Key Lime Cheesecake Classic
A creamy key lime cheesecake with a tender graham cracker crust, brightened with lime zest and baked just until set.
Ingredients
1 1/2 cupsgraham cracker crumbs
6 tablespoonsunsalted butter, melted
24 ouncescream cheese, softened
1 cupgranulated sugar
1 tablespoonlime zest
3 largeeggs
3/4 cupsour cream
2/3 cupkey lime juice
Whipped cream
Lime slices
Nutrition
430 caloriesCalories
Per serving · Values are estimates
Instructions
1
Mix graham cracker crumbs with melted butter until it looks like damp sand, then press it firmly into the bottom of a 9-inch springform pan to make an even layer.
2
In a big bowl, beat the softened cream cheese, sugar, and lime zest until it’s smooth and lump-free.
3
Add the sour cream and mix on low until it’s just blended in—keep it creamy, not fluffy.
4
Beat in the eggs one at a time, mixing just until they disappear so the batter stays smooth.
5
Slowly pour in the key lime juice while mixing until the batter comes together nicely.
6
Pour the filling over the crust in the pan and spread it evenly with a spatula.
7
Bake at 325°F (163°C) for 35 to 45 minutes, until the edges are set but the center still jiggles a little.
8
Turn off the oven, crack the door open, and let the cheesecake cool inside for about an hour to keep it from cracking.
9
Take the cheesecake out and refrigerate it for at least 4 hours—or overnight—so it sets up perfectly.
10
Run a knife around the edge, release the springform, and slice. Top with whipped cream and lime slices if you like.
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