Ready in: 5 hours (including chilling) · Serves: 10 · Technique: Baking · Storage: Up to 5 days in the fridge.
Quick Answer
A smooth and tangy Key Lime Cheesecake that provides a zesty twist to your holiday desserts.
As the days grow cooler here in New York City and the scent of cinnamon wafts through the air, I can’t help but think of the delights that await us during the holiday season. While Thanksgiving brings with it the promise of turkey and pumpkin pie, I find that many welcome the freshness of something a little different at Christmas, perhaps as a palate cleanser after heavy meals. That’s where this Key Lime Cheesecake comes into play—its zesty flavor is a perfect counterpoint to the other rich holiday sweets.
A Refreshing Holiday Dessert
This Key Lime Cheesecake is not only a delightful way to showcase seasonal flavors, but it also serves as a light and refreshing alternative to the heavier desserts we often enjoy during the festive season.
Why You’ll Love This Recipe
- It’s the perfect balance of creamy and zesty, making it a refreshing dessert choice.
- Simple to make with easy-to-find ingredients, ideal for both beginner and experienced bakers.
- Make-ahead convenience—this cheesecake is best when chilled overnight.
- A crowd-pleaser that adds a touch of sophistication to your holiday table.
- Versatile—serve it plain or dressed up with a topping of your choice.
Ingredients
Gather these fresh ingredients to create a delightful Key Lime Cheesecake.
Crust:
- 1 ½ cups graham cracker crumbs
- â…“ cup granulated sugar
- ½ cup unsalted butter, melted
Filling:
- 24 ounces cream cheese, softened to room temperature
- 1 cup granulated sugar
- ½ cup sour cream
- 3 large eggs
- 1 cup key lime juice (freshly squeezed, if possible)
- Zest of 2 key limes
Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Lime zest for garnish
How to Make Key Lime Cheesecake (Step-by-Step)
Creating this Key Lime Cheesecake is a straightforward process that yields an extraordinary dessert.
Step 1: Prepare the Crust
Begin by preheating your oven to 350°F (175°C). In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted unsalted butter and stir the mixture until it resembles wet sand. Firmly press this mixture into the bottom of a 9-inch springform pan using the back of a measuring cup. Bake it in the preheated oven for about 8-10 minutes until lightly golden and fragrant. Allow it to cool as you prepare the filling.
Step 2: Make the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s completely smooth and free of lumps, which should take around 2-3 minutes. Gradually blend in the granulated sugar and then the sour cream. Once fully combined, add the eggs one at a time, ensuring each incorporates properly before adding the next. Finally, pour in the key lime juice and zest, mixing until the filling is silky and well-combined.
Step 3: Bake the Cheesecake
Next, pour this luscious filling over the cooled crust. Carefully tap the pan on the counter to release any air bubbles. Bake at 325°F (160°C) for 50-60 minutes, until the edges are set but the center still has a slight jiggle. Once done, turn off the oven, crack the door, and let the cheesecake cool inside for an hour. This gradual cooling helps prevent cracking.
Step 4: Chill
After the cheesecake has cooled to room temperature, cover it with plastic wrap and refrigerate it for at least 4 hours, but preferably overnight. This allows the flavors to mellow beautifully.
Step 5: Prepare the Topping
Just before serving, whip together the heavy cream and powdered sugar until soft peaks form. Spread or pipe the whipped cream atop the chilled cheesecake and garnish with fresh lime zest for a vibrant pop of color.
Common Mistakes to Avoid
- Skipping room temperature ingredients: Using cold cream cheese or eggs can lead to a lumpy filling; let everything sit out for about 30 minutes before starting.
- Overmixing: Once you add the eggs, mix just until incorporated. Overmixing can introduce too much air, leading to cracks in your cheesecake.
- Not allowing to cool gradually: Rushing the cooling process by placing the hot cheesecake in the fridge can cause condensation and sogginess on the top.
Tips and Tricks for Success
- Opt for fresh key limes, if available; their vibrant juice truly elevates the flavor of this cake.
- For a nuanced crust, try adding a pinch of cinnamon to the graham cracker mixture, giving it an extra layer of warmth and spice.
- If you want a smoother slice, run a sharp knife under hot water for each cut—it helps maintain clean edges.
Variations
- Use lemon juice instead of key lime juice for a different citrus flavor.
- Experiment with flavored cream cheese, like vanilla or coconut, to add a twist.
- Try a chocolate crust made from crushed chocolate cookies instead of graham crackers.
- Add a layer of fruit preserves or fresh berries on top of the cheesecake before the whipped cream.
How to Serve
- Serve chilled, straight from the refrigerator.
- Garnish with fresh lime zest and mint leaves for a pop of color.
- Pair with a side of whipped cream or a drizzle of lime syrup.
- Offer alongside fresh fruit, like sliced strawberries or blueberries.
Make Ahead and Storage
- Make Ahead: Prepare the cheesecake a day in advance for optimal flavor development.
- Storage: Store leftovers in the fridge, tightly covered, for up to 5 days.
- Reheating: This cheesecake is best served cold; no reheating is necessary.
- Freezing: Cheesecake can be frozen for up to 2 months; wrap tightly before freezing.
Recipe Notes / What I Learned
Testing this Key Lime Cheesecake reminded me of the joy of simple ingredients coming together in harmony—something I believe every home cook should experience. It’s a delightful way to showcase the seasonal flavors without feeling too heavy during the festivities!
Yield and Serving Size
Yield: 8-10 servings · Serving Size: 1 slice
Nutritional Snapshot
Estimated Nutrition Per Serving: ~350 calories · 5g protein · 40g carbs · 20g fat
Refreshing Key Lime Cheesecake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until it resembles wet sand. Press this mixture into the bottom of a 9-inch springform pan. Bake for about 8-10 minutes until lightly golden. Allow to cool.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually blend in the granulated sugar and sour cream. Add the eggs one at a time, mixing well after each addition. Pour in the lime juice and zest, mixing until silky.
- Pour the filling over the cooled crust. Bake at 325°F (160°C) for 50-60 minutes, until the edges are set but the center has a slight jiggle. Let cool in the oven with the door cracked for an hour.
- After cooling to room temperature, cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Before serving, whip together the cream and powdered sugar until soft peaks form. Spread or pipe the whipped cream on the cheesecake and garnish with lime zest.
Notes
FAQs
1. Can I use regular limes instead of key limes?
Yes, you can use regular limes, but the flavor will be different. Key limes have a distinct tartness that adds to the cheesecake’s unique taste.
2. How can I tell when the cheesecake is done baking?
The edges should be set, and the center should have a slight jiggle. It will continue to firm up while cooling.
3. Is it necessary to chill the cheesecake overnight?
While it’s not strictly necessary, chilling it overnight allows the flavors to meld and improves the texture, making for a better taste experience.
4. Can I freeze the Key Lime Cheesecake?
Yes, you can freeze it. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw it in the refrigerator before serving.
5. What should I do if my cheesecake cracks?
If your cheesecake cracks, it’s not the end of the world! You can cover it with whipped cream or fresh fruit as a delicious disguise.
