Description

This key lime cheesecake recipe features a bright, tangy key lime filling atop a buttery graham cracker crust, crowned with a silky stabilized whipped cream. The cheesecake is baked in a water bath to ensure a smooth, crack-free texture and is 100% make-ahead friendly, perfect for spring and summer gatherings. The combination of fresh lime juice and zest with creamy sour cream and cream cheese creates a luscious, balanced dessert that is equally refreshing and indulgent.

Ingredients

Scale

Special Equipment

1 9-inch round 2 3/4” high springform pan
1 slow cooker liner (optional but recommended)
18-inch wide heavy duty aluminum foil
1 large roasting pan
Parchment paper
Nonstick cooking spray

Crust

14 full sheets graham crackers (about 2 scant cups crumbs)
3 tablespoons granulated sugar
8 tablespoons butter, melted (unsalted)

Cheesecake Filling

4 (8 oz) packages cream cheese, very soft (full fat preferred)
1 cup + 2 tablespoons granulated sugar
2 tablespoons cornstarch
1 cup sour cream (room temperature, full fat)
1/2 cup key lime juice (room temperature; bottled or fresh)
1 teaspoon key lime zest (or regular lime zest)
1 1/2 teaspoons vanilla extract
4 large eggs (room temperature)
1 large egg yolk (room temperature)

Stabilized Whipped Cream (Optional)

1 teaspoon unflavored gelatin (optional)
1 1/2 tablespoons cold water (optional)
1 cup cold heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract

Garnish (Optional)

Fresh raspberries
Sliced strawberries
Lime wedges
Lime zest
Fresh mint leaves

Instructions

Prep: Preheat oven to 325 degrees F. Boil about 4 quarts of water for the water bath. Line the bottom of the springform pan with parchment paper and grease the inside entirely with nonstick spray.
Make Crust: Pulse graham crackers in a food processor or crush in a bag until finely ground. Add melted butter and sugar and pulse or stir until combined. Press the mixture firmly into the bottom of the pan in an even layer using a small bowl or measuring cup bottom. Bake crust for 10 minutes, then cool completely on a wire rack.
Waterproof Pan: Place two large 18″x18″ pieces of aluminum foil in a plus shape on a flat surface. Put the springform pan in the center and wrap the sides up with the foil carefully to avoid holes. Optionally, put the foil-lined pan inside a slow cooker liner or oven roasting bag, gather excess and knot it. This prevents water leaks during baking.
Make Filling: Using an electric mixer with paddle attachment, beat softened cream cheese on medium speed for about 4 minutes until light and fluffy. Add sugar and cornstarch and beat for 5 more minutes. Add sour cream, key lime juice, lime zest, and vanilla; beat until blended. Add eggs one at a time and then the yolk, mixing just until combined after each addition to avoid overbeating.
Assemble Cheesecake: Pour the filling onto the cooled crust. Drop the pan firmly on the counter a few times to release any air bubbles.
Water Bath: Place the foil-wrapped springform pan into a large roasting pan. Carefully pour in boiling water to reach halfway up the springform pan’s sides.
Bake: Bake at 325°F for 65-85 minutes until the edges are firm and the center has a slight wobble (a 2-3 inch circle). Do not open oven door before 65 minutes to avoid cracks.
Cool: Turn off the oven and crack the door open. Let cheesecake cool inside for 60 minutes. Remove from oven and water bath. Run a hot knife along edges, unclamp the pan, and cool on a wire rack for 2-3 hours or until room temperature.
Chill: Cover with foil or a cake caddy and refrigerate overnight, preferably 24 hours, to allow flavors to develop.
Make Stabilized Whipped Cream (Optional): Sprinkle gelatin over cold water in a microwave-safe bowl; let stand 5 minutes. Microwave 10 seconds and stir; allow to cool. Beat heavy cream, powdered sugar, and vanilla to soft peaks. Slowly add cooled gelatin mixture on low speed, then increase speed to medium and whip to stiff peaks.
Top and Garnish: Pipe stabilized whipped cream onto room temperature cheesecake or just before serving if using regular whipped cream. Garnish with fresh berries, lime wedges, lime zest, and mint if desired.
Slice: For clean slices, dip a thin knife in hot water, wipe dry, and cut. Repeat between cuts.

Notes

Use full-fat cream cheese and sour cream for the creamiest texture and best flavor.
Softened cream cheese is essential; soften by cubing and microwaving with short intervals or letting rest at room temperature.
Room temperature eggs, sour cream, and cream cheese prevent overbeating and cracking.
Do not open the oven door before 65-70 minutes when baking to prevent cracks.
Gradual cooling in turned-off oven avoids cracks by preventing sudden temperature changes.
If using a 10-inch pan, reduce baking time accordingly.
Substitute gluten-free cookies in the crust for a gluten-free version.
For stabilized whipped cream, unflavored gelatin provides structure without altering flavor.
Cheesecake can be made up to 7 days ahead or frozen for up to 2 months.
Always waterproof the springform pan with foil and optionally a baking bag to prevent leaks during the water bath bake.
If key limes are unavailable, substitute regular lime juice with a splash of lemon juice to mimic the tartness.

Prep Time: 30 minutes
Cook Time: 2 hours 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: key lime cheesecake, lime cheesecake, baked cheesecake, key lime dessert, spring dessert, make ahead cheesecake, stabilized whipped cream dessert