Description
This Key Lime Cheesecake is a luscious, tangy dessert featuring a buttery graham cracker crust, a creamy key lime-infused filling, and a fluffy whipped cream topping garnished with fresh lime zest and slices. Perfect for those who love a refreshing citrus twist combined with classic cheesecake richness.
Ingredients
Crust
- 1 3/4 cups graham cracker crumbs
- 1 tablespoon granulated sugar
- 5 tablespoons butter, melted
Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 3/4 cup key lime juice
- 14 ounces sweetened condensed milk
Whipped Cream Topping
- 3/4 cup heavy cream
- 2 tablespoons powdered sugar
- Zest of 1 lime (for garnish)
- 3 slices of lime, quartered (for garnish)
Instructions
- Prepare the Crust: Preheat your oven to 325°F. Spray the sides of a 9.5-inch springform pan with nonstick baking spray and wrap the sides with a strip of parchment paper. In a mixing bowl, combine 1 3/4 cups graham cracker crumbs, 1 tablespoon granulated sugar, and 5 tablespoons melted butter. Stir the mixture until all the crumbs are coated with butter, then press it evenly onto the bottom and up the sides of the prepared pan. Place the pan in the oven and bake for 15 minutes. Remove and let cool while preparing the filling.
- Make the Cheesecake Filling: In a mixing bowl, beat together 24 ounces softened cream cheese and 1 1/4 cups granulated sugar on medium speed until smooth and fully incorporated. Scrape down the sides and bottom of the bowl to ensure no lumps. Add 2 large eggs one at a time, beating well after each addition and scraping down the bowl again. Mix in 3/4 cup key lime juice and 14 ounces sweetened condensed milk until fully combined.
- Prepare for Baking: Before pouring in the filling, wrap the outside of the springform pan with two layers of heavy-duty tin foil to prevent water leaks. Pour the cheesecake filling over the cooled crust. Place the springform pan into a larger baking pan and carefully pour about an inch of water into the outer pan to create a water bath.
- Bake the Cheesecake: Bake at 325°F for 1 hour and 15 minutes. To check doneness, gently jiggle the cheesecake; if only the center jiggles slightly like jello, it is done. If it jiggles across the entire pan, bake longer. After baking, turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 to 2 hours until it reaches room temperature, then refrigerate overnight to chill and set completely.
- Make the Whipped Cream Topping: In a mixing bowl, beat 3/4 cup heavy cream until soft peaks form. Add 2 tablespoons powdered sugar and continue beating until stiff peaks develop. Transfer the whipped cream into a piping bag fitted with a 1M tip.
- Decorate and Serve: Pipe the whipped cream evenly on top of the chilled cheesecake. Sprinkle the zest of 1 lime over the whipped cream. Garnish with the quartered lime slices arranged between the whipped cream swirls for a fresh and decorative finish.
Notes
- Ensure the cream cheese is softened to room temperature to avoid lumps in the cheesecake batter.
- Wrapping the springform pan in foil is crucial to prevent water from the water bath seeping into the cheesecake.
- Allowing the cheesecake to cool gradually in the oven helps prevent cracks on the surface.
- This cheesecake should be chilled overnight for optimal texture and flavor development.
- Use fresh key lime juice for the best authentic tangy flavor; bottled juice may alter the taste.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
