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A rich and creamy cheesecake with a bright, tangy key lime filling and a buttery graham cracker crust, topped with optionally stabilized whipped cream.

Ingredients

Scale
  • 14 full Graham cracker sheets or 2 scant cups crumbs
  • 3 tablespoons granulated sugar (for crust)
  • 8 tablespoons unsalted butter, melted (for crust)
  • Four 8-ounce packages cream cheese, very soft (full-fat)
  • 1 cup plus 2 tablespoons granulated sugar (for filling)
  • 2 tablespoons cornstarch (or 3 tablespoons flour as substitute)
  • 1 cup full-fat sour cream, at room temperature
  • 1/2 cup key lime juice (bottled or fresh) or 6 tablespoons regular Persian lime juice plus 2 tablespoons lemon juice
  • 1 teaspoon key lime zest (or regular lime zest)
  • 1 1/2 teaspoons vanilla extract (for filling)
  • Four large eggs plus one large egg yolk, all at room temperature
  • 1 teaspoon unflavored gelatin (for stabilized whipped cream, optional)
  • 1 1/2 tablespoons cold water (for gelatin hydration)
  • 1 cup cold heavy whipping cream (for topping)
  • 3 tablespoons powdered sugar (for topping)
  • 1 teaspoon vanilla extract (for topping)

Instructions

  1. Preheat oven to 325°F. Boil about 4 quarts of water for the water bath.
  2. Line bottom of a 9-inch springform pan with parchment paper and lightly grease sides with nonstick spray.
  3. Prepare graham cracker crust: crush crackers finely, mix with melted butter and 3 tablespoons sugar; press firmly into pan bottom; bake 10 minutes at 325°F; cool completely.
  4. Waterproof the springform pan by wrapping with two large crossed pieces of heavy-duty foil. Optionally, place wrapped pan inside slow cooker liner or roasting bag and tie the top to prevent water seepage.
  5. Prepare cheesecake filling: beat very soft cream cheese on medium speed for 4 minutes until light and fluffy. Add sugar and cornstarch; beat 5 minutes. Mix in sour cream, lime juice, zest, and vanilla until blended.
  6. Add eggs one at a time plus egg yolk, mixing gently after each addition just until combined.
  7. Pour filling onto cooled crust and tap pan to release air bubbles.
  8. Place foil-wrapped springform pan into a large roasting pan. Place roasting pan into oven and slowly pour boiling water into roasting pan until it reaches halfway up sides of springform pan.
  9. Bake cheesecake at 325°F for 65 to 85 minutes. From 65 minutes on, check for doneness: edges firm, center slightly wobbling in a 2- to 3-inch circle.
  10. Turn oven off and crack door open. Leave cheesecake in oven for 60 minutes.
  11. Remove pan from water bath and set on wire rack. Run heated knife around pan edges to loosen cheesecake, then unclamp springform pan.
  12. Cool cheesecake on counter for 2 to 3 hours, then cover with foil or place in cake caddy and refrigerate overnight (24+ hours recommended).
  13. To make stabilized whipped cream (optional): hydrate gelatin in cold water for 5 minutes, microwave 10 seconds, stir and cool slightly.
  14. Whip cold heavy cream, powdered sugar, and vanilla to soft peaks. With mixer on low, slowly add cooled gelatin mix. Whip to stiff peaks.
  15. Pipe stabilized whipped cream onto room-temperature cheesecake before refrigerating or add later before serving.
  16. For traditional whipped cream, omit gelatin and water; whip cream, powdered sugar, and vanilla to stiff peaks and add topping just before serving.
  17. To serve: dip thin knife in hot water, wipe dry, and slice chilled cheesecake. Clean and warm knife between cuts for neat slices.
  18. Optionally garnish with fresh raspberries, sliced strawberries, lime wedges, lime zest, and mint.

Notes

Use room-temperature cream cheese, sour cream, lime juice, and eggs for best mixing and smooth texture., Avoid overmixing after adding eggs to prevent cracking and deflation., Use a water bath with proper waterproofing to bake cheesecake evenly and reduce cracking., Allow gradual cooling in oven then on counter to settle texture and prevent cracking., Use stabilized whipped cream for make-ahead topping to maintain shape; traditional whipped cream is best added just before serving., Graham cracker crust can be substituted with other cookies, adapting butter amount when using sandwich cookies., For gluten-free crust, substitute with gluten-free cookies or crackers of similar crumb amount., Cheesecake is best after 24 to 48 hours chilling but can be refrigerated up to 7 days or frozen up to 2 months., Freeze by chilling cheesecake first, freezing uncovered until firm, then wrapping tightly. Thaw overnight in refrigerator before serving.

Nutrition

Find it online: https://cookingcrumbs.com/key-lime-cheesecake-recipe/