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Judy John

Key Lime Cheesecake

This Key Lime Cheesecake features a creamy filling, bright citrus flavor, and buttery crust. It delivers a refreshing balance of richness and tanginess in every slice.
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 18 slices
Course: Dessert, Snack
Cuisine: American
Calories: 325
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs finely crushed
  • 6 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
Cheesecake Filling
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 0.5 cup key lime juice fresh preferred
  • 1 tbsp key lime zest
  • 1 tsp vanilla extract

Equipment

  • Mixing Bowl
  • Springform Pan
  • Electric Mixer
  • Spatula
  • Measuring Cups
  • Zester
  • Tray
  • Oven
  • Cooling Rack
  • Freezer

Method
 

  1. Preheat the oven and prepare a springform pan.
  2. Mix crust ingredients and press firmly into the bottom of the pan.
  3. Bake the crust briefly until lightly golden and set aside to cool.
  4. Beat cream cheese and sugar until smooth and creamy.
  5. Add eggs one at a time, then mix in lime juice, zest, and vanilla.
  6. Pour filling over the crust and bake until the center is slightly set.
  7. Cool completely, chill thoroughly, then slice and serve.

Notes

For a softer crust, reduce baking time slightly. For a crispier base, bake a few minutes longer. Freeze the fully cooled cheesecake for up to two months and thaw overnight in the refrigerator. Use a warm knife for clean slices during assembly. Customize flavors with lemon zest, coconut, or berry toppings. Store covered in the refrigerator for up to five days.