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Judy John

Key Lime Cheesecake Recipe

This key lime cheesecake blends creamy richness with bold citrus tang and a buttery crumb crust. It tastes sunny, elegant, and delightfully extra.
Print Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Chill Time 4 hours
Total Time 1 hour 20 minutes
Servings: 18 slices
Course: Dessert, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs fine crumbs
  • 6 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
Key Lime Filling
  • 24 oz cream cheese room temperature
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 3/4 cup sour cream
  • 1/3 cup key lime juice fresh preferred
  • 1 tbsp lime zest finely grated
  • 1 tbsp vanilla extract
Optional Topping
  • 1 cup whipped cream for serving

Equipment

  • Mixing Bowl
  • Springform Pan
  • Hand Mixer
  • Zester
  • Juicer
  • Rubber Spatula
  • Measuring Cups
  • Oven
  • Cooling Rack
  • Refrigerator
  • Freezer
  • Knife

Method
 

  1. Heat oven to 325°F. Grease a 9-inch springform pan and line the base.
  2. Mix crumbs, melted butter, and sugar until evenly moistened. Press firmly into the pan base and slightly up the sides.
  3. Bake crust for 10 minutes until fragrant and lightly golden. Cool briefly.
  4. Beat cream cheese and sugar until smooth and fluffy. Scrape the bowl often for a silky batter.
  5. Add eggs one at a time on low speed. Mix in sour cream, key lime juice, zest, and vanilla just until combined.
  6. Pour filling over crust. Smooth the top and tap pan gently to release bubbles.
  7. Bake 45 to 55 minutes until edges are set and center jiggles slightly. Turn oven off and crack the door.
  8. Cool cheesecake in oven 1 hour, then refrigerate at least 4 hours or overnight.
  9. Top with whipped cream if desired. Slice with a warm knife and serve chilled.

Notes

For a softer center, remove cheesecake when the middle still wobbles slightly. For firmer slices, bake a few extra minutes. Freeze whole or sliced cheesecake tightly wrapped for up to 2 months; thaw overnight in the refrigerator. If slices drag, wipe the knife between cuts. Add coconut, berries, ginger, or white chocolate for flavor twists. Store covered in the refrigerator up to 5 days.