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Classic Baked Key Lime Cheesecake with Buttery Graham Cracker Crust

A close-up of a thick slice of creamy key lime cheesecake with a graham cracker crust, topped with lime zest.
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Create a perfectly creamy and tangy Key Lime Cheesecake with a rich graham cracker crust. This recipe delivers the bright citrus flavor you want for an impressive, refreshing dessert.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1/2 cup fresh key lime juice (about 10–12 limes)
  • 2 tablespoons key lime zest
  • 1/2 cup sour cream, room temperature

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil to prepare for a water bath.
  2. Prepare the crust: In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from the oven and let cool slightly.
  3. Prepare the filling: In a large bowl, use an electric mixer to beat the softened cream cheese until completely smooth. Scrape down the sides of the bowl.
  4. Add the 1 1/2 cups sugar and flour to the cream cheese mixture. Beat on medium speed until just combined. Mix in the vanilla extract and salt.
  5. Beat in the eggs one at a time, mixing only until each egg is incorporated. Do not overmix the batter once the eggs are added.
  6. Gently stir in the key lime juice and zest. Finally, mix in the sour cream until the batter is uniform and creamy.
  7. Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula.
  8. Create a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan.
  9. Bake for 55 to 65 minutes. The edges should look set, but the center 2 inches should still have a slight jiggle when gently nudged.
  10. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking and helps achieve a perfect cheesecake texture.
  11. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack. Once cool, cover and chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.

Notes

  • For the best, brightest flavor, use fresh key lime juice and zest. Bottled juice changes the final taste.
  • To prevent cracks, make sure all dairy ingredients (cream cheese, eggs, sour cream) are at true room temperature before mixing.
  • If you want a copycat style finish, top the chilled cheesecake with a thin layer of lime-flavored whipped cream or a simple lime glaze before serving.

Nutrition

Find it online: https://tastethisplate.com/key-lime-cheesecake-recipe-creamy-tangy/