Introduction

This Lime Cheesecake is a creamy, tangy dessert that’s perfect for any occasion. The bright key lime flavor combined with a buttery graham cracker crust makes this cheesecake irresistible. Plus, the water bath baking method ensures a smooth, crack-free finish.

A slice of creamy yellow cheesecake with a thick, crumbly brown crust sits on a white plate with a white marbled texture underneath. The cheesecake layer is tall and smooth with a soft texture, and the top has small green specks sprinkled across it. Around the edge of the cheesecake, there are small dollops of white whipped cream, each topped with a thin slice of lime. In the background, the rest of the cheesecake is visible, cut into even slices with the same decorative whipped cream and lime slices on top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

14 full sheets graham crackers (about 2 scant cups crumbs)
3 tablespoons granulated sugar (for crust)
8 tablespoons butter, melted
4 (8 oz) packages cream cheese, very soft (full fat recommended)
1 cup + 2 tablespoons granulated sugar (for filling)
2 tablespoons cornstarch
1 cup sour cream, room temperature
1/2 cup key lime juice, room temperature
1 teaspoon key lime zest (or regular lime zest)
1 1/2 teaspoons vanilla extract
4 large eggs, room temperature
1 large egg yolk, room temperature
1 teaspoon unflavored gelatin (optional, for whipped topping)
1 1/2 tablespoons water (optional, for whipped topping)
1 cup cold heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract (for whipped topping)
Fresh raspberries, sliced strawberries, lime wedges, lime zest, and fresh mint (optional, for garnish)

Instructions

Step 1: Preheat oven to 325°F. Boil about 4 quarts of water for the water bath. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the pan with nonstick cooking spray.
Step 2: Prepare the crust by pulsing graham crackers, butter, and sugar in a food processor until combined. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then cool on a wire rack.
Step 3: Waterproof the pan by wrapping it in two layers of heavy-duty aluminum foil folded in a “+” shape, folding the edges up carefully without holes. Optional: Place the foil-wrapped pan in a slow cooker liner or oven roasting bag for extra protection.
Step 4: Beat cream cheese in a mixer on medium speed for about 4 minutes until fluffy. Add sugar and cornstarch; beat for 5 more minutes. Mix in sour cream, lime juice, lime zest, and vanilla until blended.
Step 5: Add eggs one at a time, then add the yolk, beating just enough to combine after each addition to avoid overmixing. Pour the filling onto the cooled crust and tap the pan on the counter to release air bubbles.
Step 6: Place the springform pan in a large roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.
Step 7: Bake for 65-85 minutes until the edges are firm and the center is slightly wobbly. Do not open the oven before 65 minutes to prevent cracks.
Step 8: Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 60 minutes, then transfer to a wire rack. Run a hot knife around the edges and unclamp the pan to prevent cracks. Cool completely, then refrigerate overnight for best results.
Step 9 (optional): To make stabilized whipped topping, sprinkle gelatin over water and let it bloom for 5 minutes. Microwave for 10 seconds, stir, and let cool. Whip heavy cream with powdered sugar and vanilla until soft peaks form.
Step 10 (optional): Slowly mix gelatin into the whipped cream at low speed, then beat to stiff peaks. Pipe or spread on cheesecake before chilling. Garnish with fresh berries, lime wedges, zest, and mint as desired.

Tips & Variations

Use full-fat cream cheese for richest texture and best flavor.
Ensure all dairy ingredients and eggs are at room temperature to prevent lumps and cracks.
Do not overbeat after adding eggs to keep a smooth filling and avoid cracks.
For a smoother crust, finely process graham crackers into crumbs before mixing with butter and sugar.
If you don’t have key limes, regular lime juice works well as a substitute.
Stabilized whipped cream holds its shape longer, perfect for making the dessert ahead of time.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. If topped with whipped cream, consume within 2 days for best texture. To reheat slightly, allow cheesecake slices to come to room temperature for about 20 minutes before serving—avoid microwaving to maintain texture.

How to Serve

A round cheesecake with two visible layers sits on a white plate with subtle texture, placed on a white marbled surface. The bottom layer is a thick, crumbly brown crust, while the top layer is smooth and pale yellow cream cheese. The top of the cheesecake is decorated with white whipped cream dollops, each topped with a small curved slice of lime and a sprinkle of green lime zest. In the center, several thin lime slices form a small circle, topped by a large, sliced red strawberry with visible seeds and a few green mint leaves around it. The cheesecake is pre-cut into ten slices with clean cut lines. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular limes instead of key limes?

Yes, regular lime juice and zest can be used as a substitute for key limes. The flavor will be slightly different but still delicious and fresh.

How do I prevent cracks on my cheesecake?

To avoid cracks, do not overbeat the batter once eggs are added, bake in a water bath, avoid opening the oven door during baking, and cool the cheesecake gradually in the oven with the door cracked open.