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Lime Cheesecake Recipe

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★★★★★

4.8 from 522 reviews

This refreshing Lime Cheesecake recipe features a creamy, tangy filling made with key lime juice and zest on a buttery graham cracker crust. Baked in a water bath for a smooth, crack-free texture and topped with optionally stabilized whipped cream and fresh fruit, it’s a perfect luxurious dessert for any occasion.

Ingredients

Scale

Special Equipment

  • 1 9-inch round 2 3/4” high springform pan
  • 1 slow cooker liner (optional but recommended)
  • 18-inch wide heavy duty aluminum foil
  • 1 large roasting pan
  • parchment paper
  • nonstick cooking spray

Crust

  • 14 full sheets graham crackers (2 scant cups crumbs)
  • 3 tablespoons granulated sugar
  • 8 tablespoons butter, melted

Cheesecake Filling

  • 4 (8 oz.) packages cream cheese, very soft (full fat is best)
  • 1 cup + 2 tablespoons granulated sugar
  • 2 tablespoons cornstarch
  • 1 cup sour cream at room temperature
  • 1/2 cup key lime juice at room temperature (see notes)
  • 1 teaspoon key lime zest (or regular lime zest)
  • 1 1/2 teaspoons vanilla extract
  • 4 large eggs at room temperature
  • 1 large egg yolk at room temperature

Whipped Topping

  • 1 teaspoon unflavored gelatin (optional, see notes)
  • 1 1/2 tablespoons water (optional, see notes)
  • 1 cup cold heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Toppings (optional)

  • fresh raspberries
  • sliced strawberries
  • lime wedges
  • lime zest
  • fresh mint

Instructions

  1. Prep: Preheat the oven to 325°F (163°C). Begin boiling about 4 quarts of water for the water bath. Line the bottom of a 9″ springform pan with parchment paper and lightly grease the inside of the pan with nonstick cooking spray for easy removal later.
  2. Prepare the Crust: Pulse graham crackers in a food processor or crush with a rolling pin until finely ground. Stir or pulse in granulated sugar and melted butter until evenly combined. Press the crumb mixture firmly and evenly on the bottom of the springform pan using a small bowl or measuring cup bottom. Bake the crust for 10 minutes at 325°F, then cool completely on a wire rack.
  3. Waterproof the Pan: Place two large 18″x18″ pieces of heavy-duty aluminum foil under the pan in a cross pattern, folding up the sides carefully without creating holes. For best waterproofing, put the foil-lined pan inside a slow cooker liner or roasting bag and seal the excess upward with a knot, preventing water leaks during baking.
  4. Make the Cheesecake Filling: In an electric mixer fitted with a paddle attachment, beat the softened cream cheese on medium speed for about 4 minutes until light and fluffy. Add sugar and cornstarch and beat for 5 more minutes on medium speed. Add sour cream, lime juice, lime zest, and vanilla extract; beat until blended. Add eggs one at a time followed by the yolk, beating gently after each to avoid overmixing and prevent cracks.
  5. Assemble and Bake in a Water Bath: Pour the filling over the cooled crust. Tap the pan on the counter a few times to release air bubbles. Place the springform pan inside a large roasting pan. Carefully pour the boiling water into the roasting pan until it reaches halfway up the side of the cheesecake pan. Bake at 325°F for 65-85 minutes, until the edges are set and the center remains slightly wobbly. Avoid opening the oven door before 65 minutes to prevent cracking.
  6. Cool the Cheesecake: Turn off the oven and crack open the door. Let the cheesecake cool inside for 60 minutes. Remove from the oven, run a hot knife along the edges, and unclamp the springform pan to prevent cracking during cooling. Cool completely on a wire rack for 2-3 hours, then cover with foil or a cake caddy and refrigerate overnight, preferably 24 hours.
  7. Prepare Whipped Topping (optional): To stabilize whipped cream, sprinkle gelatin over water in a microwave-safe bowl and let it stand 5 minutes. Microwave for 10 seconds, stir, and cool. Whip cold heavy cream with powdered sugar and vanilla until soft peaks form. Slowly add the gelatin mixture on low speed, then whip on medium until stiff peaks form. Pipe or spread onto the cheesecake before chilling. For regular whipped cream, top just before serving.
  8. Garnish and Serve: Decorate with fresh raspberries, sliced strawberries, lime wedges, lime zest, and fresh mint as desired. Serve chilled for best flavor and texture.

Notes

  • Use full-fat cream cheese for the best texture and richness in the cheesecake.
  • Key lime juice and zest give the cheesecake its signature tangy flavor; regular lime can be substituted if key limes are unavailable.
  • Slow cooker liners or roasting bags greatly reduce the risk of water leaking into the springform pan during the water bath bake.
  • Beating eggs gently and adding them last prevents cracking and deflating of the cheesecake.
  • Water bath baking ensures even cooking and a creamy texture without cracks.
  • Optional gelatin-stabilized whipped cream holds its shape indefinitely and is perfect for advance decorating.
  • Allowing the cheesecake to chill for 24 hours improves flavor and texture before serving.

Keywords: lime cheesecake, key lime cheesecake, water bath cheesecake, creamy cheesecake dessert, graham cracker crust, stabilized whipped cream topping

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