A creamy, tangy key lime cheesecake with a buttery graham cracker crust and crack-free finish. Topped with lightly sweetened whipped cream and fresh lime wedges, it’s an easy-to-make dessert that’s perfect for any occasion.
Equipment
- 9"x9" Pan
- Parchment Paper
- Spatula
- Mixer
- Mixing Bowls
- Whisk
- Juicer
- Measuring Cups
- Measuring Spoons
- Piping Bag
Ingredients
FILLING
- 24 oz Cream cheese softened
- ¾ cup Key Lime or Lime juice
- ½ cup Sour Cream room temperature
- 1 cup Sugar
- 1 tbsp Flour sifted
- 3 large Eggs room temperature
CRUST
- 1 ½ cups Graham Cracker crumbs
- 6 tbsp Butter melted
- 2 tbsp Brown Sugar
TOPPING
- ¾ cup Heavy Cream
- 1 tbsp Powdered Sugar sifted
- 1 Key Lime or Lime cut into thin wedges
Instructions
- Preheat oven to 325°F and grease and line a 9x9 baking dish with parchment paper.
- For the crust, combine your graham cracker crumbs in a bowl with melted butter and brown sugar. Press the mixture evenly into your greased and lined baking dish. Use the flat bottom of a glass or measuring cup to press down firmly into the bottom of the pan. Freeze the crust for 15 minutes.
- Bake the crust for 15 minutes, until the crust is deeply golden brown. Remove from the oven and cool completely.
- For the cheesecake, add your cream cheese to the bowl of a standing mixer and beat on medium-high until smooth. Add in your sour cream and lime juice and mix to combine.
- In a small bowl, combine your sugar and flour with a whisk. This will help ensure there are no clumps of flour in your mixture. Pour over cheesecake batter and mix until incorporated.
- Crack your eggs into your batter, one at a time, mixing between each egg until combined.
- Pour your cheesecake batter over your cooled graham cracker crust; spread evenly in the pan with a spatula.
- Bring 4-6 cups of water to a boil. Place your cheesecake on the center rack in the oven. Place a large casserole dish on the rack below where your cheesecake will be and immediately (but carefully!) pour in your boiling water until it reaches about halfway up your dish. Shut the oven as soon as possible, once you pour in your water. You want to trap all of that steam inside the oven!
- Bake your cheesecake at 325°F for 45 minutes. When it’s done, there will be a slight wobble in the center of the cheesecake, but the edges will look set. Turn the oven off but crack the door slightly, leaving the cheesecake to cool down slowly in the oven for another hour.
- After an hour, remove the cheesecake from the oven and allow to cool completely at room temperature before covering it with foil and refrigerating it overnight.
- If needed, use a knife to loosen the cheesecake from the sides of the pan before pulling the cheesecake, by the parchment paper, up and out of the baking dish. Slice into 3”x3” squares.
- For the whipped cream, add your heavy cream to a bowl, sift in your powdered sugar, and whisk until thickened. Add your whipped cream to a piping bag and snip about a 3/4"-inch opening.
- Squeeze a dollop of whipped cream on each square. Top with lime zest and a thin wedge of lime, if desired, and enjoy!
