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The Ultimate Creamy Baked Key Lime Cheesecake with Graham Cracker Crust

A perfect slice of creamy, light green key lime cheesecake with a graham cracker crust, topped with lime zest.
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You will make this creamy, tangy key lime cheesecake with a buttery graham cracker crust. This baked recipe delivers the perfect sweet and tart balance for a 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 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature
  • 3/4 cup key lime juice (freshly squeezed is best)
  • 1 teaspoon lime zest
  • 1/2 cup sour cream, room temperature
  • Optional Topping: Whipped cream and extra lime zest

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil. Set a large roasting pan nearby for the 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 the crust for 10 minutes. Remove from the oven and let it cool slightly.
  3. Prepare the filling: In a large bowl, use an electric mixer to beat the softened cream cheese until smooth. Gradually beat in the 1 1/2 cups sugar and flour until combined. Mix in the vanilla extract.
  4. Beat in the eggs one at a time, mixing only until each egg is just incorporated. Do not overmix the batter once the eggs are added.
  5. Gently stir in the key lime juice, lime zest, and sour cream until the filling is smooth and uniform in color.
  6. Pour the filling over the cooled crust in the springform pan.
  7. Create the water bath: Place the foil-wrapped springform pan inside the large roasting pan. Carefully pour hot water into the roasting pan until the water reaches about halfway up the sides of the springform pan.
  8. Bake for 55 to 65 minutes, or until the edges are set but the center still has a slight jiggle when gently nudged.
  9. 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.
  10. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack at room temperature.
  11. Once cool, cover the cheesecake and chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.
  12. Before serving, remove the springform ring. Top with whipped cream and extra lime zest if desired.

Notes

  • Use room temperature ingredients for the cream cheese, eggs, and sour cream; this prevents lumps in your filling.
  • For a crack-free cheesecake, do not skip the slow cooling process inside the turned-off oven.
  • If you prefer Key Lime Cheesecake Bars, press the crust into a 9×13 inch pan and bake for 30-35 minutes.

Nutrition

Find it online: https://daisyrecipe.com/key-lime-cheesecake-creamy-tangy-dessert/