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Thick and Creamy Baked Key Lime Cheesecake with Buttery Graham Cracker Crust

A vibrant slice of key lime cheesecake featuring a thick graham cracker crust and bright green lime topping.
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Make a thick, creamy, and tangy key lime cheesecake with a buttery graham cracker crust. This recipe delivers bright citrus flavor perfect for summer gatherings.

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
  • 1/2 cup fresh key lime juice (about 10–12 limes)
  • Zest of 3 key limes
  • 4 large eggs, room temperature
  • 1/4 cup sour cream, room temperature

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.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom and about 1 inch up the sides of the prepared springform pan. Bake for 10 minutes. Remove from oven and let cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in 1 1/2 cups sugar and flour until just combined. Mix in vanilla extract, key lime juice, and lime zest.
  4. Beat in the eggs one at a time, mixing only until each egg is incorporated. Do not overmix. Gently stir in the sour cream.
  5. Pour the filling over the cooled crust in the springform pan.
  6. Bake using a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  7. Bake for 55 to 65 minutes, or until the edges are set but the center still has a slight jiggle.
  8. 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.
  9. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack, then chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.

Notes

  • For a texture similar to Cheesecake Factory recipes, ensure your cream cheese and eggs are fully at room temperature before mixing.
  • If you prefer a no bake key lime cheesecake, substitute the eggs and baking steps with 1 cup heavy cream whipped to stiff peaks, folded in at the end. Chill for 8 hours.
  • For mini key lime cheesecakes, use a muffin tin lined with paper liners and reduce the baking time to 18-22 minutes.
  • This recipe is excellent for make ahead preparation, as chilling overnight improves the flavor and texture.

Nutrition

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