Key Lime Cheesecake - Tangy & Creamy Delight

Key Lime Cheesecake is the perfect dessert for citrus lovers, offering a refreshing balance of tangy lime flavor and rich, creamy cheesecake. This recipe starts with a buttery graham cracker crust, followed by a smooth, lime-infused filling made with fresh lime juice and zest. The addition of whipped cream and lime zest on top adds a touch of sweetness and a burst of color, making this cheesecake as beautiful as it is delicious. Whether you’re serving it for a special occasion or just treating yourself, this Key Lime Cheesecake is sure to impress with its bright, citrusy flavor and creamy texture.

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 tbsp all-purpose flour
• 1 tsp vanilla extract
• 1 tbsp lime zest
• ¼ cup fresh lime juice (preferably Key lime juice)
• 3 large eggs
• Green food coloring (optional for swirl effect)
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• Lime and lemon slices (for garnish)
• Lime zest (optional, for garnish)

Step 1:

Prepare the Crust: Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan. Mix graham cracker crumbs, melted butter, and sugar until it resembles wet sand. Press the mixture into the pan and bake for 10 minutes. Set aside to cool.

Step 2:

Make the Cheesecake Filling: In a large bowl, beat cream cheese, sugar, and flour until smooth. Add vanilla, lime zest, and lime juice, mixing well. Add eggs one at a time, beating gently. (Optional) Swirl in some green food coloring for a marble effect.

Step 3:

Bake the Cheesecake: Pour batter over the cooled crust. Bake for 50–60 minutes until edges are set and the center jiggles slightly. Let cool in the oven for 1 hour, then refrigerate for 4 hours or overnight.

Step 4:

Prepare the Whipped Cream: Whip heavy cream and powdered sugar until stiff peaks form. Pipe or spread onto cheesecake before serving.

Step 5:

Garnish and Serve: Garnish with lime and lemon slices and lime zest. Serve chilled for a tangy, citrusy dessert!

• Store the cheesecake in the fridge for up to 5 days. If making ahead, keep the whipped cream and garnishes off until just before serving.
• For a neater slice, dip your knife in hot water and wipe clean between cuts.

• For the best flavor, use fresh Key lime juice, but regular lime juice works well too.
• If you’d like the cheesecake to have a more vibrant green color, you can add a few drops of green food coloring for a fun swirl effect.

Tips from Well-Known Chefs

• Letting the cheesecake cool slowly in the oven helps prevent cracking and gives it a smooth texture.

Can I use bottled lime juice?

While fresh lime juice is recommended for the best flavor, you can use bottled lime juice in a pinch.

How do I avoid cracks in the cheesecake?

Cool the cheesecake slowly by leaving it in the oven with the door slightly ajar after baking. Avoid over-mixing the batter to prevent too much air from getting in, which can cause cracks.

Can I freeze the cheesecake?

Yes, you can freeze the cheesecake without the whipped cream topping. Wrap it tightly in plastic wrap and foil, then store in the freezer for up to 3 months.

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