Key Lime Cheesecake Recipe

Course: cheesecake, Dessert

Cuisine: American

Prep Time: 35

Cook Time: 1 40

Cool/Chill Time: 9

Total Time: 11 15

Servings: slices

Calories: 700kcal

Author: Becky Hardin - Easy Dessert Recipes

Key Lime Cheesecake is everything you love about the classic tangy flavors of key lime combined with the smooth and luscious elements of cheesecake! This vibrant homemade cheesecake is ideal for serving at all of your summertime soirees.

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Equipment

Kitchen Scale (optional)
9-inch Springform Pan
Stand Mixer
Piping Tip Set

Ingredients

For the Crust

3½ cups crushed vanilla wafers 298 grams (about 80 wafers)
⅓ cup brown sugar 71 grams
10 tablespoons salted butter 141 grams, melted (1¼ stick)

For the Cheesecake

24 ounces cream cheese 681 grams, room temperature (3 bricks)
⅔ cup granulated sugar 133 grams
½ cup heavy cream 114 grams, room temperature
⅓ cup sour cream 76 grams, room temperature
1 teaspoon kosher salt 3 grams
1 teaspoon pure vanilla extract 4 grams
⅓ cup fresh key lime juice 76 grams (from about 5 key limes)
2 large eggs 100 grams, room temperature
2 egg yolks 28 grams, room temperature
1½ tablespoons cornstarch 11 grams

For the Frosting

8 ounces cream cheese 227 grams, room temperature (1 brick)
½ cup powdered sugar 57 grams
½ teaspoon kosher salt
½ teaspoon pure vanilla extract 2 grams
⅔ cup heavy cream 151 grams, cold

Instructions

For the Crust

Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and spray with baking spray. Set aside.
In a medium-sized bowl, whisk the crushed vanilla wafers and brown sugar together. Add in the melted butter and stir until the mixture resembles wet sand. Press the crust into the bottom and slightly up the sides of the springform pan. Place the pan into the oven to bake for 15 minutes. Once baked, remove from the oven and place onto a cooling rack to cool slightly while you make the cheesecake batter. Increase the oven heat to 400°F.
3½ cups crushed vanilla wafers, ⅓ cup brown sugar, 10 tablespoons salted butter

For the Cheesecake

In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together on high speed for 2 minutes to ensure that the mixture is creamy and that no cream cheese lumps remain. Add in the heavy cream, sour cream, salt, and vanilla and mix for about 30 seconds to combine. Add in the lime juice and stir to incorporate. Add in the eggs and mix just until incorporated. Lastly, add in the cornstarch and mix until combined. Pour the cheesecake batter into the springform pan and smooth out.
24 ounces cream cheese, ⅔ cup granulated sugar, ½ cup heavy cream, ⅓ cup sour cream, 1 teaspoon kosher salt, 1 teaspoon pure vanilla extract, ⅓ cup fresh key lime juice, 2 large eggs, 2 egg yolks, 1½ tablespoons cornstarch
Wrap the bottom and up the sides of the springform pan with aluminum foil to prevent any water from seeping in. Place the springform pan into a large baking pan or broiler pan and fill the broiler pan with 1 inch of water to create a water bath.
Place the pans into the preheated oven to bake for 15 minutes. Reduce the heat to 250°F. Bake for 1 hour and 10 minutes. Turn the heat off and leave the cheesecake in the oven with the door closed for 30 minutes. Crack the oven door and let the cheesecake set in the oven for another 30 minutes.
Once the cheesecake has set, remove it from the oven, unwrap the aluminum foil, and place the springform pan onto a cooling rack to cool completely. Once cooled, cover with tinfoil and place into the fridge to chill for at least 8 hours.

For the Frosting

To make the frosting for the top, place the cream cheese, powdered sugar, salt, and vanilla into the bowl of a stand mixer fitted with a whisk attachment. Whip together for 2 minutes. Transfer the cream cheese mixture to a different, medium-sized bowl. Add the heavy cream to the bowl of the stand mixer. Whip on medium-high speed for 2 minutes, or just until the whipped cream has formed stiff peaks. Use a rubber spatula to fold the cream cheese mixture into the whipped cream until smooth and fully combined. Spoon the mixture into a piping bag fitted with an open star piping tip.
8 ounces cream cheese, ½ cup powdered sugar, ½ teaspoon kosher salt, ½ teaspoon pure vanilla extract, ⅔ cup heavy cream
Once the cheesecake has chilled, run a butter knife around the inside edge of the springform pan to release the cheesecake. Release the springform and remove the sides from the cheesecake. Place the cheesecake onto a cake stand or serving platter. Pipe swirls of frosting around the edge of the cheesecake. Garnish with lime zest and lime slices if you so desire.

Notes

Graham cracker crumbs or golden Oreos can be used in place of vanilla wafers.
Regular granulated sugar can be used instead of brown sugar.
Plain or Greek yogurt can be used in place of the sour cream.
All-purpose flour can be used instead of cornstarch; simply increase the amount used to 2 tablespoons.
Regular (Persian) lime juice can be used in place of the key lime juice.
Use bricks of full-fat cream cheese, not cream cheese in a tub.
Make sure all of the cheesecake batter ingredients are at room temperature so the batter remains smooth and combines quickly.
When making the cheesecake, be sure to beat the cream cheese well at the beginning to ensure that it is smooth. If, when the cheesecake batter is complete, you still have lumps, simply press them against the side of the bowl using a wooden spoon or rubber spatula.
Do not overmix the cheesecake batter as it will add air and result in uneven baking and can cause it to crack at the end.
The center of the cheesecake should jiggle slightly when it is properly baked.
Be sure to leave the cheesecake in the oven for the hour after baking to rest. This allows the cheesecake to set, thus preventing or at least lowering the chances that the cheesecake top cracks.
Once the cheesecake is baked, placing it onto a cooling rack allows all of the cheesecake to be exposed to the air to cool more quickly. However, you can place the cheesecake onto a hot pad to cool, it may just take a little longer.
This cheesecake freezes really well. For ease of serving, I like to slice the entire cheesecake into individual slices and then wrap each slice in plastic wrap really well. This makes for ease of freezing and for quick serving later on.
If the heavy cream becomes flat and granulated after whipping it, it has broken and will continue disintegrating. If you have reached this point, start over and be sure to watch the heavy cream as it is whipping up.

Storage: Store key lime cheesecake in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

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