Key Lime Cheesecake

Key Lime Pie meets cheesecake for one of our favorite cheesecake variations: key lime cheesecake. This key lime cheesecake is based on our grandma’s classic cheesecake recipe, but includes lime juice and zest for a key lime twist on the classic. The base is a graham cracker crust and it is topped with a creamy key lime cheesecake layer. After baking, it is topped with a layer of key lime curd. 

Components of Key Lime Cheesecake:

The Crust: The crust provides a delicious base for the cheesecake that complements the creamy filling. This recipe calls for a graham cracker crust, made by combining finely ground graham cracker crumbs with melted butter, sugar, and a pinch of salt. The buttery and slightly sweet crust adds a wonderful crunch and balances the tangy flavors of the filling.

The Filling: The filling is smooth and velvety with lime flavors. This recipe uses a combination of cream cheese, sugar, eggs, lime zest, vanilla extract, and a touch of flour and cornstarch. The cream cheese, when beaten until smooth, creates a creamy base. The addition of sugar provides sweetness, while the eggs contribute to the richness and structure of the filling. The lime zest adds a burst of fresh citrus flavor, and the flour and cornstarch help thicken the filling and ensure a stable consistency.

The Topping: For even more key lime taste, we add a tangy lime curd topping on the cheesecake. Made with a mixture of lime and lemon juice, eggs, sugar, and a pinch of salt, the topping brings a tartness that complements the creamy and sweet filling. The addition of butter creates a smooth and velvety texture, while the lime zest adds a bright and aromatic touch. Once poured over the cooled cheesecake, the topping sets into a slightly tangy layer, providing extra citrus with every bite.

Tips for the Best Key Lime Cheesecake

• Room temperature ingredients: Ensure all ingredients, especially the cream cheese, are at room temperature to achieve a smooth and creamy filling.
• Water bath: Use a water bath while baking to create a gentle and even heat distribution, preventing cracks in the cheesecake.
• Cool slowly: Allow the cheesecake to cool gradually in the turned-off oven to minimize cracks on the surface.
• Chill Time: Chill the cheesecake thoroughly in the refrigerator for at least 4 hours or overnight to achieve the best texture and flavor.

Key Lime Cheesecake Ingredient Notes

• Graham Cracker Crumbs: Graham cracker crumbs form the base of the crust, providing crunch and a hint of sweetness. The fine crumbs blend perfectly with melted butter, sugar, and salt, creating a flavorful crust that complements the creamy filling.
• Lime Zest and Juice: Fresh lime zest and juice add flavor to both the filling and the topping. They add a refreshing citrus note that balances the richness of the cream cheese.
• Cream Cheese: Cream cheese is the key ingredient that gives cheesecake its creamy and smooth texture. It’s key to use room temperature cream cheese for easy mixing and to ensure a uniformly smooth filling.
• Eggs: Eggs play a key role in the structure and texture of the cheesecake. They provide stability and help the filling set during baking. The combination of whole eggs and additional egg yolks adds richness and creaminess to the filling.
• Heavy Cream: Adding heavy cream to the filling enhances the richness and creaminess of the cheesecake. It also adds to the smooth texture.
• Butter: Butter is used in both the crust and the topping. In the crust, melted butter binds the graham cracker crumbs together, helping to create a solid base. In the topping, butter adds richness and creates a smooth texture in the tangy lime curd.
• Flour and Cornstarch: The addition of flour and cornstarch in the filling serves two important purposes. They help thicken the filling, providing a stable and creamy texture. Additionally, they prevent excessive moisture absorption, ensuring the cheesecake holds its shape and doesn’t become overly dense.

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Key Lime Cheesecake

Prep Time 1 hour hour

Cook Time 1 hour hour

Cooling 8 hours hours

Total Time 10 hours hours

Servings 12

Ingredients

Crust:

• 1 ½ sticks butter melted
• 2 ½ cups graham cracker crumbs 15 sheets, a little less than 2 packages that come in a box of 3
• ¼ cup sugar
• ½ teaspoon salt

Filling:

• 40 oz cream cheese room temperature (5x 8 oz sticks)
• 1/4 cup heavy cream
• 2 teaspoons vanilla
• 2 cups sugar
• 2 teaspoons lime zest
• 3 tablespoons flour 1 tablespoon cornstarch
• ½ cup lime juice
• ½ teaspoon salt
• 5 eggs + 2 egg yolks

Topping:

• 1/4 cup lime juice + 1 tablespoon lemon juice
• 2 large eggs
• 3/8 cups sugar
• 1 pinch salt
• ½ cup unsalted butter
• 2 teaspoons lime zest

Instructions

Crust:

• Preheat the oven to 350 F
• In a food processor or with a ziploc bag/rolling pin, grind ~2 packages of graham crackers until fine
• As soon as the crackers are fine, measure out two cups. Combine 2 ½ cups of graham cracker crumbs with melted butter, salt, and sugar. Mix until the ingredients are all incorporated.
  
• In a springform pan, press the mixture down with a measuring cup or other flat surface until it forms a very compact layer
• Place the pan on a cookie sheet and bake for 15 minutes (or until slightly golden) and set aside to cool while you make the filling (the butter may slightly melt out of the springform pan so this is why we recommend placing it on a cookie sheet)
  

Filling:

• Pre-heat the oven to 325 F
• Butter the sides of the springform pan
• Beat the room temperature cream cheese for ~30 seconds until smooth. Add in the rest of the filling ingredients and mix with a hand or stand mixer until just evenly combined ~1 minute. Don’t mix too long as the mixture will get overly fluffy.
  
• Water Bath:
• Wrap the outside of the springform pan with tin foil (to be safe we double wrap it) and butter the sides of the springform pan above the crust. Set aside
  
• Place a roasting pan in the middle rack or the oven. Note: the roasting pan must be large enough to place the springform pan inside and tall enough to create a bath of water for the cheesecake to sit in while it is baking
• Set a medium pot of water to boil

Baking:

• While the water is boiling, pour the filling mixture into the buttered, cooled, foiled springform pan
• Once the water is ready, place the cheesecake in the oven in the center of the roasting pan. Carefully pour the water into the roasting pan until it is halfway up the sides of the springform pan. Bake at 325 for ~1 hour until the center still has a jiggle but the outside is set
  
• Turn off the oven temperature, open the oven to remove the heat, and prop it open with a wooden spoon. Cool in the oven for 2 hours
• After 2 hours, remove from the oven and refrigerate for at least 4 hour or overnight.

Topping:

• In a saucepan that a bowl can sit on top of, pour about 2 inches of water and bring it to a simmer. (The bowl should be able to sit on top without touching the water)
• In a bowl, add lime and lemon juice, eggs, yolk, sugar, and salt. Place the bowl on the saucepan and whisk the curd continually until the mixture for 10-12 minutes or becomes very thick (or it is 180° F on a thermometer.)
• Remove the bowl from the saucepan and cool until it reaches 140° F, stirring from time to time to release the heat.
• While it is cooling, cut butter into 1-tablespoon cubes. When the cream is ready, whisk in the butter 1 tablespoon at a time, stirring until melted after each piece (you can also use an immersion blender for this step). Stir in the lime zest.
  
• Pour the finished, slightly warm curd over the cooled cheesecake. Set in the fridge for 2 hours (or overnight) until set