When you’re in the mood for something sweet yet tart, a Key Lime Cheesecake might just be the answer. This luscious dessert combines the creamy richness of cheesecake with the bright, zesty flavor of key lime, making it a refreshing treat that tantalizes your taste buds. With its buttery graham cracker crust and velvety filling, this cheesecake is perfect for any occasion, whether it’s a summer barbecue, a family gathering, or simply a special treat for yourself.
Why We Love This Key Lime Cheesecake Recipe
There are so many reasons to fall in love with Key Lime Cheesecake. First and foremost, the balance of flavors is simply perfect. The creamy richness of the cheesecake is beautifully offset by the tartness of the key limes, creating a delightful contrast that excites your palate.
Another reason this recipe is a hit is its versatility. Whether you prefer it chilled by itself or topped with whipped cream or fresh fruit, Key Lime Cheesecake adapts to your preferences with ease. You can even add a dollop of homemade whipped cream or a sprinkle of lime zest on top to elevate its appearance and taste.
The recipe is also family-friendly. With just a little bit of preparation and baking time, you can impress loved ones with a dessert that looks as beautiful as it tastes. It’s perfect for those who may be new to the kitchen, as the steps involved are straightforward and rewarding.
Ingredients for Key Lime Cheesecake
To create this delightful Key Lime Cheesecake, you will need the following simple ingredients:
Crust:
- 2 cups graham cracker crumbs
- 1/3 cup sugar
- 8 tablespoons butter, melted
Filling:
- 5 blocks of full-fat cream cheese (40 ounces total), softened to room temperature
- 1 and 1/2 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 2 teaspoons lime zest, finely grated
- 5 large eggs plus 3 egg yolks, at room temperature
- 1/4 cup heavy cream
- 1/2 cup key lime juice
With these ingredients, you are all set to create a dessert that will delight family and friends!
How to Make Key Lime Cheesecake Directions
The process of making Key Lime Cheesecake is enjoyable and straightforward, allowing your kitchen to fill with delightful aromas as it bakes. Follow these steps to achieve the perfect cheesecake:
Prepare the Crust:
- Preheat your oven to 350 degrees F (175 degrees C). Prepare a 9-inch springform pan by lightly spraying it with non-stick spray. To help with cleanup and prevent leaks, wrap the bottom and sides with heavy-duty aluminum foil.
- In a large bowl, combine the graham cracker crumbs and sugar, mixing them until they are evenly combined. Pour in the melted butter and stir until all the crumbs are well-coated and hold together.
- Firmly press the crumb mixture into the bottom of the prepared pan to form an even layer. Bake the crust in the preheated oven for about 10 minutes, then remove it and allow it to cool. Once cool, reduce the oven temperature to 300 degrees F (150 degrees C).
Make the Cheesecake Filling:
- In a high-power blender or a stand mixer, beat the softened cream cheese until it’s smooth and creamy. Gradually add in the granulated sugar, pure vanilla extract, and finely grated lime zest, mixing until everything is well combined.
- Next, add the eggs and egg yolks one by one, mixing on low speed to ensure each one is fully incorporated before moving on to the next. This helps achieve a creamy texture.
- Slowly incorporate the heavy cream into your mixture, then gently fold in the freshly squeezed key lime juice. You want to ensure the texture remains smooth and well-blended.
Combine and Bake:
- Pour the cheesecake filling into the cooled crust, using a spatula to smooth the top. For a foolproof baking process and to prevent cracking, place the cheesecake pan into a larger pan filled with about 2 inches of hot water (this method is known as a water bath).
- Bake in the oven for approximately 1 hour and 25 minutes. After this time, turn off the oven but leave the cheesecake inside for an additional 30 minutes. This gentle cooling process helps the cheesecake set without cracking.
- Once cooled, carefully run a knife around the edges of the cheesecake before removing it from the pan. Allow it to cool completely before covering it with plastic wrap and chilling it in the refrigerator for at least 6 hours, or overnight if possible.
How to Serve Key Lime Cheesecake
When it’s time to serve your Key Lime Cheesecake, the presentation can enhance the overall experience. Carefully slice the cheesecake with a sharp knife for clean edges, and plate the slices with a wedge of lime or a sprig of fresh mint for a pop of color.
You might want to offer whipped cream or a lime-flavored drizzle on the side. Adding a dollop of whipped cream can provide an extra creamy layer that complements the tartness of the cheesecake perfectly. If you’re feeling adventurous, garnish with lime zest or thin lime slices for a stunning visual appeal.
This cheesecake is delightful on its own but can also be paired with fresh berries or a tangy fruit compote for another layer of flavor. The possibilities are endless when it comes to serving this delicious dessert.
Expert Tips for Key Lime Cheesecake
To ensure that your Key Lime Cheesecake turns out perfectly, keep these expert tips in mind:
Room Temperature Ingredients: Always use room temperature cream cheese and eggs. This will create a smoother batter and result in a creamier cheesecake.
Don’t Overmix: While incorporating the eggs, mix on low speed and just until incorporated. Overmixing can introduce air into the batter, leading to cracks during baking.
Water Bath Technique: Don’t skip the water bath! This method maintains a consistent temperature around the cheesecake and helps prevent it from cracking.
Cooling Process: Allowing the cheesecake to cool gradually in the oven is vital. This helps the cheesecake set properly without being shocked by a drastic temperature change.
Chill Time: Be patient and let your cheesecake chill in the refrigerator for at least 6 hours, although overnight chilling is preferable for the best flavor and texture.
These tips will help you create a Key Lime Cheesecake that is not just visually appealing but also incredibly satisfying to eat.
How to Store Key Lime Cheesecake
Storing your Key Lime Cheesecake correctly ensures it stays fresh and delicious for days to come. After it has cooled completely and been chilled in the refrigerator, you can keep it in the springform pan or transfer it to an airtight container.
If you choose to keep it in the springform pan, wrap the top loosely with plastic wrap to prevent any fridge odors from seeping in. Key Lime Cheesecake can be safely stored in the refrigerator for up to a week. Just remember that the longer it sits, the flavors may continue to develop, intensifying that lovely lime flavor even more.
If you find yourself with leftovers (which is rarely the case!), you can also freeze slices for future enjoyment. Wrap each slice in plastic wrap and then in aluminum foil or place them in an airtight container. The cheesecake can be frozen for up to three months. When you’re ready to enjoy a piece, simply thaw it in the fridge overnight.
Variation of Key Lime Cheesecake
While the classic Key Lime Cheesecake is delicious on its own, there are numerous variations to consider if you’re feeling experimental. Here are a few fun ideas to switch things up:
Swirled Fruit Cheesecake: Before baking, add a swirl of fruit puree, such as strawberry or raspberry, into the cheesecake filling. This adds both color and an exciting flavor twist.
Chocolate-Dipped Key Lime Cheesecake: For a decadent approach, drizzle melted chocolate over the top of the chilled cheesecake before serving. The rich chocolate pairs beautifully with the tart lime.
Mini Key Lime Cheesecakes: For a fun alternative, use a muffin tin to make mini versions. Simply follow the recipe, but adjust the baking time to around 20-25 minutes for smaller cheesecakes.
Coconut Key Lime Cheesecake: Incorporate shredded coconut into the crust or filling to add a tropical twist. The combination of coconut and lime brings a seaside vibe to your dessert.
These variations allow you the flexibility to customize your cheesecake to your liking, ensuring you can enjoy this delicious dessert in multiple ways.
FAQs about Key Lime Cheesecake
What is Key Lime Cheesecake?
Key Lime Cheesecake is a delightful dessert that combines the creamy texture of cheesecake with the tart and refreshing flavor of key limes, all resting on a graham cracker crust.
How do I know when my Key Lime Cheesecake is done baking?
Your cheesecake is done when the edges are set but the center still has a slight jiggle. It will continue to set as it cools.
Can I use regular limes instead of key limes?
Yes! While key limes provide a distinct flavor, you can substitute regular limes if necessary. Just be aware that the taste may differ slightly.
How long should I chill my Key Lime Cheesecake?
It’s best to chill your cheesecake for at least 6 hours, but chilling it overnight will provide the best flavor and consistency.
Key Lime Cheesecake
Equipment
- 9-inch Springform Pan
- Mixing Bowls:
- Electric Mixer
Ingredients
- 2 cups graham cracker crumbs
- 1/3 cup sugar
- 8 Tbsp butter, melted
- 40 oz full-fat cream cheese, softened
- 1 1/2 cups granulated sugar
- 2 tsp pure vanilla extract
- 2 tsp lime zest, finely grated
- 5 large eggs at room temperature
- 1/4 cup heavy cream
- 1/2 cup key lime juice
- 2 oz cream cheese, softened for frosting
- 1 Tbsp butter, softened for frosting
- 1 3/4 cups powdered sugar for frosting
- 1/2 tsp vanilla extract for frosting
- 1 Tbsp reserved pineapple juice or milk for frosting
- a dash salt for frosting
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with non-stick spray.
- In a large bowl, combine graham cracker crumbs and sugar. Pour in melted butter and mix until combined. Press the mixture into the bottom of the springform pan and bake for 10 minutes.
- In another large bowl, beat cream cheese and granulated sugar until smooth. Add vanilla extract, lime zest, and mix well. Then, add the eggs and egg yolks one at a time, mixing on low speed.
- Slowly mix in heavy cream and key lime juice until well combined. Pour the filling into the cooled crust.
- Bake in the oven for 50-60 minutes until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 30 minutes.
- Remove from the oven and cool to room temperature, then refrigerate for at least 6 hours or overnight.
- For the frosting, beat softened cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, pineapple juice, and salt until fluffy.
- Frost the chilled cheesecake and garnish with lime zest or fresh fruit if desired.
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