This perfectly balanced Key Lime Cheesecake is an excellent dessert to transition from summer to autumn! The sweet summer citrus notes pair well with the richness of a fall cheesecake dessert. The best part is no water bath is needed and you can always drop the key lime topping when you make this for your holiday dinners!
Ingredients
Graham Cracker Crust 1 ½ cups graham cracker crumbs, finely ground 3 Tbsp brown 1 Stick of Butter, melted
Cheesecake 3 8oz Cream Cheese, softened to room temperature 1 cup sugar ⅔ cups Sour Cream 1 ½ tsp ⅛ tsp Salt 4 Large Eggs, room temperature
Key Lime Topping
1 8oz Cream Cheese, softened room temperature
3/4 cup Heavy Whipping Cream
1/2 cup Powder Sugar
1 tsp Vanilla extract
3 Key Limes
Zest from 1 lime
Whip Cream for garnish
Lime Wheels for garnish
Instructions
Crust
Preheat oven to 350F.
Prepare crust by combining graham cracker crumbs and brown sugar. Add the melted butter and use a fork to combine ingredients well.
Pour crumbs into a 9” springform pan and press firmly into the bottom and up the sides of your pan. Set aside.
Cheesecake
Using a stand mixer or hand mixer, add cream cheese and mix until smooth and creamy. Add sugar and stir again until creamy.
Add sour cream, vanilla extract, and salt, and stir until well-combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.
With the mixer on low speed, gradually add eggs, one at a time, stirring just until each egg is barely incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.
Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil or place on a cookie sheet.
Bake on 350F for about 75 minutes. Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jello-jiggly. If the cake cracks do not worry. It will be covered.
Remove from oven and allow to cool on top of the oven for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan.
Allow cheesecake to cool another 1-2 hours or until near room temperature.
Once cheesecake is room temperature, whip together cream cheese and powder sugar until creamy. Add in heavy cream, vanilla extract, lime juice, and lime zest. Mix well. Top room temperature baked cheesecake with key lime topping leaving a 1/2” border around the edge. Chill for at lease two hours before serving.
Before, serving, Add whipped topping and lime wedges! Enjoy!
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