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Creamy Baked Key Lime Cheesecake with Graham Cracker Crust

A perfect slice of creamy key lime cheesecake with visible lime zest in the filling, set against the background of the whole key lime cheesecake.
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Make this creamy, tangy Key Lime Cheesecake. This recipe delivers bright citrus flavor and a smooth texture, perfect for any gathering.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lime zest
  • 1/2 cup fresh key lime juice
  • 4 large eggs

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Make the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese until smooth. Add 1 1/2 cups sugar and flour; beat until just combined. Mix in vanilla extract and lime zest.
  4. Slowly beat in the key lime juice. Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Do not overmix.
  5. Pour the filling over the cooled crust. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this is a water bath).
  6. Bake for 50 to 60 minutes, or until the edges are set but the center still jiggles slightly.
  7. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  8. Remove the cheesecake from the water bath and let it cool completely on a wire rack.
  9. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before serving.

Notes

  • For the best tangy flavor, use fresh key lime juice. Bottled juice changes the taste profile.
  • To get a truly creamy key lime cheesecake texture, make sure your cream cheese is fully at room temperature before mixing.
  • If you want a copycat Cheesecake Factory style, top with a thin layer of sour cream mixed with a little sugar before the final bake, or use a simple whipped cream topping after chilling.

Nutrition

Find it online: https://kitchenslang.com/key-lime-cheesecake-creamy-tangy-zesty-recipe/