Homemade Key Lime Cheesecake Recipe
Written by MasterClass
Last updated: Nov 27, 2024 • 4 min read
Inspired by the flavors of a sweet and tangy classic pie, this creamy key lime cheesecake will quickly become one of your favorite summertime treats.
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What Is Key Lime Cheesecake?
Key lime cheesecake, also known as key lime pie cheesecake, is a sweet, creamy, and tangy confection that replicates the flavors of another classic dessert: key lime pie. Compared to conventional grocery store limes, key limes have a tart, floral flavor that lends itself well to sweet, creamy recipes. This tropical variation on cheesecake relies on fresh key lime juice and lime zest to balance rich creaminess and bright, citrusy flavors.
Do I Need to Make a Water Bath for My Cheesecake?
To bake most cheesecakes, bakers should place the baking pan in a bain-marie (or water bath) inside of the oven to cook the eggs gently in the filling as it bakes.
The boiling water bath helps diffuse the heat from the oven and steams the surface of the cake, producing a smooth, moist, custardy cheesecake with no cracks. Once the cheesecake has firm edges and a slight jiggle, it sets in the refrigerator overnight to achieve the perfect creamy consistency.
You can also bake a cheesecake without a water bath, but it will likely have a lumpy, curdled texture and a cracked surface.
5 Tips for Making Key Lime Cheesecake
Follow these simple tips to craft the best cheesecake possible:
- 1. Use fresh key lime juice. Use fresh key limes to provide the juice and zest to flavor this cake, rather than the juice from conventional fresh limes. Additionally, bottled lime juice and artificial lime flavoring don’t make adequate replacements for fresh key lime juice, in terms of taste and quality.
- 2. Use a springform pan. A springform pan—featuring an interlocking base that fits into an expandable rim—allows you to release the cheesecake neatly after it sets. Run a butter knife or offset spatula along its edges before unlatching. Learn more about essential baking tools.
- 3. Prevent lumps. Let your cream cheese come to room temperature before adding it to the filling to prevent lumps. Allowing the cream cheese to soften will create a smoother batter.
- 4. Prevent cracks by cooling in the oven. When a cheesecake cools too quickly or overcooks, cracks can occur. To prevent this, allow the cheesecake to cool in the oven (with the door propped open, allowing heat to escape gradually) before chilling it in the refrigerator. Additionally, it’s easy to avoid overbaking if you know what a perfectly cooked cheesecake looks like: puffed-up in the center and firm around the edges with a slight overall jiggle.
- 5. Leave time to chill. Chilling cheesecake is an essential part of the process: The custardy, creamy interior needs time to set, allowing it to hold its shape when sliced.
Homemade Key Lime Cheesecake Recipe
makes
1 9-inch cheesecakeprep time
30 mintotal time
1 hr 35 mincook time
1 hr 5 minIngredients
For the crust:
For the filling:
For the toppings (optional):
Make the crust:
- 1
Preheat the oven to 350 degrees Fahrenheit, and wrap the bottom of a 9-inch springform pan tightly with aluminum foil.
- 2
In a food processor, pulse together the graham cracker crumbs, sugar, and melted butter until incorporated.
- 3
Spoon the graham cracker mixture into the bottom of the prepared pan. Using the bottom of a measuring cup or drinking glass, press the mixture down to form an even layer that fills out the bottom of the pan.
- 4
Transfer the pan to the oven, and bake the crust until it is firm and light golden brown, about 5–10 minutes.
- 5
Remove the pan from the oven, and let the crust cool completely, about 15 minutes.
Make the filling:
- 1
In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, cornstarch, and salt and mix together on medium speed until smooth and fluffy. Alternatively, add the ingredients to a large bowl and use an electric mixer to combine.
- 2
Add the sour cream, key lime juice, and vanilla extract to the mixer and continue to mix at low speed.
- 3
Add the eggs to the mixture one at a time, scraping down the sides of the bowl as necessary.
- 4
Transfer the mixing bowl to the refrigerator to rest until the crust reaches room temperature.
Assemble and bake the cheesecake:
- 1
Preheat the oven to 350 degrees Fahrenheit.
- 2
Pour the cheesecake filling over the crust, and smooth the top with a spatula.
- 3
Set the springform pan in a roasting pan filled with hot water until it reaches about halfway up the cheesecake.
- 4
Transfer the roasting pan to the oven. Bake until the cheesecake is just set and has a puffy, jiggly appearance, about 1 hour.
- 5
Turn off the oven, crack open the door, and allow the heat to escape gradually, which will help prevent cracking.
- 6
Remove the springform pan from the roasting pan, cover the top of the cheesecake with plastic wrap, and allow it to set in the refrigerator for at least 5 hours.
- 7
Carefully remove the cheesecake from the springform pan. Garnish it with dollops of whipped cream, lime slices, and lime zest before serving.
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