1. Can I use bottled key lime juice instead of fresh?

Yes! Bottled key lime juice (like Nellie & Joe’s Famous) works perfectly and is often easier to find. Just be sure it’s 100% juice with no added sugars or preservatives for the best flavor.

2. What if I don’t have a springform pan?

While a springform pan is ideal, you can use a deep 9-inch round cake pan lined with parchment. Make sure to leave extra parchment hanging over the edges for easier lifting.

3. How do I prevent my cheesecake from cracking?

Use room temperature ingredients, avoid over-mixing, and don’t open the oven door while baking. Also, the steam bath helps create a moist environment that keeps the top smooth and crack-free.

4. Can I make this cheesecake crustless?

Yes, you can. Simply skip the crust and pour the batter into a parchment-lined pan. The Key Lime Cheesecake will still set beautifully, but expect a slightly more delicate structure.

5. How long does Key Lime Cheesecake last in the fridge?

Properly covered, it stays fresh in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze slices for up to 3 months.

Key Lime Cheesecake Recipe: 7 Easy Steps to Tropical Bliss

Description

Indulge in a blissful slice of summer with this silky, tangy Key Lime Cheesecake. A perfect harmony of creamy cheesecake and bright citrus zest, all perched on a buttery graham cracker crust. Easy enough for any baker and unforgettable in flavor.

Ingredients

Crust

1½ cups (180g) graham cracker crumbs (about 12 full-sheet graham crackers)
5 Tbsp (71g) unsalted butter, melted
¼ cup (50g) granulated sugar

Cheesecake Filling

32 oz (904g) full‑fat brick cream cheese, softened
1 cup + 2 Tbsp (225g) granulated sugar
½ cup (120ml) key lime juice (fresh or bottled)
⅓ cup (80g) sour cream or plain yogurt, at room temperature
1 tsp pure vanilla extract
2 tsp key lime zest
3 large eggs, at room temperature

Optional Toppings

Homemade whipped cream
Fresh berries (raspberries, blueberries, strawberries)
Key lime or regular lime slices
Toasted coconut flakes (optional for a tropical touch)

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Instructions

Preheat & Prep: Preheat oven to 350 °F (177 °C). Arrange racks with a lower one for your water bath.
Make Crust: Combine graham crumbs, sugar, and melted butter until sandy. Press into a 9-inch springform pan (bottom and slightly up the sides). Pre-bake 10 minutes, then cool slightly.
Prepare Filling: Beat cream cheese and sugar until smooth (~2 minutes). Add lime juice, sour cream (or yogurt), vanilla, and zest; mix until combined. Add eggs one at a time on medium speed; mix just until blended.
Bake with Steam Bath: Pour batter into crust. Place a large metal pan filled with ~1-inch boiling water on the lower oven rack. Position cheesecake on middle rack and close quickly.
Bake: Bake for 55–70 minutes. The center should jiggle slightly when tapped.
Cool Gradually: Turn oven off, crack the door, and let cheesecake cool inside for 1 hour.
Chill: Remove and let reach room temperature. Refrigerate for at least 4 hours or overnight. Before serving, run a knife around the pan rim and remove.

For neat slices, wipe a warm knife between cuts. Top with whipped cream, berries, or lime slices if desired.

Notes

Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature to avoid lumps and over-mixing.

Water Bath Alternatives: Use the steam (no‑soak) bath method above or wrap the pan with foil and place in a roasting pan with hot water (traditional method).

Substitutions: Use 200g digestive biscuit crumbs (plus a bit more sugar) if graham crackers are unavailable. Greek yogurt works in place of sour cream.

Make-Ahead & Freezing: Cheesecake can be made ahead, chilled overnight, or frozen for up to 3 months (ensure it’s tightly wrapped).

Crack Prevention: Avoid over-mixing, maintain consistent oven temperature, and cool slowly.

Prep Time: 45 minutes
Cook Time: ~1 hour
Category: Dessert
Method: Baking (steam water bath)
Cuisine: American (tropical dessert twist)

Nutrition

Serving Size: 1 slice (150 g)
Calories: ~500 kcal
Sugar: 25 g
Fat: ~24 g
Saturated Fat: 12 g
Trans Fat: Negligible
Carbohydrates: 45 g
Fiber: 1 g
Protein: 6 g
Cholesterol: ~60–80 mg