This key lime cheesecake is baked cream cheese with key lime juice on a graham crust. It is not the plain New York cheesecake and it is not key lime pie (no condensed-milk custard in pastry). Use this URL for key lime cheesecake.
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Key Lime Cheesecake
- Total Time: 10 hours
- Yield: 12 slices 1x
Description
Baked key lime cheesecake with graham cracker crust. From Alissa at Yummy Dishes.
Ingredients
Crust
- 1 3/4 cups (175g) graham cracker crumbs
- 3 tablespoons (38g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
Filling
- 24 oz (681g) full-fat cream cheese, room temperature
- 1 cup (200g) granulated sugar
- 1/4 cup (60g) sour cream
- 3 large eggs, room temperature
- 1/2 cup (120ml) key lime juice (or fresh lime juice)
- 1 tablespoon lime zest
- 1 teaspoon vanilla extract
Instructions
- Heat the oven to 350°F (175°C). Wrap a 9-inch springform in foil. Mix crust; press in. Bake 10 minutes. Cool. Lower oven to 325°F (165°C).
- Beat cream cheese until smooth. Beat in sugar, then sour cream, zest, juice, and vanilla. Scrape the bowl.
- Add eggs on low, one at a time.
- Pour into the crust. Set in a roasting pan with hot water halfway up the foil.
- Bake 55 to 65 minutes until the edges are set and the center jiggles. Turn the oven off, crack the door, rest 1 hour. Chill at least 8 hours.
Notes
Bottled key lime juice is acceptable. Fresh Persian limes work if you cannot find key limes. Read the crack guide if the top splits.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Cheesecake, not pie
Key lime pie is a condensed-milk custard. This is cheesecake. New York is unflavored. Three intents, three URLs.
Substitutions
Gingersnap crumbs can replace graham. A 9×13 pan makes bars; start checking at 35 minutes.
Mistakes to avoid
Do not use bottled juice that lists lime oil only. Do not overbake until the center is rigid.
Storage
Refrigerate 5 days. Freeze slices 1 month. Thaw in the fridge.
Nutrition (estimated)
About 400 calories per slice if cut into 12. Estimate only, not a lab test.
FAQ
Can I use regular limes?
Yes. The flavor is a little less floral. Use the same juice amount.
Is this key lime pie?
No. Pie uses condensed milk in a graham shell. This is baked cheesecake.
Do I need a water bath?
Yes for a smooth top. The crack guide covers what happens if you skip it.
Can it be no-bake?
That is a different recipe. This page is the baked version.