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Slice of key lime cheesecake with whipped cream and fresh fruit garnishes on a plate.
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Key Lime Cheesecake

A smooth and creamy key lime cheesecake with a buttery graham cracker crust and a fluffy whipped cream topping, perfect for any dessert occasion.
Prep Time30 minutes
Cook Time1 hour 25 minutes
Cooling Time1 hour
Total Time2 hours 55 minutes
Course: Desserts
Cuisine: American
Servings: 12 people
Calories: 350kcal
Author: 1
Cost: $15

Ingredients

Crust Ingredients

  • 14 full sheets graham crackers 2 scant cups crumbs
  • 3 tablespoons granulated sugar
  • 8 tablespoons butter melted

Cheesecake Filling Ingredients

  • 4 packages cream cheese very soft (full fat is best)
  • 1 cup sour cream at room temperature
  • 1 cup key lime juice at room temperature
  • 1 teaspoon key lime zest
  • 1.5 teaspoons vanilla extract
  • 4 large eggs at room temperature
  • 1 large egg yolk at room temperature
  • 2 tablespoons cornstarch
  • 1 teaspoon unflavored gelatin optional
  • 1.5 tablespoons water optional

Whipped Cream Ingredients

  • 1 cup heavy whipping cream cold
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 325 degrees F. Begin boiling a large pot of water (about 4 quarts) for the water bath.
  • Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the inside.
  • Crush graham crackers in a food processor, mix with melted butter and sugar, press into the pan, and bake for 10 minutes.
  • Beat cream cheese, sugar, and cornstarch until fluffy; add remaining filling ingredients and mix well.
  • Pour mixture onto cooled crust, bake in a water bath for 65-85 minutes until set around the edges.
  • Cool in the oven, then chill overnight in the fridge.
  • Prepare whipped cream and pipe onto chilled cheesecake before serving.

Notes

This cheesecake can be made a day in advance for optimal flavor.