Ultimate Key Lime Cheesecake Recipe for Zesty Dessert Delight

Key lime pie and classic cheesecake combine in this bright and creamy key lime cheesecake. Built on a traditional family cheesecake recipe, this version adds fresh lime zest and juice for a lively citrus twist. A buttery graham cracker crust forms the base, followed by a smooth key lime-infused cheesecake filling. After baking and cooling, the cake is finished with a glossy key lime curd for extra tang and shine.

Components of Key Lime Cheesecake:

The Crust: A crisp graham cracker crust anchors the cheesecake. Finely ground graham crackers are combined with melted butter, sugar, and a pinch of salt, pressed into a springform pan, and baked briefly to set. The result is a buttery, slightly sweet base that contrasts nicely with the tangy filling.

The Filling: The filling is velvety and bright. Room-temperature cream cheese is beaten smooth, then combined with sugar, eggs, lime zest, vanilla, a little flour and cornstarch, and heavy cream. The eggs provide structure, the dairy ensures richness, and the lime zest and juice deliver the citrus flavor that defines this cheesecake.

The Topping: A tart key lime curd finishes the cake. Cooked gently with lime and a touch of lemon juice, eggs, sugar, and butter, the curd becomes silky and aromatic. Once slightly cooled, it’s poured over the chilled cheesecake and allowed to set, creating a glossy, tangy layer that intensifies the lime profile.

Tips for the Best Key Lime Cheesecake

• Room temperature ingredients: Use room-temperature cream cheese and eggs so the filling blends smoothly without lumps.
• Water bath: Bake the cheesecake in a water bath to promote even cooking and reduce the chance of cracks.
• Cool slowly: Let the cheesecake cool gradually in the oven with the door propped open to avoid sudden temperature changes that cause cracking.
• Chill time: Chill the finished cheesecake for at least 4 hours or overnight for the best texture and flavor development.

Key Lime Cheesecake Ingredient Notes

• Graham Cracker Crumbs: Provide a crunchy, slightly sweet base. Combine fine crumbs with melted butter, a little sugar, and salt for a sturdy crust.
• Lime Zest and Juice: Fresh zest and juice are essential for bright, authentic citrus flavor in both the filling and the curd.
• Cream Cheese: The backbone of the filling—use full-fat cream cheese at room temperature for a silky texture.
• Eggs: Whole eggs and extra yolks add richness and help the cheesecake set with a smooth, custardy texture.
• Heavy Cream: Adds extra creaminess and improves mouthfeel.
• Butter: Binds the crust and enriches the curd, giving the topping a glossy, smooth finish.
• Flour and Cornstarch: Small amounts help stabilize the filling so the cheesecake holds its shape without becoming dense.

FAQs

Key Lime Cheesecake

Prep Time 1 hour hour

Cook Time 1 hour hour

Cooling 8 hours hours

Total Time 10 hours hours

Servings 12

Ingredients

Crust:

• 1 ½ sticks butter melted
• 2 ½ cups graham cracker crumbs 15 sheets, a little less than 2 packages that come in a box of 3
• ¼ cup sugar
• ½ teaspoon salt

Filling:

• 40 oz cream cheese room temperature (5x 8 oz sticks)
• 1/4 cup heavy cream
• 2 teaspoons vanilla
• 2 cups sugar
• 2 teaspoons lime zest
• 3 tablespoons flour 1 tablespoon cornstarch
• ½ cup lime juice
• ½ teaspoon salt
• 5 eggs + 2 egg yolks

Topping:

• 1/4 cup lime juice + 1 tablespoon lemon juice
• 2 large eggs
• 3/8 cups sugar
• 1 pinch salt
• ½ cup unsalted butter
• 2 teaspoons lime zest

Instructions

Crust:

• Preheat the oven to 350°F.
• Grind about two packages of graham crackers in a food processor or by pounding them in a sealed bag until fine.
• Measure 2 ½ cups graham cracker crumbs and mix with melted butter, ¼ cup sugar, and ½ teaspoon salt until evenly combined.
  
• Press the mixture firmly into the bottom of a springform pan with the back of a measuring cup or flat tool to form a compact layer.
• Place the springform pan on a baking sheet and bake the crust for 15 minutes or until just golden. Let it cool while you prepare the filling.
  

Filling:

• Preheat the oven to 325°F.
• Butter the sides of the springform pan above the crust to prevent sticking.
• Beat room-temperature cream cheese for about 30 seconds until smooth. Add heavy cream, vanilla, sugar, lime zest, flour (with cornstarch), lime juice, salt, eggs, and extra yolks. Mix just until combined—avoid overbeating.
  
• Water Bath:
• Double-wrap the outside of the springform pan with foil and butter the pan sides above the crust. Set aside.
  
• Place a large roasting pan on the oven rack that can hold the springform and allow space for water to create a bath.
• Bring a medium pot of water to a boil to use for the water bath.

Baking:

• Pour the filling into the prepared, buttered, cooled, and foiled springform pan.
• Place the springform pan inside the roasting pan and carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform. Bake at 325°F for about 1 hour, until the edges are set and the center still jiggles slightly.
  
• Turn off the oven, crack the door open, and prop it with a wooden spoon. Let the cheesecake cool in the oven for 2 hours to prevent sudden temperature change.
• After cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight.

Topping:

• Set a saucepan with about 2 inches of water to a simmer. The bowl used for the curd should sit on the saucepan without touching the water.
• In a heatproof bowl whisk lime and lemon juice with eggs, sugar, and a pinch of salt. Place the bowl over the simmering water and whisk constantly until the mixture thickens, about 10–12 minutes, or until it reaches about 180°F.
• Remove the bowl from heat and let the curd cool to about 140°F, stirring occasionally to release heat.
• Cut cold butter into tablespoon-sized cubes. Whisk in the butter one piece at a time until fully incorporated, or blend with an immersion blender for a silky finish. Stir in lime zest.
  
• Pour the slightly warm curd over the fully cooled cheesecake and refrigerate for at least 2 hours or overnight until the curd is set. Slice and serve chilled.