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Key Lime Pie Cheesecake

Delightful Key Lime Pie Cheesecake You Can Make Ahead

This Key Lime Pie Cheesecake is a perfect make-ahead dessert that combines vibrant citrus and creamy goodness for an unforgettable treat.
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Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Chilling Time 8 hours
Total Time 9 hours 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cups Graham Crackers Substitute with gluten-free graham crackers if needed.
  • 1/2 cups Unsalted Butter Should be melted.
  • 1/4 cups Granulated Sugar
For the Cheesecake Filling
  • 24 oz Cream Cheese Use full-fat.
  • 1 cups Sour Cream At room temperature.
  • 1/4 cups Cornstarch Can substitute with 3 tablespoons of all-purpose flour.
  • 4 Eggs Large, at room temperature.
  • 1/2 cups Key Lime Juice Bottled or fresh; mix with regular lime juice and lemon juice if needed.
  • 1 tbsp Key Lime Zest Regular lime zest can substitute.
  • 1 tsbp Vanilla Extract Opt for high-quality.
For the Whipped Cream Topping
  • 1 cups Heavy Cream Best when cold.
  • 1/4 cups Powdered Sugar Do not substitute with granulated sugar.
  • 1 tsbp Unflavored Gelatin Use with water to stabilize.
  • 2 tbsp Water

Equipment

  • Food Processor
  • 9-inch springform pan
  • Roasting pan
  • Mixing Bowl
  • Electric mixer

Method
 

Preparation Steps
  1. Preheat your oven to 325°F (160°C) and prepare a boiling water bath.
  2. In a food processor, mix graham crackers, sugar, and butter until crumbly. Press into a greased springform pan and bake for 10 minutes.
  3. Wrap the bottom of the springform pan in aluminum foil to prevent leaks.
  4. Beat cream cheese until light and fluffy, add sugar and cornstarch until combined.
  5. Mix in sour cream, key lime juice, zest, and vanilla extract until smooth.
  6. Incorporate eggs one at a time, mixing gently; pour into cooled crust.
  7. Place the pan in a larger roasting pan and fill with boiling water halfway up the sides.
  8. Bake cheesecakes for 65-85 minutes until edges are firm.
  9. Turn off oven, crack the door and let cool for 60 minutes.
  10. Transfer to a wire rack, then refrigerate, covered, for at least 8 hours.
  11. Dissolve gelatin in water, whip cream until soft peaks, add powdered sugar and gelatin until stiff peaks form.
  12. Pipe whipped cream on the cheesecake before serving, optionally garnish with lime zest or berries.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 25gSaturated Fat: 15gCholesterol: 85mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

For the best flavor, chill the cheesecake overnight before serving. Consider adding fresh fruits as garnish for added flavor and presentation.

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