Craving a taste of the tropics? This Key Lime Cheesecake brings a bright, tangy burst of flavor that’s surprisingly simple to make. You’ll love this creamy, zesty dessert that’s perfect for any occasion.
Key Ingredients & Substitutions
- Key Lime Juice: Freshly squeezed is best, but bottled key lime juice works well too.
- Graham Cracker Crumbs: You can substitute with digestive biscuit crumbs or finely crushed vanilla wafers.
- Cream Cheese: Full-fat block cream cheese is essential for the best texture. Avoid cream cheese in a tub.
- Sweetened Condensed Milk: No substitutes for this as it provides both sweetness and structure.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 2 (8-ounce) packages cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- ½ cup key lime juice
- 1 teaspoon vanilla extract
For the Topping (Optional):
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Lime zest, for garnish
How Much Time Will You Need?
- Total Time: 5 hours (includes chilling)
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Servings: 8-10
- Tools Needed: 9-inch springform pan, mixing bowls, electric mixer, whisk.
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan. You can line the bottom with parchment paper for easier removal.
2. Make the Graham Cracker Crust
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of your prepared springform pan. Bake for 8-10 minutes, then let it cool slightly.
3. Prepare the Cream Cheese Mixture
In a large bowl, using an electric mixer, beat the softened cream cheese until it’s smooth and creamy. Make sure there are no lumps for a silky cheesecake.
4. Add Remaining Filling Ingredients
Gradually beat in the sweetened condensed milk until well combined. Then, slowly add the key lime juice and vanilla extract, mixing until just incorporated. Do not overmix.
5. Bake the Cheesecake
Pour the cheesecake filling over your cooled crust in the springform pan. Bake for 30-35 minutes, or until the edges are set but the center still jiggles slightly.
6. Chill Your Cheesecake
Let the cheesecake cool completely on a wire rack. Once cool, cover it and refrigerate for at least 4 hours, or preferably overnight, for the best texture. This is crucial for a perfectly set cheesecake.
7. Make Optional Whipped Cream Topping
If you choose to, beat the heavy whipping cream and powdered sugar with an electric mixer until soft peaks form. Pipe or spread this over the chilled Key Lime Cheesecake just before serving.
Variation Ideas
- Toasted Coconut Crust: Add ¼ cup toasted shredded coconut to your graham cracker crust mixture.
- Berry Topping: Serve slices with fresh raspberries, blueberries, or a simple berry compote.
- Chocolate Drizzle: A light drizzle of melted white chocolate can add a lovely touch.
Storage Instructions
Store your Key Lime Cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices for up to 1 month. Thaw frozen slices in the refrigerator overnight before serving.
Frequently Asked Questions (FAQ)
Q: Can I use regular lime juice instead of key lime juice?
A: Yes, you can. However, key limes have a more aromatic and tart flavor, so you might need a bit less regular lime juice or adjust to your taste.
Q: Why did my cheesecake crack?
A: Cracking can happen if the cheesecake bakes too quickly or cools too rapidly. Ensure your oven temperature is accurate and let it cool gradually.
Q: Do I need a water bath for this cheesecake?
A: No, this recipe is designed to be baked without a water bath, making it a simpler cheesecake recipe.
Q: How do I know when the cheesecake is done baking?
A: The edges should be set, but the center 2-3 inches should still have a slight jiggle when you gently shake the pan. It will continue to set as it cools.
Q: Can I prepare this Key Lime Cheesecake ahead of time?
A: Absolutely! This cheesecake recipe is perfect for making a day or two in advance. In fact, chilling it overnight often improves the flavor and texture.
Q: My cream cheese isn’t soft. What should I do?
A: If your cream cheese isn’t at room temperature, it won’t blend smoothly. You can unwrap it and microwave it on low power for 15-30 seconds, or until just softened.