Why You’ll Love Key Lime Cheesecake with Lime Curd  Recipe

The lime flavour is intense and refreshing — every bite delivers the bright citrus tang of lime.
The texture is ultra‑creamy, making it feel indulgent yet balanced.
Despite a few steps, it’s very doable for a celebration dessert and yields an impressive result.
The swirl of lime curd not only tastes great but also gives a visually striking appearance, perfect for special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Lime Curd:

zest of one large lime
¾ cup + 2 tbsp granulated sugar
¾ cup fresh lime juice (about 6 large limes)
4 large eggs, room temperature
pinch of salt
½ tsp vanilla
6 tbsp salted butter, cubed

For the Crust:

3 cups graham cracker crumbs
½ cup salted butter, melted
pinch salt
pinch sugar

For the Cheesecake Batter:

32 oz full‑fat cream cheese, softened
1½ cups granulated sugar
4 large eggs, room temperature
¾ cup full‑fat sour cream, room temperature
2 tsp vanilla extract
⅓ cup key lime juice
2 tbsp lime zest
1 cup lime curd

For the Whipped Cream:

¾ cup heavy cream
⅓ cup powdered sugar
2 tsp vanilla extract

Directions

Make the Lime Curd: In a medium saucepan combine lime zest and sugar (rub the zest into sugar with fingers), then add lime juice, eggs, and salt. Whisk and cook over medium heat for about 4‑5 minutes until it reaches about 185 °F and coats the back of a spoon. Remove from heat, strain into a bowl, whisk in the cubed butter and vanilla. Cover surface with plastic wrap and chill at least 3 hours (can do up to one week ahead).
Make the Crust: Preheat oven to 350 °F. Spray a 9‑inch springform pan. Stir graham cracker crumbs, melted butter, salt, and sugar together and press into the prepared pan (including a bit up the sides). Bake for 10 minutes and set aside.
Make the Cheesecake Filling: Ensure cream cheese, eggs, and sour cream are at room temperature. In a large bowl beat the cream cheese until creamy. Add sugar and mix. Then add eggs one at a time, followed by vanilla, sour cream, lime juice, and lime zest—mix until just incorporated.
Divide & Swirl: Remove about 2½ cups of the batter into a separate bowl and fold in the 1 cup of chilled lime curd. You may add a drop of green food colouring if you like a more vibrant look. Alternate spooning dollops of plain batter and curd‑folded batter into the crust‑lined pan, then use a butter knife to swirl them together gently.
Bake in Water Bath: Wrap the springform pan sides with foil (to protect from water) and place into a larger roasting pan (or place the foil‑wrapped pan into a 10‑inch cake pan inside a roasting pan). Bring a large pot of water to boil. Insert the cheesecake pan into the oven’s middle rack, place the roasting pan below and pour boiling water into it. Bake for ~1 hour 45 minutes to 1 hour 55 minutes. The edges should be set; centre should have a slight wobble and a knife inserted into edge comes out clean.
Cool & Chill: Immediately turn off oven, crack door open and let cheesecake sit in oven for 1 hour. Then remove, set on wire rack to cool to room temperature. Cover with foil and refrigerate at least 6 hours or overnight.
Finish & Serve: Make the whipped cream by beating heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread extra lime curd on top of the chilled cheesecake and pipe or dollop the whipped cream. Slice and serve.

Servings and timing

Servings: 12 to 16 slices
Prep time: ~40 minutes
Cook time: ~1 hour 50 minutes
Total time (including cooling and chilling): ~2 hours 30 minutes (plus chill time overnight or at least 6 hours)

Variations

Gluten‑free crust: Use gluten‑free graham crumbs or a gluten‑free biscuit alternative for the crust.
Regular limes: If key limes are unavailable, use regular limes and possibly increase the zest by a little to boost flavour.
Simplified swirl: If you’re short on time, skip the swirling: fold lime curd into all the batter (or skip the curd altogether and just add an extra 1‑3 tablespoons of key lime juice) and bake as usual.
Citrus twist: Replace lime curd with an orange or lemon curd for a different flavour profile while keeping the swirl idea.
Mini cheesecakes: Make a half batch and bake in muffin tins or mini springform pans for individual servings.

Storage/Reheating

Store leftover cheesecake in an airtight container in the refrigerator for up to 3‑4 days. It is not meant to be reheated — serve chilled. If you’d like, you can let a slice sit at room temperature for 10‑15 minutes before serving for a softer texture, but avoid leaving it out for extended periods.

FAQs

1. How long does this cheesecake need to chill before serving?

Yes — chilling is crucial. After the bake and cooling, the cheesecake should be refrigerated for at least 6 hours, ideally up to one day (overnight) before serving.

2. Do I need to use a water bath?

The water bath helps provide steam in the oven which enables even cooking and prevents cracks. Without it, the cheesecake may cook unevenly or crack on top.

3. Can I use regular butter instead of salted butter?

Yes — you can use unsalted butter. If you do, add about ⅛ teaspoon salt to the crust mixture to compensate.

4. What size springform pan should I use?

Use a 9‑inch springform pan for the full recipe. If you use a smaller pan you may get overflow or uneven baking.

5. Can I halve the recipe?

Yes — you can halve it and bake in an 8×8‑inch or 9×9‑inch square pan (lined with parchment) instead of the springform pan.

6. Why does the recipe call for room temperature ingredients?

Room temperature cream cheese, sour cream, and eggs help ensure a smooth, lump‑free batter and better texture in the final cheesecake.

7. What’s the purpose of the lime curd swirl?

The swirl adds concentrated lime flavour bursts as well as a visually striking effect in the cheesecake. You can skip it if you prefer a simpler look.

8. Can I make the lime curd ahead of time?

Yes — the curd can be made up to one week ahead and stored in the refrigerator until you’re ready to use it.

9. Why is there a slight wobble in the center when it’s done baking?

The slight wobble indicates that the centre is still just set and will finish setting as it cools and chills. Over‑baking can cause cracks or a dry texture.

10. How should I serve the cheesecake for best texture?

For best results, serve it straight from the fridge (after chill). If you like a slightly softer slice, let it sit at room temperature for 10–15 minutes before slicing.

Conclusion

This Key Lime Cheesecake with Lemon‑Curd‑style swirl is a standout dessert — it marries the bright, zesty flavours of lime with the lush, creamy texture of cheesecake. It works beautifully for special occasions, summer dinners, or anytime you want something a little elevated yet still completely achievable. With the steps above, you’ll end up with a dessert that looks impressive and tastes even better.