Why You’ll Love This Recipe

Balanced Flavor: The tangy zest of key limes complements the sweet, creamy cheesecake, creating a harmonious taste experience.
Make-Ahead Friendly: Prepare this cheesecake in advance; it stays fresh for days, making it ideal for gatherings.
Stabilized Whipped Cream: Thanks to a special technique, the whipped cream maintains its form, ensuring a beautiful presentation even when made ahead.
No Cracks: With detailed instructions, achieve a smooth, crack-free cheesecake every time.
Versatile Ingredients: Use fresh key limes or a combination of regular lime and lemon juice, depending on availability.

Ingredients

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

For the Crust

Graham crackers
Unsalted butter
Granulated sugar

For the Cheesecake Filling

Cream cheese
Granulated sugar
Sour cream
Eggs
Key lime juice
Lime zest
Vanilla extract

For the Stabilized Whipped Cream

Heavy cream
Powdered sugar
Unflavored gelatin
Cold water

Directions

Prepare the Crust: Crush graham crackers into fine crumbs. Mix with melted butter and sugar until well combined. Press the mixture firmly into the bottom of a springform pan to form an even layer. Bake briefly to set the crust.
Make the Filling: Beat softened cream cheese until smooth. Gradually add sugar, mixing until creamy. Incorporate sour cream, key lime juice, lime zest, and vanilla extract. Add eggs one at a time, mixing gently to avoid overbeating.
Assemble and Bake: Pour the filling over the cooled crust. Place the springform pan into a larger roasting pan and add hot water to the roasting pan to create a water bath. This helps prevent cracks. Bake until the edges are set and the center jiggles slightly.
Cool the Cheesecake: Turn off the oven, crack the door open, and let the cheesecake sit inside for an hour. This gradual cooling prevents cracks. Remove from the oven and let it reach room temperature before refrigerating for several hours or overnight.
Prepare Stabilized Whipped Cream: Dissolve unflavored gelatin in cold water and let it sit. Heat the mixture until the gelatin dissolves completely. Allow it to cool slightly. Whip the heavy cream and powdered sugar until soft peaks form. Gradually add the gelatin mixture while continuing to whip until stiff peaks form.
Decorate: Once the cheesecake is fully chilled, pipe or spread the stabilized whipped cream on top. Garnish with lime slices or zest if desired.

Servings and Timing

Servings: 12 slices
Prep Time: 30 minutes
Cook Time: 1 hour
Cooling Time: 1 hour in the oven, then several hours or overnight in the refrigerator

Variations

Crust Options: Substitute graham crackers with digestive biscuits or vanilla wafers for a different flavor profile.
Citrus Twist: Replace key lime juice with lemon or orange juice for a new citrus experience.
Topping Ideas: Add a layer of fruit compote, such as raspberry or blueberry, between the cheesecake and whipped cream for added flavor and color.

Storage/Reheating

Refrigeration: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Freezing: For longer storage, freeze the cheesecake (without whipped cream) for up to 2 months. Thaw overnight in the refrigerator before adding fresh whipped cream and serving.

FAQs

What is the difference between key limes and regular limes?

Key limes are smaller, have a more intense aroma, and are slightly more tart compared to regular (Persian) limes.

Can I use bottled key lime juice?

Freshly squeezed juice is preferred for optimal flavor, but bottled key lime juice can be used in a pinch.

Why did my cheesecake crack?

Cracks can result from overbaking, rapid temperature changes, or overmixing the batter. Using a water bath and gradual cooling helps prevent this.

How do I know when my cheesecake is done?

The cheesecake is done when the edges are set, and the center jiggles slightly when gently shaken.

Can I make this cheesecake without a springform pan?

A springform pan is recommended for easy removal, but a regular cake pan can be used if the cheesecake is served directly from the pan.

What can I use instead of graham crackers for the crust?

Digestive biscuits, vanilla wafers, or gingersnaps make excellent alternatives.

How can I make the whipped cream without gelatin?

For a non-gelatin option, whip heavy cream with powdered sugar and a small amount of cornstarch to help stabilize it.

Can I add food coloring to enhance the green color?

Yes, a few drops of green food coloring can be added to the filling for a more vibrant appearance.

Is it necessary to use a water bath?

While not mandatory, a water bath helps ensure even baking and minimizes the risk of cracks.

Can I top the cheesecake with something other than whipped cream?

Absolutely! Consider topping with fresh fruit, fruit preserves, or a dusting of powdered sugar.

Conclusion

This Key Lime Cheesecake offers a delightful balance of tart and sweet flavors, making it a standout dessert for any occasion. With its creamy texture, zesty notes, and make-ahead convenience, it’s sure to become a favorite in your recipe collection.

Key Lime Cheesecake

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This Key Lime Cheesecake from Carlsbad Cravings combines the bright, tangy flavor of key limes with a smooth, creamy cheesecake, all nestled on a buttery graham cracker crust and crowned with silky stabilized whipped cream. It’s an easy-to-make, make-ahead-friendly dessert that’s perfect for any spring or summer gathering.

Author: Emily
Prep Time: 30 minutes
Cook Time: 2 hours 20 minutes
Total Time: hours 50 minutes
Yield: 12-14 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the crust:
- Preheat the oven to 350°F (175°C).
- In a food processor, pulse the graham crackers into fine crumbs.
- Mix the crumbs with melted butter and sugar until evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then let it cool completely.
Prepare the cheesecake filling:
- Reduce the oven temperature to 325°F (163°C).
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add sugar and cornstarch, beating until well combined.
- Add eggs and egg yolk one at a time, beating after each addition.
- Mix in sour cream, key lime juice, lime zest, and vanilla extract until smooth.
- Pour the filling over the cooled crust.
Bake the cheesecake:
- Place the springform pan in a large roasting pan.
- Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath.
- Bake for 75-90 minutes, or until the center is set and the top is slightly golden.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Remove from the oven, run a knife around the edge to loosen, and let it cool completely at room temperature.
- Cover and refrigerate for at least 8 hours or overnight.
Prepare the stabilized whipped cream:
- In a small bowl, combine unflavored gelatin and water; let it sit for a few minutes to bloom.
- Microwave the gelatin mixture for about 10 seconds until melted.
- In a chilled mixing bowl, beat cold heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- With the mixer running, slowly pour in the melted gelatin mixture and continue beating until stiff peaks form.
Assemble the cheesecake:
- Remove the cheesecake from the springform pan and place it on a serving platter.
- Pipe or spread the stabilized whipped cream on top.
- Garnish with additional lime zest or slices if desired.
- Slice and serve.

Notes

If key limes are unavailable, you can substitute with 6 tablespoons of regular lime juice and 2 tablespoons of lemon juice.
The stabilized whipped cream allows you to prepare the cheesecake entirely in advance without worrying about the whipped cream deflating.
For a gluten-free crust, substitute with gluten-free graham crackers.