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The Ultimate New York-Style Cheesecake Recipe

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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.

Ingredients

For the crust:

  • 14 whole graham cracker sheets (or scant 2 cups crumbs)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar

For the cheesecake filling:

  • 32 ounces full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 1 tablespoon cornstarch
  • 4 large eggs plus 1 large egg yolk, at room temperature
  • 1 cup sour cream, at room temperature
  • 2/3 cup key lime juice (fresh or bottled)
  • 1 teaspoon key lime zest
  • 1 teaspoon vanilla extract

For the stabilized whipped cream:

  • 1 teaspoon unflavored gelatin
  • 1 1/2 tablespoons water
  • 1 cup cold heavy cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

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.

Find it online: https://yumfamilyrecipes.com/the-ultimate-new-york-style-cheesecake-recipe/