The best, no cracks on top key lime cheesecake ever! Graham cracker crust with a creamy and smooth key lime cheesecake filling, and topped with sweetened whipped cream. Tips & tricks on how to get no cracks on the top of the cheesecake so you can get perfect, bakery cheesecake from home.
In a large bowl with an electric mixer, or in the bowl of an electric stand mixer, beat the cream cheese, sugar, cornstarch and lime zest together until smooth and creamy. Scraping down the sides of the bowl as needed. Add the key lime juice and mix until combined. Add the eggs and mix until just combined. Over mixing can cause the cheesecake to crack while baking because of all the extra air beat into the filling, so be sure to mix just until combined and creamy.
Pour the cheesecake filling over the crust and spread evenly.
When cook time is done, turn the oven off and prop the oven door open about 4 inches. Keep the cheesecake in the oven for 30 minutes. Remove and let cool completely on a cooling rack.
For ease and convenience buy a box of crushed graham cracker crumbs! This is what I do and it saves lots of time.
DO NOT use light, 1/3 fat cream cheese. Do yourself a favor and use the regular, full-fat stuff. It will taste much better.
To get the cream cheese nice and softened, place the unwrapped bars onto a microwave-safe plate and microwave for about 30-40 seconds.