Key Lime Cheesecake with a homemade graham cracker crust, a smooth and creamy key lime cheesecake filling, and topped with sweetened whipped cream. Tips & tricks for making the perfect cheesecake with no cracks on top, and better than the bakery results right in your own home.
Keyword cheesecake recipe, key lime cheesecake, tips and tricks for perfect cheesecake
Prep Time 25minutes
Cook Time 1hour15minutes
Overnight Refrigeration/Cool Down 12hours
Total Time 13hours40minutes
Author Jessica - Together as Family
Graham Cracker Crust
1½cupsgraham cracker crumbs
Key Lime Cheesecake
3bars(8 oz each) cream cheesesoftened
zest of 1 lime
½cupkey lime juice
Sweetened Whipped Cream
1cupheavy whipping cream
lime zest or slices for garnishoptional
Preheat the oven to 300°. Position the oven racks so one is just above the middle position and the other is just below the middle position. Lightly spray a 9-inch springform pan with cooking spray.
In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter. Mix until the graham cracker crumbs are evenly coated. Press the mixture into the bottom and up the sides (about 1-inch up) of the prepared springform pan.
Bake the crust for 15 minutes. Remove from the oven and let cool completely while you prepare the filling.
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 into the crust and spread evenly.
Place a metal or glass 9X13-inch pan (or similar-sized pan) on the bottom rack of the oven and pour in 3 cups of boiling water. Immediately place the cheesecake on the upper rack and bake for 55-65 minutes until the cheesecake is set around the edges. A slight jiggle in the center of the cheesecake is fine.
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.
Cover the springform pan with plastic wrap and let it refrigerate overnight.
When ready to serve, beat the heavy whipping cream and powdered sugar until stiff peeaks form. This will take about 3-5 minutes.Either spread the whipped cream evenly over the cheesecake, pipe it around the edges, or just dollop a spoonful on each individual piece. If wanted, garnish with lime slices or lime zest.
Graham Cracker Crumbs : You can buy these at the store and they can be found in the baking aisle. You can also crush your own graham cracker crumbs using the whole sheets of graham crackers. Make sure they are really finely ground/crushed if doing it yourself. Cream Cheese : Use the real, full-fat cream cheese in this recipe. I also think the name brand (Philadelphia) makes the best cheesecake so I always suggest using the name brand cheesecake. Softened Cream Cheese : You want to make sure it's well softened to avoid lumps in the cheesecake mixture. I put the bars in the microwave and cook for about 45 seconds (maybe longer) until the cream cheese is softened. You don't want it hot and melted, just softened. You can also let the cream cheese sit out at room temperature to soften it. This recipe has been republished in June 2021 with new pictures and updated/more helpful text and information. The recipe has not changed.