This is a delightful twist on our grandma’s classic cheesecake recipe, combining the creamy texture of cheesecake with the tangy flavor of key lime. The base is a graham cracker crust topped with a smooth key lime cheesecake layer and finished with a layer of key lime curd.
Tips for the Best Key Lime Cheesecake
- Room Temperature Ingredients: Make sure all ingredients, especially the cream cheese, are at room temperature for a smooth and creamy filling.
- Water Bath: Use a water bath while baking to ensure gentle and even heat distribution, which helps prevent cracks.
- Cool Slowly: Let the cheesecake cool gradually in the turned-off oven to minimize surface cracks.
- Chill Time: Chill the cheesecake thoroughly in the refrigerator for at least 4 hours or overnight for the best texture and flavor.
Key Lime Cheesecake
Ingredients
**Crust:**
- – 1 1/2 sticks melted butter
- – 2 1/2 cups graham cracker crumbs about 15 sheets, slightly less than 2 packages
- – 1/4 cup sugar
- – 1/2 teaspoon salt
**Filling:**
- – 40 oz room temperature cream cheese 5x 8 oz packages
- – 1/4 cup heavy cream
- – 2 teaspoons vanilla extract
- – 2 cups sugar
- – 2 teaspoons lime zest
- – 3 tablespoons flour
- – 1 tablespoon cornstarch
- – 1/2 cup lime juice
- – 1/2 teaspoon salt
- – 5 eggs + 2 egg yolks
**Topping:**
- – 1/4 cup lime juice + 1 tablespoon lemon juice
- – 2 large eggs
- – 3/8 cup sugar
- – 1 pinch salt
- – 1/2 cup unsalted butter
- – 2 teaspoons lime zest
Instructions
**Crust:**
- Preheat the oven to 350°F.
- In a food processor or with a zip-top bag and rolling pin, crush the graham crackers into fine crumbs.
- Measure out 2 1/2 cups of crumbs. Mix with melted butter, sugar, and salt until well combined.
- Press the mixture into the bottom of a springform pan to form a compact layer.
- Place the pan on a cookie sheet and bake for 15 minutes or until slightly golden. Set aside to cool.
**Filling:**
- Preheat the oven to 325°F.
- Butter the sides of the springform pan.
- Beat the room temperature cream cheese for about 30 seconds until smooth. Add the remaining filling ingredients and mix until just combined, about 1 minute.
- Wrap the outside of the springform pan with tin foil (double wrap to be safe) and butter the sides above the crust. Set aside.
- Place a roasting pan in the oven’s middle rack and bring a medium pot of water to a boil.
**Baking:**
- Pour the filling mixture into the prepared springform pan.
- Place the cheesecake in the center of the roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake at 325°F for about 1 hour, until the center has a slight jiggle but the edges are set.
- Turn off the oven, prop the door open with a wooden spoon, and let the cheesecake cool in the oven for 2 hours.
- After cooling, refrigerate for at least 4 hours or overnight.
**Topping:**
- In a saucepan, pour about 2 inches of water and bring it to a simmer. Place a bowl on top without touching the water.
- In the bowl, combine lime juice, lemon juice, eggs, yolks, sugar, and salt. Whisk continuously over the simmering water for 10-12 minutes or until thick (180°F on a thermometer).
- Remove from heat and cool to 140°F, stirring occasionally.
- Whisk in butter, one tablespoon at a time, until melted and smooth. Stir in the lime zest.
- Pour the slightly warm curd over the cooled cheesecake. Refrigerate for at least 2 hours or overnight until set.