This Traditional Key Lime Cheesecake is rich, silky smooth, and bursting with bright citrus flavor. A buttery graham cracker crust supports a luxuriously creamy filling made with full-fat cream cheese, sour cream, fresh key lime juice, and fragrant key lime zest, creating the perfect balance of sweetness and tang. Finished with a glossy key lime glaze, delicate whipped cream rosettes, and a scattering of fresh lime zest, this elegant dessert is equally at home at summer gatherings, holiday celebrations, or any occasion worthy of a memorable finale.

Yield: 12 servings

Ingredients

Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 1/4 teaspoon fine sea salt

Key Lime Cheesecake Filling

• 24 ounces full-fat cream cheese, softened
• 1 cup full-fat sour cream
• 1 cup granulated sugar
• 1/3 cup fresh key lime juice
• 2 tablespoons finely grated key lime zest
• 1 teaspoon pure vanilla extract
• 3 large eggs
• 1 large egg yolk
• pinch fine sea salt
• 1 tablespoon Grand Marnier or Cointreau (optional)

Key Lime Glaze

• 1/4 cup fresh key lime juice
• 1/3 cup granulated sugar
• 2 teaspoons cornstarch
• 2 teaspoons water
• 1 small drop natural green food coloring (optional)

Whipped Cream

• 1 cup heavy whipping cream
• 2 tablespoons sour cream
• 2 tablespoons powdered sugar
• 1 teaspoon pure vanilla extract

Garnish

2. Make the Crust: Combine the graham cracker crumbs, granulated sugar, melted butter, and sea salt until evenly moistened. Press the mixture firmly over the bottom and about 1 inch up the sides of the prepared pan.

• fresh key lime zest
• 12 thin key lime wheels

Preparation

1. Prepare the Pan: Preheat the oven to 325°F. Lightly butter a 9-inch springform pan and line the bottom with parchment paper.

3. Bake the Crust: Bake for 10 minutes. Remove from the oven and cool completely.

4. Prepare the Filling: Beat the softened cream cheese until completely smooth. Add the granulated sugar and beat until fully incorporated. Mix in the sour cream, key lime juice, key lime zest, vanilla extract, optional Grand Marnier or Cointreau, and sea salt until smooth.

5. Add the Eggs: Add the eggs and egg yolk one at a time, mixing on low speed just until incorporated after each addition. Avoid overmixing.

6. Fill the Pan: Pour the filling into the cooled crust and smooth the surface.

7. Bake the Cheesecake: Place the springform pan inside a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 60 to 70 minutes, or until the edges are set and the center jiggles slightly as one piece.

8. Cool Gradually: Turn off the oven, crack the oven door open, and allow the cheesecake to cool in the oven for 1 hour. Remove from the water bath, cool completely on a wire rack, then refrigerate for at least 8 hours or overnight.

9. Prepare the Glaze: Combine the key lime juice and granulated sugar in a small saucepan over medium heat. Stir until the sugar dissolves. Whisk together the cornstarch and water, then whisk into the glaze. Simmer for 1 to 2 minutes, or until lightly thickened. Stir in the food coloring, if using, and cool completely.

10. Prepare the Whipped Cream: Beat the heavy cream, sour cream, powdered sugar, and vanilla extract until medium-stiff peaks form.

11. Finish the Cheesecake: Spoon or drizzle the cooled glaze over the cheesecake. Pipe whipped cream rosettes around the edge, sprinkle generously with fresh key lime zest, and garnish each slice with a thin key lime wheel.

Cook’s Notes

• Full-fat cream cheese produces the smoothest, richest texture.
• A water bath promotes even baking and greatly reduces the chance of cracks.
• Freshly squeezed key lime juice and freshly grated zest provide the brightest citrus flavor. If key limes are unavailable, Persian limes may be substituted.
• Avoid overmixing after adding the eggs to minimize air bubbles.
• Refrigerating the cheesecake overnight produces the best flavor and texture.
• Store covered in the refrigerator for up to 5 days.
• Freeze individual slices for up to 2 months. Thaw overnight in the refrigerator before serving.

Serving Suggestions

• Serve well chilled with a generous drizzle of key lime glaze and a whipped cream rosette.
• Garnish with additional fresh key lime zest.
• Pair with fresh raspberries, blueberries, strawberries, or sliced mango.
• Sprinkle lightly with toasted coconut for a tropical variation.
• Serve after seafood dinners, grilled chicken, or summer cookouts.
• Present each slice on a chilled dessert plate with a fresh lime wheel for an elegant presentation.

Beverage Suggestions

• Freshly brewed coffee
• Earl Grey tea
• Sparkling water with fresh lime
• Sparkling lemonade
• Sauvignon Blanc
• Moscato d’Asti
• Brut Champagne

Recipe Variation

For a tropical variation, substitute one-half cup of the sour cream with cream of coconut and garnish with toasted coconut and diced fresh mango.