Key Lime Cheesecake

This thick and creamy key lime cheesecake is the perfect combination of sweet and tart!

Key Lime Cheesecake

Ingredients
Crust:
2 c. graham cracker crumbs (about 15 sheets)
2 tbsp. granulated sugar
Pinch salt
5 tbsp. butter, melted

Filling:
  1. 2 lbs. or (4) 8 oz. blocks plain cream cheese, room temperature
  2. ¼ tsp. salt
  3. 1 tbsp. vanilla extract
  4. 1½ tbsp. lime zest
  5. 1½ c. granulated sugar
  6. 4 eggs, room temperature
  7. ⅓ c. + 1 tbsp. key lime juice*
  8. ⅔ c. sour cream, room temperature
  9. ⅔ c. heavy whipping cream, room temperature

Whipped cream topping:
  1. 1 c. heavy whipping cream, chilled
  2. ¼ c. powdered sugar
  3. 1 tsp. vanilla extract

Garnishes:
  1. Graham cracker crumbs
  2. Lime zest
  3. Lime slices

Directions
  • Cover the bottom and sides of a 9-inch springform pan with extra large aluminum foil so that no water can leak in (it's worth a trip to the store to buy the 18" wide foil). Wrap it with two layer for extra security. Crimp the top of the foil around the top edge of the springform pan. You can also place the unwrapped springform pan in a slightly larger cake pan (10") that has 2" sides (I ran out of big foil but had a nice cake pan that it just barely fit into. I didn't have to worry at all about the foil keeping water out).
  • Preheat oven to 350 degrees, placing the top rack in lower third of oven. In a large mixing bowl, mix together the finely ground graham cracker crumbs with the sugar and salt. Pour the melted butter over top and mix until the crumbs become coated.
  • Pour into the prepared springform pan and gently smooth out (I like to use a metal measuring cup for this). Carefully work the crumbs up the sides so that they are 1½" tall and approximately ¼" thick. You should have a nice layer on the bottom and the sides should go about halfway up your pan. Place into the oven and bake for 8-10 minutes or until lightly golden brown. Turn oven down to 325 degrees.
  • Beat the cream cheese, salt, vanilla and lime zest in the bowl of a stand mixer for approximately 4 minutes or until smooth and creamy. With mixing speed on low, gradually add the sugar, then turn back up to high and beat for an additional minute. With mixing speed on low, add the eggs one at a time, mixing until incorporated. Add the lime juice, sour cream, then the heavy cream, beat on high for 1 minute.