Citrusy, creamy perfect cheesecake coming right up! This is probably my husband’s number one favorite dessert. I make it for his birthday nearly every year. I’m more of a chocolate gal myself but even I can get on board with this delicious lime-y treat.

A couple tips for the perfect cheesecake:

  • Make sure all of your ingredients (eggs, cream cheese, sour cream, lime juice) are room temperature. This creates a perfectly smooth, lump-free texture.
  • Don’t overbeat your mixture. After adding the eggs one at a time be careful not to overmix. This will help prevent cracking.
  • Do a water bath! Trust me, it’s easy. Just wrap your spring-form pan in foil, place in a roasting pan and fill halfway up the sides of the pan with boiling water.
  • Cool the cheesecake SLOWLY. After the bake time is done, turn of the oven, crack the oven door and leave for 1 hour. Then remove cheesecake and let cool to room temperature. THEN you can put it in the fridge to chill.

I really hope you guys give this one a try and love it as much as we do!

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Key Lime Cheesecake

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  • Author: Erica
  • Prep Time: 20 minutes
  • Cook Time: 55-70 minutes + chill time
  • Total Time: 90 minutes + chill time
  • Yield: 16 1x


Perfectly creamy, citrusy, light but indulgent key lime cheesecake. Sure to be a fave of all fruity dessert lovers!




  • 10 sheets graham crackers
  • 1/4 cup sugar
  • 8 tablespoons butter, melted


  • 4 blocks cream cheese, room temp
  • 1 1/4 cups sugar
  • 1/2 cup + 2 tablespoons key lime juice*
  • 1 tablespoon key lime or lime zest
  • 1/3 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature

Whipped Cream

  • 1 cup heavy cream
  • 1 teaspoon lime zest
  • 3 tablespoons powdered sugar


Preheat oven to 350. Adjust rack to the center of the oven.

Crust: Pulse graham crackers into a fine crumb in a food processor. Add the butter and sugar and process until the crumbs are moist with a sandy texture. Press crumbs into a 10 inch springform pan, slightly pressing up the sides. You can use your fingers or the bottom of a drinking glass or jar. No need to grease the pan. Bake for 8 minutes.

Filling: Using a handheld or stand mixer fitted with paddle attachment beat the cream cheese and sugar on high speed until light and fluffy, about 2-3 minutes. Add the lime juice, zest, vanilla extract and sour cream and beat until smooth. With mixer on medium speed, add eggs one at a time, fully incorporating after each addition. After final egg is mixed in, stop mixing. You do not want to overbeat the batter.

Pour the filling into the crust. Wrap outside of pan with foil. Place in a roasting pan. Pour boiling water into roasting pan until it reaches about halfway up the sides of the springform pan. Bake for 55-70 minutes until the cheesecake has just the slightest wobble. Turn oven off, crack the oven door and leave cheesecake in the oven for 1 hour. Remove and let cool completely to room temperature. Move to the fridge to chill for 4 hours to overnight.

Make the whipped cream: Using the whisk attachment, beat heavy cream until stiff peaks form. Add the lime zest and powdered sugar and beat again. Adjust with additional zest or sugar, to taste.

Assemble: when cheesecake has cooled completely, pipe on whipped cream and add fresh berries, if desired. Use a knife to loosen around the edges. Slice and serve. Yum.


*I recommend fresh key limes if you can find them! If not, most grocery stores carry bottled key lime juice. You can use regular lime zest if you don’t have key limes.

This recipe is very slightly adapted from