Key Lime Cheesecake with a Smooth Citrus Filling

Fresh lime aroma, a crisp golden graham crust and a cool, velvety filling give this key lime cheesecake its sharp, creamy contrast. The juice supplies a clear citrus tang without turning the dessert sour, while fresh zest carries the floral lime flavor that survives baking. A restrained whipped cream finish softens the acidity and makes each chilled slice feel complete rather than heavy.

I mix the filling on low speed because cheesecake needs smoothness, not extra air. Room-temperature cream cheese is essential here: it blends evenly before the eggs and acidic juice enter the bowl. I bake the cheesecake in a water bath until the perimeter is set and the center wobbles as one cohesive section, then cool it gradually and chill it for at least 8 hours. Those visible cues are far more useful than waiting for a completely firm center, which usually means the filling has gone too far.

Why This Key Lime Cheesecake Recipe Turns Out So Good

• Fresh key lime juice provides measurable acidity and citrus flavor, while finely grated zest adds aromatic oils without increasing the filling’s liquid content.
• Full-fat brick cream cheese creates a dense but creamy structure. Low-speed mixing keeps excess air out, reducing dramatic rising and sinking during cooling.
• Cornstarch gives the egg-set filling a small amount of additional support, helping the chilled cheesecake hold clean slices without becoming cakey.
• A hot-water bath moderates the heat around the springform pan so the edges bake more gently while the center catches up.
• Gradual oven cooling followed by a full 8-hour refrigerator chill allows the filling to finish setting before slicing.

Ingredient Notes for Key Lime Cheesecake with a Smooth Citrus Filling

• Graham cracker crumbs: Finely ground crumbs pack into an even crust with fewer weak spots. Press them firmly but not so aggressively that the baked base becomes hard.
• Unsalted butter: Melted butter coats the crumbs and firms when chilled. Unsalted butter lets the measured salt control the seasoning.
• Brick cream cheese: Use full-fat cream cheese sold in blocks, not whipped spread from a tub. Bring it fully to room temperature so it becomes smooth before the eggs and acidic juice are added.
• Granulated sugar: Sugar sweetens the sharp lime filling and also delays egg coagulation, helping the cheesecake remain creamy as it bakes.
• Cornstarch: This small quantity binds free moisture and reinforces the filling. Whisking it into the sugar first prevents starch lumps.
• Key lime juice and zest: Use freshly squeezed juice and finely grate only the colored outer peel. Avoid the bitter white pith, strain out seeds and measure the juice rather than relying on a lime count.
• Eggs and egg yolk: Whole eggs establish the filling’s structure, while the extra yolk contributes fat and richness. Room-temperature eggs incorporate with less mixing.
• Sour cream: Full-fat sour cream loosens the cream cheese and adds gentle acidity. Room-temperature sour cream blends more readily into the base.
• Heavy cream: Cold cream whips into a soft topping that balances the lime. Keep it refrigerated until the cheesecake is ready to decorate.

Expert Baking Tips

• Bring the cream cheese, sour cream, eggs, yolk and lime juice to room temperature before mixing. A cold cream cheese core stays lumpy, and extended beating to remove those lumps introduces unnecessary air.
• Scrape the mixer bowl repeatedly, especially where the base meets the sides. Dense cream cheese can hide there even when the visible filling looks smooth.
• Add the key lime juice only after the cream cheese, sugar, sour cream and eggs are incorporated. Gradual addition disperses the acidic liquid evenly and limits localized curdling.
• Judge doneness by movement rather than surface color. The center should wobble like set custard as one section; a loose wave or visibly wet center needs more baking.
• For polished slices, chill the cheesecake completely and use a long sharp knife dipped in hot water. Dry the blade before each cut so water does not streak the filling.

Ingredients for Key Lime Cheesecake

• 200 g graham cracker crumbs (about 2 cups, finely ground)
• 28 g granulated sugar (2 tablespoons, for the crust)
• 2 g fine sea salt (divided between crust and filling)
• 85 g unsalted butter (6 tablespoons, melted and slightly cooled)
• 904 g full-fat brick cream cheese (four 8-ounce blocks, softened to room temperature)
• 200 g granulated sugar (1 cup, for the filling)
• 15 g cornstarch (2 tablespoons)
• 240 g full-fat sour cream (1 cup, at room temperature)
• 10 g finely grated key lime zest (about 2 tablespoons, divided)
• 120 ml fresh key lime juice (1/2 cup, strained and at room temperature)
• 5 ml pure vanilla extract (1 teaspoon)
• 3 large eggs (at room temperature)
• 1 large egg yolk (at room temperature)
• 180 ml heavy whipping cream (3/4 cup, cold)
• 18 g confectioners’ sugar (2 tablespoons, sifted)
• 1 key lime key lime for garnish (thinly sliced and patted dry)

How to Make Key Lime Cheesecake

• STEP 1). Prepare the pan and press the crust Heat the oven to 350°F with a rack in the lower-middle position. Lightly grease a 9-inch springform pan and line its base with parchment. Stir the graham crumbs, 28 grams granulated sugar and 1 gram salt in a medium bowl, then mix in the melted butter until every crumb looks evenly moistened. Press the mixture firmly across the base and about 1 inch up the sides, using a flat-bottomed measuring cup to create an even, compact layer.
• STEP 2). Bake and cool the graham crust Set the springform pan on a rimmed baking sheet and bake the crust for 10 minutes, until it smells toasted and the edges are lightly golden. Transfer the pan to a wire rack and cool for at least 15 minutes while reducing the oven to 325°F. Once the pan is comfortable to handle, place it inside a 10-inch cake pan, or wrap its exterior securely with two wide layers of heavy-duty foil to protect the crust from the water bath.
• STEP 3). Mix the smooth cream cheese base Place the room-temperature cream cheese in the bowl of a stand mixer fitted with the paddle. Beat on low speed for 60 to 90 seconds, stopping twice to scrape the bowl and paddle, until smooth with no firm lumps. Whisk 200 grams granulated sugar, cornstarch and the remaining 1 gram salt together, then add them gradually. Mix on low just until incorporated. Blend in the sour cream, vanilla and 8 grams lime zest until the mixture is uniformly smooth, not fluffy.
• STEP 4). Incorporate the eggs and key lime juice Add the eggs one at a time on low speed, mixing only until each yellow streak nearly disappears before adding the next. Mix in the yolk the same way. With the mixer still on low, pour in the strained key lime juice gradually and stop as soon as the filling is evenly blended. Scrape the bowl from bottom to top with a flexible spatula to catch dense cream cheese. The finished filling should flow thickly from the spatula without looking foamy.
• STEP 5). Bake the cheesecake in a water bath Pour the filling over the cooled crust and smooth the surface with an offset spatula. Set the protected springform pan in a large roasting pan. Place it on the oven rack, then carefully pour in enough hot water to reach about halfway up the cheesecake pan. Bake at 325°F for 65 to 70 minutes. The outer 2 to 3 inches should look set and slightly puffed, while the center 3 inches should wobble together when the pan is nudged, without a liquid ripple.
• STEP 6). Cool the cheesecake gradually Turn off the oven, prop the door open about 2 inches with a wooden spoon and leave the cheesecake inside for 60 minutes. Remove the roasting pan carefully, lift out the springform pan and discard the hot water once safe to handle. Remove the foil or outer cake pan, then set the cheesecake on a wire rack for about 2 hours, until it reaches room temperature. Run a thin knife around the edge only if the filling is clinging tightly to the pan.
• STEP 7). Chill, decorate and cut clean slices Cover the pan without touching the surface and refrigerate the cheesecake for at least 8 hours, preferably overnight. Before serving, whip the cold cream and confectioners’ sugar in a chilled bowl to medium peaks that hold their shape without looking grainy. Spread or pipe the cream around the top, then finish with the reserved 2 grams lime zest and patted-dry lime slices. Release the springform collar and cut with a hot, dry knife, wiping and reheating it between slices.

Storage and Freezing

• Refrigerating: Store the cheesecake covered in the refrigerator for up to 4 days. Keep cut edges covered to prevent drying and refrigerate leftovers within 2 hours of serving.
• Freezing: Freeze undecorated individual slices on a parchment-lined tray until firm, then wrap them tightly and place them in an airtight container for up to 1 month.
• Thawing: Unwrap frozen slices and thaw them covered in the refrigerator overnight. Add whipped cream and garnish only after thawing.
• Serving: For a firm, clean slice, serve directly from the refrigerator. For a slightly softer texture, let each plated slice stand at room temperature for 10 to 15 minutes.

Frequently Asked Questions

More Ridiculously Delicious Cheesecakes

• Blueberry Cheesecake with a Creamy Filling
• Creamy Vanilla Cheesecake with a Buttery Cookie Crust
• Basque Burnt Cheesecake with a Creamy Center
• Classic New York Cheesecake with a Dense, Creamy Filling
• Chocolate No-Bake Cheesecake Bars with a Creamy Filling
• Cherry Cheesecake with a Creamy Filling
• Mango Cheesecake with a Smooth, Creamy Filling
• Caramel Apple Cheesecake with Creamy Filling

Key Lime Cheesecake with a Smooth Citrus Filling

A baked key lime cheesecake with a buttery graham cracker crust, smooth cream cheese filling, fresh key lime juice and a lightly sweetened whipped cream finish.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr 20 minutes mins

Cooling 11 hours hrs

Total Time 12 hours hrs 55 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 580

Ingredients Equipment Method Notes

Ingredients

  

• 200 g graham cracker crumbs about 2 cups, finely ground
• 28 g granulated sugar 2 tablespoons, for the crust
• 2 g fine sea salt divided between crust and filling
• 85 g unsalted butter 6 tablespoons, melted and slightly cooled
• 904 g full-fat brick cream cheese four 8-ounce blocks, softened to room temperature
• 200 g granulated sugar 1 cup, for the filling
• 15 g cornstarch 2 tablespoons
• 240 g full-fat sour cream 1 cup, at room temperature
• 10 g finely grated key lime zest about 2 tablespoons, divided
• 120 ml fresh key lime juice 1/2 cup, strained and at room temperature
• 5 ml pure vanilla extract 1 teaspoon
• 3 large eggs at room temperature
• 1 large egg yolk at room temperature
• 180 ml heavy whipping cream 3/4 cup, cold
• 18 g confectioners’ sugar 2 tablespoons, sifted
• 1 key lime key lime for garnish thinly sliced and patted dry

Equipment

• 9-inch round springform pan with 3-inch sides
• 10-inch round cake pan or heavy-duty aluminum foil for protecting the springform pan
• Large roasting pan for the water bath
• Stand mixer with paddle attachment or electric hand mixer
• Food processor or sturdy bag and rolling pin for making crumbs
• Large and medium mixing bowls
• Fine rasp grater
• Citrus juicer and fine-mesh strainer
• Flexible silicone spatula
• Instant-read thermometer for checking water temperature, not cheesecake doneness
• Wire cooling rack
• Offset spatula
• Sharp chef’s knife

Method

 

1. Heat the oven to 350°F with a rack in the lower-middle position. Lightly grease a 9-inch springform pan and line its base with parchment. Stir the graham crumbs, 28 grams granulated sugar and 1 gram salt in a medium bowl, then mix in the melted butter until every crumb looks evenly moistened. Press the mixture firmly across the base and about 1 inch up the sides, using a flat-bottomed measuring cup to create an even, compact layer.
2. Set the springform pan on a rimmed baking sheet and bake the crust for 10 minutes, until it smells toasted and the edges are lightly golden. Transfer the pan to a wire rack and cool for at least 15 minutes while reducing the oven to 325°F. Once the pan is comfortable to handle, place it inside a 10-inch cake pan, or wrap its exterior securely with two wide layers of heavy-duty foil to protect the crust from the water bath.
3. Place the room-temperature cream cheese in the bowl of a stand mixer fitted with the paddle. Beat on low speed for 60 to 90 seconds, stopping twice to scrape the bowl and paddle, until smooth with no firm lumps. Whisk 200 grams granulated sugar, cornstarch and the remaining 1 gram salt together, then add them gradually. Mix on low just until incorporated. Blend in the sour cream, vanilla and 8 grams lime zest until the mixture is uniformly smooth, not fluffy.
4. Add the eggs one at a time on low speed, mixing only until each yellow streak nearly disappears before adding the next. Mix in the yolk the same way. With the mixer still on low, pour in the strained key lime juice gradually and stop as soon as the filling is evenly blended. Scrape the bowl from bottom to top with a flexible spatula to catch dense cream cheese. The finished filling should flow thickly from the spatula without looking foamy.
5. Pour the filling over the cooled crust and smooth the surface with an offset spatula. Set the protected springform pan in a large roasting pan. Place it on the oven rack, then carefully pour in enough hot water to reach about halfway up the cheesecake pan. Bake at 325°F for 65 to 70 minutes. The outer 2 to 3 inches should look set and slightly puffed, while the center 3 inches should wobble together when the pan is nudged, without a liquid ripple.
6. Turn off the oven, prop the door open about 2 inches with a wooden spoon and leave the cheesecake inside for 60 minutes. Remove the roasting pan carefully, lift out the springform pan and discard the hot water once safe to handle. Remove the foil or outer cake pan, then set the cheesecake on a wire rack for about 2 hours, until it reaches room temperature. Run a thin knife around the edge only if the filling is clinging tightly to the pan.
7. Cover the pan without touching the surface and refrigerate the cheesecake for at least 8 hours, preferably overnight. Before serving, whip the cold cream and confectioners’ sugar in a chilled bowl to medium peaks that hold their shape without looking grainy. Spread or pipe the cream around the top, then finish with the reserved 2 grams lime zest and patted-dry lime slices. Release the springform collar and cut with a hot, dry knife, wiping and reheating it between slices.

Notes

• Bring the cream cheese, sour cream, eggs, yolk and lime juice to room temperature before mixing. A cold cream cheese core stays lumpy, and extended beating to remove those lumps introduces unnecessary air.
• Scrape the mixer bowl repeatedly, especially where the base meets the sides. Dense cream cheese can hide there even when the visible filling looks smooth.
• Add the key lime juice only after the cream cheese, sugar, sour cream and eggs are incorporated. Gradual addition disperses the acidic liquid evenly and limits localized curdling.
• Judge doneness by movement rather than surface color. The center should wobble like set custard as one section; a loose wave or visibly wet center needs more baking.
• For polished slices, chill the cheesecake completely and use a long sharp knife dipped in hot water. Dry the blade before each cut so water does not streak the filling.