Key Lime Cheesecake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">750g full-fat cream cheese, room temperature</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">2 large egg yolks, room temperature</li><li class="ingredients-single-item">180ml fresh key lime juice (about 20-25 key limes or 8 regular limes)</li><li class="ingredients-single-item">2 tbsp key lime zest (or regular lime zest)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">60ml heavy cream</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">250ml heavy cream</li><li class="ingredients-single-item">40g icing sugar</li><li class="ingredients-single-item">1 tbsp key lime zest (or regular lime zest)</li><li class="ingredients-single-item">Lime slices for garnish</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Microplane or zester</li><li class="equipment-single-item">Large roasting pan (for water bath)</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Aluminum foil</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C (325°F). Begin by wrapping the outside of your springform pan with a double layer of heavy-duty aluminum foil, ensuring it comes at least halfway up the sides. This critical step prevents water from seeping into your cheesecake during the water bath baking process.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the crust, pulse graham crackers in a food processor until finely ground. In a medium bowl, combine the crumbs with melted butter, sugar, and salt, mixing until the texture resembles wet sand. Press this mixture firmly and evenly into the bottom and about 2.5cm up the sides of your prepared springform pan. Use the bottom of a measuring cup to compact the crust—this will help prevent it from crumbling when sliced. Bake for 10 minutes until lightly golden and set. Remove and let cool while preparing the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Reduce oven temperature to 150°C (300°F). In the bowl of your stand mixer fitted with the paddle attachment (or using an electric hand mixer), beat cream cheese on medium-low speed until completely smooth and free of lumps, about 2 minutes. Scrape down the sides and bottom of the bowl thoroughly—this prevents unsightly lumps in your final cheesecake. Add sugar gradually and continue beating until incorporated and smooth, about 1-2 minutes more.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>With the mixer on low speed, add eggs and egg yolks one at a time, fully incorporating each before adding the next. This gradual addition prevents incorporating too much air, which can cause cracks. Scrape down the bowl again to ensure a homogeneous mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the key lime juice, zest, vanilla extract, and heavy cream. Mix on low speed just until combined—overmixing introduces air bubbles that can cause the cheesecake to crack during baking. The mixture will be quite loose, which is normal. The acid in the lime juice begins to thicken the proteins in the cream cheese, creating that signature tangy flavor and silky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the filling onto the cooled crust. Tap the pan gently on the counter several times to release any trapped air bubbles. Place the foil-wrapped springform pan in a large roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath creates a gentle, humid environment that helps the cheesecake bake evenly and prevents cracks.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake for 55-65 minutes, or until the edges are set but the center still has a slight wobble when gently shaken—it should move as one unit, like set gelatin. Avoid opening the oven door during baking as sudden temperature changes can cause cracking. The internal temperature should reach about 65-70°C (150-160°F) when fully baked.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>When done, turn off the oven, crack the door open slightly, and allow the cheesecake to cool slowly in the oven for 1 hour. This gradual cooling prevents the dramatic temperature change that causes cheesecakes to sink and crack. After an hour, remove from the water bath, peel off the foil, and let cool completely on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once completely cool, cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight. This resting period allows the flavors to develop and the texture to set perfectly. The enzymes in the lime juice will continue to work with the proteins, enhancing both flavor and texture.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the topping, whip the heavy cream with the icing sugar until soft peaks form. Gently fold in the lime zest. Just before serving, run a warm knife around the edge of the pan and release the springform. Top the cheesecake with the lime-infused whipped cream, either piped decoratively or spread evenly. Garnish with fresh lime slices and additional zest if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For clean slices, dip a sharp knife in hot water and wipe dry between each cut. The cheesecake will keep, covered in the refrigerator, for up to 5 days, though the crust may soften slightly over time. Congratulations on creating a professional-quality key lime cheesecake with the perfect balance of tanginess and creamy sweetness!</li></ol>