Key Lime Cheesecake

This summer, I’ve been having fun experimenting with some new flavors, and key lime was at the top of my list. It’s such a bright, vibrant flavor—not exactly my personal favorite—but I have several people in my life who absolutely love it. I started with a classic key lime pie, then decided to see how those same fresh, citrusy flavors would translate into a cheesecake, an idea my father-in-law suggested. Cheesecake has been steadily climbing the ranks of my favorite desserts, and this recipe definitely helped its case.

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Key Lime Cheesecake Recipe

Prep: 30 min | Bake: 1 hr 10 min | Total: 3 hr 40 min

Yields 6-8 servings

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Ingredients

Graham Cracker Crust

• 2 ¼ cups graham cracker crumbs (about 18 full sheets)

• ¾ cup unsalted butter, melted

• 1/2 cup granulated sugar

• 1/2 teaspoon salt

Filling

• 2-8 ounce packages cream cheese, at room temperature

• 2 8 ounce packages mascarpone cheese, at room temperature

• 1 1/4 cups granulated sugar

• 4 large eggs, room temperature

• 2/3 cup key lime juice

• Zest of one lime

• 1 teaspoon vanilla bean paste or extract

Instructions

1. Preheat Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan or line it with parchment paper.

2. Make and Bake the Crust:

   • In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Mix until the crumbs are evenly coated and hold together when pressed.

   • Press the mixture firmly into the bottom of the prepared pan (and optionally ½ inch up the sides).

   • Bake for 10–15 minutes, then remove from the oven and let it cool slightly while preparing the filling.

3. Prepare the Filling:

   • In a large bowl, beat the cream cheese and mascarpone together on medium speed until smooth and creamy.

   • Gradually add sugar, mixing until fully incorporated.

   • Add the eggs one at a time on low speed, mixing gently to avoid overmixing.

   • Stir in the key lime juice, zest and vanilla until evenly combined.

4. Assemble and Bake:

   • Pour the filling over the baked crust, smoothing the top with a spatula.

   • Place a shallow tray filled with water on the bottom rack of oven to ensure a creamy bake.

   • Bake at 325°F (160°C) for 70-80 minutes, or until the edges are set and the center slightly jiggles.

5. Cool and Chill:

   • Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.

   • Remove from the oven, cool to room temperature, then refrigerate for at least 4 hours or overnight until fully set.

6. Serve:

   • Carefully remove the cheesecake from the pan and slice with a sharp knife.

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