Instructions
- 1
Preheat your oven to 160°C (325°F). Lightly grease a 23 cm (9-inch) springform pan. Wrap the outside of the pan securely with two layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath.
- 2
For the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from oven and let cool slightly.
- 3
Prepare the water bath: Place the foil-wrapped springform pan into a larger roasting pan. Bring about 2-3 cm (1 inch) of water to a simmer on the stovetop; this will be added to the roasting pan later.
- 4
For the filling: In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until completely smooth and free of lumps, about 2-3 minutes. Scrape down the sides of the bowl.
- 5
Gradually add the sweetened condensed milk, Key lime juice, Key lime zest, and 1 teaspoon vanilla extract to the cream cheese mixture. Beat on low speed until just combined and smooth, being careful not to overmix.
- 6
Add the eggs, one at a time, mixing on low speed only until each egg is incorporated. Overmixing after adding eggs can introduce too much air, leading to cracks.
- 7
Pour the cheesecake filling over the cooled crust in the springform pan. Carefully place the roasting pan with the cheesecake into the preheated oven. Pour the hot water into the larger roasting pan, ensuring it comes about halfway up the sides of the springform pan.
- 8
Bake for 60-70 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. Turn off the oven, prop the door open slightly with a wooden spoon, and let the cheesecake cool in the water bath inside the oven for 1 hour.
- 9
Remove the cheesecake from the water bath and the roasting pan. Carefully remove the foil. Let it cool completely on a wire rack at room temperature for another 1-2 hours. Once cooled, cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and firm.
- 10
For the optional garnish: In a cold bowl, whip the heavy cream, powdered sugar, and ½ teaspoon vanilla extract until soft peaks form. Serve slices of chilled cheesecake topped with whipped cream, thin Key lime slices, and a sprinkle of fresh Key lime zest.
Baker's Tip
Achieving a crack-free cheesecake requires gentle mixing and a proper water bath. Ensure all ingredients are at room temperature and mix only until just combined to avoid incorporating too much air, which can cause cracks during baking and cooling.
Frequently Asked Questions
Why do I need a water bath for cheesecake?
A water bath creates a moist, even heat environment in your oven, which helps the cheesecake bake slowly and gently. This prevents the edges from drying out and cracking, resulting in a perfectly smooth, creamy texture from edge to center.
Can I use regular limes instead of Key limes?
While Key limes offer a distinct, more aromatic, and slightly tarter flavor, you can substitute regular Persian limes. You'll need about half the amount of juice since they are more acidic, and their zest has a different, less floral aroma.
How do I prevent my cheesecake from cracking?
Several factors help prevent cracks: using room temperature ingredients, not overmixing the batter (especially after adding eggs), baking in a water bath, and allowing the cheesecake to cool slowly in the oven before chilling. Avoid sudden temperature changes.
How long does Key Lime Cheesecake last?
When properly covered and refrigerated, this Key Lime Cheesecake will stay fresh for 4-5 days. For best flavor and texture, bring it to room temperature for about 15-20 minutes before serving.
About This Recipe
Indulge in the perfect harmony of tangy Key lime and creamy cheesecake with this luscious, baked Key Lime Cheesecake. Featuring a crisp graham cracker crust and a silky-smooth, vibrant lime filling, it’s an irresistible dessert for any occasion.
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