If Florida sunshine had a flavor, I’m convinced it would be key lime cheesecake. This one’s tangy, velvety, with just enough zing to make your inner-self want to become the outer-self and go on a date. It’s one of those desserts that looks like you tried way too hard—but secretly, it’s as simple as Sunday. A lazy Sunday. A KB Sunday.
🍰 Makes: 1 (9-inch) Cheesecake
Ingredients:
- 1 ½ cups graham cracker crumbs
- 6 tablespoons butter, melted
- 24 ounces cream cheese, softened
- 1 cup white sugar
- 1 tablespoon grated lime zest
- 1 tablespoon cornstarch
- 3 large eggs
- ⅔ cup key lime juice (fresh or bottled, just make sure it’s real key lime)
🥣 Directions:
Step 1: Crust it like you mean it
In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom (and slightly up the sides) of a 9-inch springform pan. Pop it in the fridge to chill while you work on the filling. A good crust is like a good foundation—it holds everything together. Don’t mess this up.
Step 2: Set the mood (aka preheat your oven)
Preheat your oven to 300°F (150°C). Place a shallow pan of hot water on the lower oven rack—this steam trick helps keep your cheesecake smooth and crack-free. No one wants a dessert that looks like it went through a breakup.
Step 3: Fill it with love (means- cream cheese)
In a large bowl, beat together the softened cream cheese, sugar, lime zest, and cornstarch until the mix is smooth and fluffy. Add in the eggs, one at a time, blending just until combined—don’t overmix. Finally, pour in the key lime juice with the mixer on low.
Step 4: Hand it over to your hands
Give the batter one final mix by hand to keep things gentle. Overbeating = cracks. And you are aiming for creamy, dreamy perfection. Pour this luscious filling into the crust.
Step 5: Bake slow, love long
Bake for 55–65 minutes or until just set in the center. Turn off the oven, crack the door open about 4 inches, and let the cheesecake sit inside for another 30 minutes. This helps it cool gently without drama.
Step 6: Chill out
Refrigerate for at least 8 hours, or overnight if you can wait. You deserve a slice that’s firm, rich, and chilled to just the right temp. It’ll keep beautifully for up to 3 days—but let’s be honest, it probably won’t last that long.
🍴 KB’s Way:
Top it with whipped cream and a thin slice of lime for extra flair. I am posting a picture here. If you can slice the lime the way I have it in the picture, you win.
