A delicious and simple ultra-creamy key lime cheesecake recipe that is certain to wow anyone who has a slice! Plus, read below for a life-changing tip on baking a no-crack cheesecake without a water bath.
Make this. Make this key lime cheesecake soon.
Today, if possible. But I suppose tomorrow will do as well.
As a lover of cheesecake in all it’s flavors and forms, this key lime cheesecake has completely stolen my heart.
It’s downright incredible.
Light and creamy and perfectly tangy, it solidifies the fact that while chocolate is my soulmate and first dessert of choice, there are a handful of non-chocolate desserts (this cheesecake and another creamy lime pie, in particular), that are so delicious, little ol’ dark chocolate should maybe start to look over its shoulder a bit more often.
On a sidenote, if you’ve ever been frustrated by making a cheesecake only to have it crack in the oven, you aren’t alone.
It’s widely known that the following two tips can help quite a bit with the cracking issue:
1) don’t overmix the batter especially after the eggs have been added (incorporating lots of air contributes to lots of cracks and we can’t be having that) and
2) use a water bath.
Except, I personally hate baking cheesecakes in water baths.
I’ve had way too many soggy, wet crusts thanks to putting my precious cheesecake in a water bath and having the water leak through the 40 layers of meticulously crimped foil.
How that happens, I don’t know, but it annoys me to no end, so I gave up on water baths a long time ago, and decided to live with a few cracks here and there, especially since many cheesecakes I love have toppings to cover any imperfections.
I know there are some clever methods online to combat water bath issues, but since I’ve declared myself anti-water bath and am too stubborn to change my mind, today, I have an even better way.
All credit goes to my friend, Mel, who sent me this recipe.
Her method is probably the most revolutionary thing to happen to cheesecakes this decade.
And it’s so simple, you don’t have to worry about lining pans with foil, making sure you have a pan big enough to set the cheesecake in, worrying about water infiltrating your masterpiece, etc.
I’ve used this more-steam-than-water-bath technique a couple times now and sure enough, no cracking. No cracking whatsoever. I’m sold.
So get to it! Make this luscious key lime cheesecake and delight in absolute cheesecake perfection – both looks and taste.
P.S. This is the 9-inch springform pan I have and love (bought it on Amazon in 2008 and it’s still going strong, many cheesecakes later).
One Year Ago: Grilled Asian Chicken with Peanut Noodles and Cucumber Sambal
Two Years Ago: Buttermilk Biscuits
Three Years Ago: Brown Sugar Crackle Cookies
Keep in mind this cheesecake needs to chill overnight so plan ahead. Also, if you can't find key lime juice, the substitution in the ingredient list works great (2 tablespoons fresh lemon juice + 6 tablespoons fresh lime juice) using lime juice from every day Persian limes in the grocery store.
Keep in mind this cheesecake needs to chill overnight so plan ahead.
Also, if you can't find key lime juice, the substitution in the ingredient list works great (2 tablespoons fresh lemon juice + 6 tablespoons fresh lime juice) using lime juice from every day Persian limes in the grocery store.