Amazing Key Lime Cheesecake
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
Key Lime Cheesecake
Ingredients
Crust:
- 1 ½ cups (150 g) graham cracker crumbs, about 14 rectangle graham crackers, crushed
- 2 tablespoons granulated sugar
- 6 tablespoons (85 g) salted butter, melted
Filling:
- 3 packages (8-ounces each) cream cheese, softened to room temperature
- 1 cup (212 g) granulated sugar
- 1 tablespoon cornstarch
- Zest from 1 lime, about 1-2 teaspoons
- ½ cup key lime juice OR 2 tablespoons fresh lemon juice + 6 tablespoons fresh lime juice
- 3 large eggs
Topping:
- 1 cup heavy whipping cream
- ¼ cup (29 g) powdered sugar
- ½ teaspoon vanilla extract
- Limes or additional lime zest for garnish, optional
Instructions
- Preheat the oven to 300 degrees F. Position the oven racks so one is just above the middle position and the other is in the bottom third of the oven. Lightly grease a 9-inch springform pan.
- In a medium bowl, stir together the graham cracker crumbs and sugar. Add the melted butter and mix until the graham cracker crumbs are evenly coated in sandy in texture. Press the mixture into the bottom and 1/2-inch or so up the sides of the prepared pan.
- Bake the crust for 15 minutes. Remove from the oven and let cool while you prepare the filling.
- In a large bowl with an electric mixer (or in the bowl of an electric stand mixer), whip the cream cheese, sugar, cornstarch and lime zest together until smooth and creamy, 1-2 minutes, scraping down the sides of the bowl as needed. Add the lime juice (or lemon + lime juice) and mix until combined. Add the eggs and mix until just combined (over mixing can cause the cheesecake to crack while baking thanks to all the extra air beat into the filling).
- Pour the cheesecake filling over the crust and spread evenly. Place a metal 9X13-inch or similar-sized pan on the bottom rack of the oven and pour in 2-3 cups of boiling water. Immediately place the cheesecake on the upper rack and bake for 50-65 minutes until the cheesecake is set around the edges. A slight jiggle in the center of the cheesecake is fine.
- Turn the oven off and prop the oven door open about 4 inches. Keep the cheesecake in the oven for 30 minutes. Remove and let cool completely.
- Refrigerate the cheesecake overnight.
- When ready to serve, whip together the cream, powdered sugar and vanilla until thick and creamy. Either spread the whipped cream evenly over the cheesecake or pipe it around the edges with a large star piping tip or just dollop a spoonful on each individual piece. Garnish with lime slices or lime zest, if desired.
Notes
Recommended Products
Recipe Source: adapted slightly from my friend Mel B. who always sends me the most amazing recipes
254 Comments on “Amazing Key Lime Cheesecake”
Any tips for replacing cream cheese with yogurt or a softer cheese?
I haven’t tried that, sorry!
The best cheesecake ever
Just enough tang and sweetness for a delicious dessert
I’ve made this recipe 6 times now over the last two years and it’s perfect every time. Thank you.
Great recipe ! I was looking to make a key lime cheesecake for my dads birthday and this worked out perfectly. I had a few modifications:
I added zest from 3 small limes ( we like intense lime flavor) The texture and creaminess of the cheesecake was not compromised.
I also used 2 store bought graham cracker crusts and the recipe was able to split between the two quite well. They also baked in 65 min so timing didn’t change for two smaller pies.
I appreciate the idea of using a pan with water in the oven instead of a Bain Marie which wouldn’t work for two pies.
I had zero cracks and very creamy moist cheesecake!
This was the tastiest cheesecake I’ve ever made, and will make many many more times.
I have never made a cheesecake but a friend asked for a key lime cheesecake for her birthday. This being Labor Day weekend decided to try this recipe ahead of time and sent it to a party my daughter had yesterday. I followed your instructions completely except did not include zest – I was concerned about the texture. For the key lime juice I bought it off of Amazon. The cheesecake was beautiful – no cracks. In tasting it, my husband and I both thought the key lime taste was weak – helped a bit when we squeezed a little if the lime over our piece. My daughter said mixed reviews. Her and a friend both really liked it but others thought it needed way more key lime flavor. So my question is – have you ever tried any of the Amazon key lime juices and if yes – which do you prefer or am I better off with your alternative if key limes snd lemon? I do want to make this again and am so happy I was able to make a cheesecake
Hi Brenda, I think using fresh juice is key. I haven’t tried using bottled lime juice in this recipe.
An update to my review. Made this again but this time used the alternate if fresh squeezed lemon juice and fresh squeezed limes. OMG what a difference!! The friend that asked for it totally loved it as did her co-workers. I managed to snag a small piece to sample – great key lime flavor!! This has just become one of my favorites. Save your money snd do t bother with the bottled key lime juice on Amazon. It just doesn’t have the potency.
I made this exactly like the recipe (using the lime and lemon juice option). And it turned out perfect. This cheesecake was easy and super delicious. Everyone loved it.
Can you convert this to an almond cheese cake and if so how would you modify the ingredients?
I don’t know – I’m sorry!
Use ground almonds in the base and sliver almonds on the top for garnish
I made this cheesecake substituting half lemon juice. After baking I made a delicious tart fresh raspberry glaze and drizzled it over the top. Incredible taste combination and beautiful too!!!
I have a question. Do you use the zest of a regular lime or a key lime? Excited to try this recipe for my birthday.
You can use either.
I made this for a Mother’s Day dessert and it was absolutely amazing! Everyone devoured it and I had lots of compliments. I didn’t use a water bath purely because of laziness but it still turned out great with no cracks.
I totally agree with what you said about aluminum foil.. Brilliant alternative idea! I did it with another cheesecake recipe that I wanted to try, and I think it may be the very first cheesecake I made with NO CRACKS!!!!! Thank you very much for sharing!
This is simply amazing. There are only 3 people in my household, so when I decided to make this, I was going to share half of it with my sister’s family. My husband took two bites and demanded I not share it with ANYONE even after I told him that I already told her. 🙂 BTW, I am making one for my sister’s family tonight! Thank you for this awesome recipe and the unintended laughs in this house. Forever grateful!
Extremely delicious! I made a gluten free crust with GF graham crackers and used lactose free cream cheese. I also decreased the sugar by 2 tablespoons and increased the lime juice by 2 tablespoons. Fabulous!!
What temperature do you bake the cheesecake on? I see that the crust is at 300 degrees but I wasn’t sure if that was the temperature for the finished cheesecake too
Yes, the cheesecake bakes at 300 as well.
So quick, easy and Delish!!! I will make this over and over. I love the detailed instructions and the video, too Thank you for sharing.
Made this recipe last night and it turned out perfect.
Hi Mel, I have a foolproof method for a water bath, I keep a stock of jumbo turkey cooking bags to keep my crust dry. Put the cheesecake pan with baked crust inside, cut it about an inch higher than top of pan. I still use foil to keep the turkey bag up and mold it to the top of the cheesecake pan with no part of it IN the pan.
How about using a premade store bought crust? I know, not as good but since I already have one…would it work ok??
Definitely worth a try!
I used 2 store bought graham cracker crusts. The batter split nicely into the two. It was too much batter for just one crust because they are just a bit smaller. Cooking time was the same 65 min
My oven totally sucks, so I cannot prop it open 4 inches. Any suggestions on what to do besides that step?? Try the water bath? I just want to make sure it’s cooked all the way, etc.
Try leaving it in the oven with the oven turned off for 10-15 minutes and then take it out.
I made this cheesecake last night and mine cracked. I too do not want to experiment with a water bath and so I was thrilled to try this recipe. Even though it cracked and did not present as I desired, the taste was fabulous! The flavor was perfect and totally worth making even with the crack on the top.
I did not have key limes so I used the persian lime and lemon trick.
If you don’t want to do a water bath, boil some water, fill a oven safe dish about 1/2 way. Place dish on bottom rack of oven at 325 F for 15min. Turn the temp back down to 300F, place cheesecake on top rack. This will create steam in the oven, which will prevent your cheesecake from cracking, and save you the hassle of a soggy crusts.
It’s my absolute first time baking a cheesecake! This is one of my first big projects and I’m glad to say it turned out very well. At first, I didn’t put enough butter in the crust and it collapsed when I took it out, so to anyone reading this, make sure you aren’t lazy while measuring your melted butter! I only had one tiny crack on the side of my cheesecake, but other than that the cheesecake was perfect! I made it for my dad’s birthday and it was delicious. Thank you for sharing the recipe!
I started reading through all the comments to see if someone already asked this but I dont have a 9inch spring form, just a 7 inch by 3 inch push pan. Can I put this recipe in that pan? Cook time altered?
Also, I would LOVE for you to write this up to be done in an instant pot!
Without trying it in a pan that size myself I hesitate to say yes it can be done for sure. I don’t want the batter to overflow. Maybe you could cut the recipe down by a fourth and then use a smaller pan like that?
Followed baking directions exactly. Cheese cake still cracked and by leaving in oven after still gigglely for 30 minutes with oven door ajar 4 inches over baked the cheese cake.
Perhaps the reason the water keeps getting into the foil is that as it turns to steam, it easily condenses on the pan/foil and drips down inside the foil. That is all I can think of. This happens to me all the time no matter how careful I am with the heavy duty foil. I will try it your way and expect it will work great.
Why do you use cornstarch in the cheesecake, I have never seen this before. Thanks
The cornstarch creates a delicious silky texture and also helps thicken the cheesecake.
Is it ok to let the cheese mixture set in the fridge about the time I am cooking a casserole?
Yes, that’s fine!
I just made this and it looks delicious! Question though. I followed the directions exactly and it came out very thin. Any thoughts as to why?
The layer was thin or the batter was thin?
I have just made your key lime cheese cake, we can’t get key limes here in Australia so just used ordinary ones, hope it is as good as everyone says, love anything lemony or Lime so fingers crossed.
This turned out perfectly–no cracks, a strong lime flavor, and the whipped cream on top added just the right touch of sweetness to balance out the tartness of the cheesecake. Thanks for sharing this recipe!
I just put mine in the oven, super excited/ nervous, lol. I used gingersnaps for the crust instead though, other than that, followed your recipe to the t.
My daughter made this for me on Mother’s Day. She knows lime & lemon are my favorite. It was absolutely AMAZING!!
How long will the whipped topping last? I am making a key lime cheesecake for a coworker for her mother on Mothers Day. Will the topping last from Friday morning to Sunday luncheon dessert?
I think that might be a bit long…the whipped cream topping may seep some liquid if stored that long.
Do you bake the cheesecake at 300 degrees too or just the crust?
I made this cheesecake last week and it came out amazing! I let it sit overnight and ate some the first day and it was ok. The second day we had company and had done it was much better and delicious! I love the idea with water in the pan instead of doing a cake bath. Thank you so much for sharing.
Absolutely delicious
Modified a little as made it for my sister and she prefers a lighter cheesecake and is a big fan of lime so did the following: used two packs cream cheese instead of 3, omitted the cornstarch and added 1 tsp vanilla and 5 triangles of laughing cow cheese (for consistency) and used two eggs instead of 3, only 3/4 cup sugar instead of 1 cup. Made extra crust to make it thicker. Result was a tangy but still slightly sweet key lime cheesecake that you could easily have a good portion of because it was on the lighter side (topped with coconut flakes and raspberries).
I have just signed up here and The recipes look so wonderful. Can’t wait to make the Key Lime cheese cake. I will let you know how it turns out
Found your recipe after trying to make Key Lime Pie for my husband three times with three Flops. He never even asks for THAT anymore as THIS is now his favorite KEY LIME DESSERT! Do you think this would successfully freeze (without whipped topping)? I would like to get a jump on Easter this year!
Yes, usually cheesecake freezes pretty well!
I have made this several times. Always a huge hit. My family now request this recipe. Absolutely delicious!
I made this for my brother for his bday. It was devoured! I love the steam idea as opposed to the water bath. There were no cracks. I did use leftover Trefoil GS cookies for the crust (which was awesome). I’ve already got folks asking me to make this again for Easter. This pie turned out great. I’d argue that it rivals Cheesecake Factory.
Made this for. A family get together and it was delicious!! Everyone loved it. Not too strong of a lime flavor but it is definitely noticeable. I would definitely recommend this if you like lime and love cheesecake!!
I have made this cheese cake twice now! It is so good! I just used lime juice, no lemons were I live. And this time I grated some fresh ginger in. No cracking and perfectly done!
I forgot the eggs… seems fine but a little less firm… a little… did I successfully make something else?
Can i use the base of this recipe and make other kinds ? I was thinking omit the lime stuff and add heath bar bites . ? Love the consistency of this cheesecake. My key lime was amazing.
I think so!
Any suggestions for a 12 inch springform pan?
You might want to increase the batter since that’s a larger pan – maybe 1 1/2 the recipe?
Mine cracked despite the water bath ;( i am concerned that it still has a slight jiggle after all the time in the oven…..still need to refrigerate so we shall see how it looks tomorrow. Can not rate yet.
Will it affect the consistency if I only use two cream cheese instead of three? It just seems like a lot of cream cheese and in other recipes I have been able to use two.
This is the very first cheesecake I have ever made, and I make cakes for a living! I made it for my husbands birthday, at his request, and it was the biggest hit!! I am not a fan of cheesecake and I am currently eating my second slice! I followed your recipe to a t and I had no cracking and it was cooked perfectly. Thanks so much!!
Glad it worked out so well, Becky!
I don’t know if I’ve commented on this before or not – but it bears repeating. . . .this is AMAZING!!! I’ve made it a few times now and each time has been a hit. Very easy recipe and ohhhh soooooo goood!!!!
Thanks, Karin!
Just so you know, Key Limes don’t give green juice !!!
When do you remove the springform ?
I take it off right before serving.
Made this for my mum’s birthday. It was delicious and went down well with all the family. However it was just a creamy yellow colours not pale green as in your picture. Being in uk, we don’t have key lime juice, so I followed your instructions and used fresh lime and lemon juices – could this be why? Or should I add some green colouring?
You could definitely add green food coloring to up the color if you want…the lemons probably contributed to the yellow-ish color, I’m guessing.
Bakers commonly stabilize whipped cream with a small amount of unflavored gelatin melted into a few spoons of water. Add it after you have whipped the cream and sugar to stiff peaks. It will last a good 24 hours.
i loved this cheese cake it was a delishios ..it was quiet a hit in my family of 10 .. instead of putting the cheesecake in a water bath i always put a pan of water in the rack beneath the cake ,this keeps it moist and a haven’t had a crack so far
I personally solved the water bath problem (with leaking through the foil) by using the foil AND then putting the whole pan inside a crock pot liner. However, I won’t mind not wasting the foil (or the liner for that matter) and using this method instead. 🙂
I place the 9″ springform pan in a 10″ round cake pan and place them in a roaster. I then add the water to the roaster and half way up the cake pan. No cracks.
Is there any reason that I can’t use a glass pan for the water bath instead of metal? Thank you so much.
You can certainly experiment or do a quick Google search to see if a metal pan works just as well. I have always used a glass pan. Sorry I’m not more help!
I am In the process of making this and it’s very brown on top and jiggly….. I followed everything but the boiling water part… I have made some cheesecakes before and haven’t had an issue… so I know For future what is the purpose of the boiling water in the bottom deck for?
Thanks!
As I understand it, boiling water is supposed to help provide a moist environment as the cheesecake bakes so it doesn’t crack.
Sounds great! but we like a little firmer consistency. Would I be able to add an additional brick of cream cheese and not mess up the recipe? Can’t wait to try it.
You could experiment – it certainly will affect flavor and consistency but since I haven’t tried it, I’m not sure exactly what the outcome will be. Good luck!
I made this recipe about 5 times and everyone loves it. I was thinking about making individual mini cheesecakes but I’m not sure how long I should bake them for. Does anyone have any ideas??
I would suggest about 15-18 minutes for mini cheesecakes.
Okay sounds good. Thanks a lot !!
I made this Friday night and served for Sunday lunch. It was truly delicious! I had some sliced almonds that I processed, then toasted in the oven and added to my graham cracker crumbs when making the crust. Then I used almond extract (instead of vanilla) in my whipped cream topping. WOW!
This is my favorite cheesecake of all time. It was simple to make and has two of my favorite flavors!
I made this cheesecake for a sweet tooth auction. Being summer, I thought that key lime would be nice. I used a 10″ pan, so I upped the ingredients slightly. Not having a zester, I eliminated that ingredient. Anyway, I followed your instructions, and low and behold, absolutely no cracks. I ran into the gentleman who bought my cheesecake, and he told me that it was wonderful….everyone raved about it. I’m in the process of making another one at this moment. I showed pictures of my last one to some coworkers, and they keep pestering me to bring some samples to work. Sadly, I never got to try any of the first one I made, except for some batter, but this time I will be tasting my creation.
Hope you love the finished product this go-round, Greg! Thanks for the comment!
Recipe sounds delicious! I will make it soon for sure! Where can I find your peanut butter chocolate cheesecake recipe someone mentioned in the comments?
It might be this one: https://www.melskitchencafe.com/peanut-butter-chocolate-mousse-brownie-cake/
Would you recommend letting the cheese cake chill before removing the spring pan side?
Yes!
OMG! Thank you for your tips on not beating touch after adding the eggs and use of the water bath! I loved it! it came out beautifully! No CRACKS!!!!
I am trying to figure out how many pieces you get out this out cheesecake…I don’t see it on the recipe:)
It really depends on the size of the pieces. I usually cut it into anywhere from 8-12 slices.
Amazing recipe!!!! Tried it for the first time and not one piece is left from takibg it to a friends for dinner!
Just the right amount of Keylime flavor without it being overwhelming.
I made this for work tomorrow. It is a very easy receipe to make and I used a 9 x 13 pan for ease of transferring. I garnished it with key lime zest and thin key lime slices. If it is anywhere near as good as it looks I will let you know.
This looks amazing. Thinking about trying to make it a lemon berry one. Any tips? I know you get asked that a lot. Thinking of decreasing the lime juice (and doing lemon instead of course] and mixing in frozen mixed berries. Love love love all your recipes.
I think your suggestions sound great!
My oldest son LOVES cheesecake and requests it for his birthday every year (apple doesn’t fall far from the tree). So last year I made your peanut butter chocolate cheesecake which was divine. And this year I made this key lime cheesecake which was heavenly. Thank you for providing recipes I can turn to when my family celebrates milestones and creates memories with.
Making this recipe now for Easter tomorrow! Quick question…when you refrigerate it overnight do you put anything over it like plastic wrap?
Yes, I cover with plastic wrap.
All I can say is, OMG!! I will make this again! Very easy recipe, the hardest part is waiting until the next day to eat it!!!
I made this for Thanksgiving this year and it turned out delicious, if I do say so myself. The proof was that my son in law tried to stop me from bringing a slice home for later!
I forgot to add, does this freeze well?
Haha, that’s some kind of son-in-law! 🙂 and yes, this cheesecake freezes really well.
I made this over Thanksgiving and it is by far the BEST cheesecake I’ve ever eaten. Thanks for the recipe!
Yay!
I’d like to try this recipe as bite sized cheesecakes using a mini muffin pan. I’ll probably end up needing to double the crust recipe to allow for proper ratios for mini desserts but other than that, do you think i’ll need to account for any more adjustments? Do you think the filling will bake up the same when done in such small proportions?
I haven’t tried it, Marcy – but I think it should probably work pretty well!
I plan to try these out for a Christmas party. If they turn out, i’ll let you know!!
I usually make my cheesecake with Condensed milk and sour cream; but decided to try some thing different when I volunteered to make a cheesecake for a baby shower pot luck… I stressed all night that it might not turn out as good and that I should I gone with a recipe I’ve used in the past. This Cheesecake was a HUGE Hit! I had people fighting over the last piece. I was so happy!!! Great recipe, definitely will make again. Xoxo thanks
Love to hear this, Jess – thanks!
Delicious Key lime cake! My family loved it!
I know this says to leave in fridge overnight BUT 1) I’m impatient and I can’t wait to try it, 2) I just found the recipe this morning, and 3) it’s our anniversary today and my Floridian husband loves key limes so I want him to enjoy this tonight!
Does it fall apart if cut into too early? Or is the taste not yet matured until it sits in the fridge overnight? If I will ruin the cheesecake by cutting into it too early, we will wait until tomorrow… but if it’s edible and yummy (but not yet at its yummiest), I’d love to eat a piece with my husband tonight — there will be more to enjoy tomorrow. Please let me know what to do! Thanks!!
It just might be a little soft (but the flavor will still be yummy!)
I’m making this for a family reunion instead of using whip cream I’m using whip cream icing I get from Smart & Final you don’t have to worry about it melting and will last as long as the cake does
For travel purposes I need to use an 8 inch pan.
How much should i change the cooking time?
Thanks!
If the pan is full with the same amount of batter in the recipe (careful it doesn’t overflow), I’d probably keep the baking time the same to account for the thickness.
Is the oven temp to bake the cheesecake the same as baking the crust???
Yes
I make this every year for my son’s Birthday. He is having a big beach party this year, I’m making several, I was wondering if you could freeze these ahead of time.
Yes, they freeze great, but I wouldn’t add the whipped cream until after they’ve defrosted out of the freezer.
My cheesecake is in the fridge cooling and I can’t wait to taste it tomorrow! How far in advance can I pipe the whipped cream? I guess I’m wondering how long it will hold it’s shape if I pipe it and then put it back in the fridge. Thanks and I love your recipes!!
I usually add the whipped cream no more than 4 hours in advance (otherwise it tends to get a little liquidy/weepy).
This is such an amazing recipe!
I made these for my friend who was moving and he was so excited he wouldn’t wait for me to put them in the fridge overnight (or add the whipped cream) and ate one right away! I made individual cheesecakes in a muffin tin, and they worked amazing! 15-18 mins in the oven was perfect for them and I ended up with 18 portions (and ended up making extra crumb). Although I could have made even more as there was leftover batter! So delicious!!
I would love to make this for my family! However I only have an 8 inch springform pan. Do I have to tweak the measurements in order to fit everything?
You might try 3/4-ing the recipe just so it doesn’t overflow.
Yay! It didn’t crack! Thanks so much for sharing your tip!
Now to wait long enough to let it chill and share it with my coworkers tomorrow 🙂 Yum – can’t wait!
If I’m making this in a 4inch mini springform pan, how long would i need to bake it for? TIA, this recipe looks great, can’t wait to try it!
I haven’t made it in that small of a pan – but maybe check it after about 25-30 minutes?
I made this wonderful treat and it turned out perfect! It disappeared quickly into some very happy mouths. Thank you so much for sharing it. Oh, and the water in a pan under the baking cake, pure genious.
I’ll be making this recipe this weekend but am wanting to do mini Key Lime Cheesecakes using a muffin tin, any idea on what the baking times might be for that? I would guess the baking times would be much shorter, just not sure how much shorter.
Hi Andy – if using a regular muffin tin (not mini, right?), I’d probably check after about 15 minutes of baking.
I accidentally add all my filling ingredients together at one time. I swear the older I get…anyway is this gping to be a problem?
Did it work out?
Hi , I love your recipe but, my oven is electric,thus,i can not use the bath method or open the door to cool slowly….. ,any recommendations to avoid cracks ?
I’m not really sure what you mean – my oven is electric, as well, and this method works well.
My oven is a small magnetron combo electric oven, that is what I meant, thanks for the help anyway. I made it and I did not crack, it was delicious.Thanks
My dad, who hates cheesecake, said this was fantastic and one of the best things he’s ever had. I didn’t have any issues with cracking either.
This was just fantastic. My husband is VERY picky when it comes to dessert and he said “this is REALLY good.” (Which he NEVER SAYS!) so it is now a favorite. I have never made cheesecake until Christmas and your recipes make it feel easy and exciting, not intimidating. I am now obsessed with which one I should make next!
So happy to hear this, Ashley! Hope you continue loving the recipes. 🙂
Hi Mel,
I want to add lime zest on top of my key lime cheesecake (I made it yesterday) , can I add the zest now, in the morning for serving tonight? Or do I need to add zest right before serving?
Thanks so much for your help 🙂
I think you could add it now and be fine.
Hello,
I am making this cheesecake this afternoon and was wondering if there is a shortcut to chill it instead of overnight? I would like to serve for the dessert this evening if possible. Thank you
Hi Eric – sorry for the delay in responding; did it work out?
Hi Mel,
Omg yes it actually turned it amazing. I think I left in oven a little too long (edges turned a little brown) yet it came out amazing. We were able to slice and use for that evening yet the next day was superb! Thank you for sharing this amazing recipe!
Yay! So happy to hear this. Way to go on your first cheesecake!
To all of you who worry about cracks on top of cheese cake -I as a professional baker of 40+years-it happens—–but secret is to leave in oven with door ajar and let in cool down on its own -there is a certain amount of rising and if brought out of oven right away it will somewhat deflate and cause cracks-now –in commercial bakeries like mine -hehe -it was an oven outside the oven –
I used the method in this recipe with boiling water on cookie sheet. I had 2 small cracks in the cheesecake, yet I believe hat is my fault as I let it brown a little ok edges. This was my first cheesecake so I was not sure how to tell if it was done lol. It is delicious
To all of you who worry about cracks on top of cheese cake -I as a professional baker of 40+years-it happens—–but secret is to leave in oven with door ajar and let in cool down on its own -there is a certain amount of rising and if brought out of oven right away it will somewhat deflate and cause cracks-now –in commercial bakeries like mine -hehe -it was an oven outside the oven -hehe-they would come out the oven and into racks–and at home -I’ve had it happen-would forget-place is not a oven
I have used the steam method on bread, but with mixed results. What works for me is to place the springform pan inside of a stock pot for cooking. You keep virtually all of the moisture.
I’m from the UK we don’t get graham crackers here what should I use for Base please
I don’t know what products you have available – some type of sweet cracker?
A ginger snap would work well with lime or even a McVitties biscuit.
I live in Saudi Arabia. Same issue- but I’ve been using digestive biscuits. They work just as well. I use McVities.
Digestive biscuits
Yum, I can not wait to try this!!! I love making cheesecake and I currently have a huckleberry cheesecake in the oven now. I am off to the store to get the limes and key lime juice, this will be made tomorrow project. Thank you for the great recipe, I will you know how it turns out!
This was perfection! I made it for my hubby’s birthday & we LOVED it. His most favorite desserts are key lime pie & cheesecake so this was perfect. I’m already thinking of when I can make it again. Your recipes never disappoint!
Made it in honor of my daughter and she is not the biggest dessert person but she LOVED it!!!
Great recipe! A success!
My cake was perfect, thanks to YOU!
This recipe was huge success. Everyone at my work loved it. Thank you for sharing.
Just made this cheesecake hopefully I did a good job at it, very nervous. But I love cheesecake…..
Im going to bake this cake next week to take to a St. Patrick’s Day dinner. This recipe reminds me of an old recipe from the New York Times, except the flavor was orange. It was delicious. But lime is Queen in my book, so I’m excited about trying this recipe.
The New York Times recipe used the same baking techniques: bake just until edges set, then cool in the oven. But if memory serves me correcly, it cooled for a lot longer in the oven. I made it several times and it never cracked.
Made it yesterday and it was a big hit at the dinner party. I would recommend stabilizing the whipped cream (add 1 tsp cream cheese when whipping cream) if you’re making fancy dollops so they stay pretty if you’re decorating it ahead. I forgot parchment paper so had a time serving but other than that, perfect! Great texture, too!
Mel, have you ever frozen this recipe? How long would you recommend thawing it in the refrigerator before topping it and serving?
Yes, it freezes great! I usually thaw it two days before I want to serve it (in the refrigerator).
Oh wow, i made it yesterday and it was so delicious! It was my first cheesecake and it turned out perfect! Thanks for the recipe!!
I have a question. Do you use the zest of a regular lime or a key lime? Excited to try this recipe for my birthday.
Discovered a game changer cheesecake-wise last week: set removable bottom of pan on counter, lay a sheet of parchment paper on top of it, fully extend the sides of the pan and set on top of the parchment, then slowly close the side latch. This allows the bottom of your pan to be lined with parchment making for the easiest removal of your cheesecake and it acts as a bit of a gasket to keep water from seeping in! I do still wrap in foil and bake in a waterbath. I usually bake around 300° for 45 mins, then turn the oven off and let it cool slooooowly. No cracks! No seepage! No beautiful crust-stuck-to-pan!
A huge hit at a recent dinner party I hosted! The perfect end to a meal (or well, I could easily turn a piece into a meal itself ha!). Just the right combo of tart and sweet, maybe a little more on the tart side, which is what I prefer (as did my Floridian dinner guests, who are very particular about their key lime desserts haha). The cheesecake consistency was oh so smooth– creamy, velvet, supple on the tongue. I followed the recipe as presented; not a single change. None needed! Thanks for yet another awesome recipe!!! 🙂
I just made this for my husbands birthday. He is a key lime fanatic. My mother-in-law brought a bag from Florida during her visit. My friends and family loved this recipe. They raved about it all night. Thanks so much.
I just made this cheesecake. I used Nellie and Joes bottled juice. I just took it out of the oven after the cool down time. It had a couple of slight cracks at the edges. I used a butter knife around the edges while it was still warm and the cracks went back together. I am going to serve it with whipped cream at a family party tomorrow. I will let you know how the family likes it. I am from Key West and love cooking with Key Limes. I have Key Lime trees in my yard just not any limes right now. I usually get requests for Key Lime Pie for gatherings but I decided to try this recipe. I have made
Key Lime Cheesecake in the past with a recipe from Emeril Legasse. It takes a long time and is a much more involved recipe, I just didn’t feel like taking half a day to make it. This was an easy recipe to prepare and if I get rave reviews tomorrow then this will be my go to Key Lime Cheesecake recipe from now on.
HI. I made this cheesecake and it was not quite thick enough for my taste. I like a thick New York style. Is this cheesecake always lighter in texture? Shoud I cook it longer or add another block of creamcheese?
Not sure – it is definitely light and creamy so you may want to google a New York style cheesecake.
Can you make the topping & put on the cheesecake & refrigerate overnight?? Will it be ok for a couple days w/topping …? Is topping firm & or stay firm??
I wouldn’t put the topping on more than 8 hours in advance but that’s just me – you could definitely experiment and try it further in advance.
With the steam method do you put the 9×13 on the very bottom rack and the cheesecake on the very top rack? Or should they be closer together?
I would try to position them as close together as possible.
Just made this last night – no cracks, but the texture is much creamier than what I am used to with cheesecake. I baked at 300 for 60 min and was surprised the recipe called for a temp that low but I just followed it anyway. The texture of mine is cheesecake-firm on the very top and below that it’s very soft. Is that how it’s supposed to be or should I have baked it longer or at a higher temp?
This is a very creamy cheesecake – as long as the cheesecake isn’t soupy (doesn’t run all over when cut) and holds its shape, I think it’s fine; however, each oven can vary on exact temperature so there’s a chance it may need a few more minutes in your oven if you want it to be more firm throughout.
Made it a couple weeks ago, thought I would be the first male to post. First of all, it turned out great! Gave away a couple to some neighbors who helped on some outdoor projects and they all enjoyed them as well.
I used cast iron skillets (cuz I have a lot) and set the skillet with the cheesecake into a larger skillet and added water to that for my bath. No cracks, no worries. I have done that with other cheesecake recipes so was confident it would work.
Gonna go poke around here, see what else floats my goat. Thanks again!
I’m baking this Cheesecake for tomorrow. I’m going to a friends and she loves Key Lime Cheesecake. I know it will be delicious. I did use the water on the last rack. I think it will help.
Txs for sharing yr recipe Mel, I made this yesterday, try to reduce the cal that’s why I replaced 250g mon chou with ricotta, maybe it’s a bit wet that it should be but it still taste good ! 😀 pity that I did not make the wall at the side of the pan and used 160 celcius instead of 150, one crack at the top and the outer side was too brown :-{ I’ll try to make it again for my son’s coming school summer-party eind of june, more carefull this time! I will let you know then…..
I just made this for the second time, and both times it was WONDERFUL! I had two different experiences, though, that I thought you might find interesting:
The first time I made it, I very scrupulously followed the directions, because I was bringing it to a dinner party, and so I didn’t want to mess it up! I did the steam method. Alas, it still cracked! No matter, though — I just covered it with the cream topping, and it was a huge hit!! And still looked perfectly elegant with a lime slice and some lime zest.
The second time, I was a little more experimental. I thought, what if I mix everything but the cream cheese, then add it last, so as to mix it it as little as possible, and not whip extra air into it? Well, as you can imagine, this didn’t seem to work so well — at first. I had this liquid-y egg/lime mixture and then a goopy cream cheese mixture, and the unfortunate consequence was that I had to whip it MORE — much more — for longer and at higher speeds to get it all to mix properly (to get that consistent creamy texture without cream cheese lumps anywhere). Great! I’ve wrecked it! There was so much air whipped into it by this point, you could actually SEE all the little air bubbles all across the top of the batter. Sigh. I baked it anyway. No one was going to see this one anyway, besides my family, and if this one was even more cracked, I’d just top it again. But then GUESS WHAT HAPPENED?! NO CRACKS. NONE!
I don’t know. No explanation. But it worked, and it was awesome. Thank you for an awesome recipe! The Decadent Chocolate Cheesecake is up next — my husband hinted not so discreetly that that would be an awesome Dad’s Day present. OH, NO PROBLEM, I’LL GET RIGHT ON THAT! 😉
Loved your detailed experience, Emily! So strange about those cracks but hey, maybe you’ve stumbled on some great new method!!
I am going to make this cheesecake today and I can’t wait to try it. I love key lime, and I love cheesecake:) Have you tried making it with the lower fat cream cheese? I have a package of it that needs to be used; I was going to substitute it for one of the packages and use regular cream cheese for the other two. Does anyone know if this will work? Thanks!
I haven’t tried it with the lower fat but it’s probably worth substituting especially if it’s not for the entire amount.
I tried it and it worked great! It was so delicious. Thank you!
Seriously divine! Perfect texture and flavor and not a crack to be seen. I had to bake mine an additional chunk longer than the longest time, but read an article suggesting to take it out at 150 degrees on an instant read thermometer and it was perfect! One of the yummiest desserts to come out of my kitchen in a long time and thankfully it was for my birthday so I get dibs on the leftovers. Thanks Mel!
Made this recipe with the key lime juice from the bottle & fresh lime zest. It was a hit! I am making it on a bigger scale. I have one pan. I was considering doubling the recipe & making key lime cheesecake squares. Any ideas on baking times? Thanks for a delicious recipe. I really want to serve it, just want to do it justice. 🙂
Ok just saw your Oreo cheesecake bars. Wondering if I can sub some key lime juice for some of the sour cream? Or somehow make them key lime bars. Lol I didn’t realize how many cheesecake recipes you have. Might just need to make a monthly Mel’s cheesecake recipe. 🙂
It really depends on what size pan you are going to use. I’d follow the recommendations in the Oreo Cheesecake Bites recipe for the best starting place but I’d probably stick with this recipe instead of trying to alter the Oreo recipe to be key lime. Good luck!
Oooooohhh, I need this in my life! I love key lime cheesecake. I’m feeding the missionaries Saturday, guess what’s for dessert?
Here are 2 helpful tips that maybe everyone else already knows, but since I am (was) new to using key limes, I found really useful…
1. I used about 15 key limes to get 1/2 cup juice. They sell the limes in 1 pound bags at my grocery store, so one bag was definitely enough, even though I bought two because I was skeptical about how much juice those little babies would actually give me.
2. I cut the limes I half and juiced them using a garlic press! Worked perfectly and saved my thumbs from a lot of aching!
Anyway, maybe old news, but hopefully helpful to someone out there…?
Never heard of that before, Adrienne! I’ve shied away from the key limes b/c juicing them sounded so arduous. Now, you’ve given me hope and I’ll give it a try. Thanks a million for the tip:)
This was a beautiful, delicious cheesecake! Thanks for the recipe and water bath tip and thanks Adrienne for the garlic press idea. It worked perfectly!
Thanks Adrienne for the tips! It was exactly 15 limes for me and the garlic press worked fabulous! I put my 6 yo to work on that part. I know have a handful of limes left for garnish. Thank you!
I just tried a technique from Cook’s Illustrated to get around the leaky springform pan. Instead of wrapping it in foil, they simply slipped it into a slightly larger cake pan. I bought an inexpensive aluminum Wilton 10″ cake pan (not springform) with 3″ high sides to protect my 9″ springform in the water bath. Worked great.
Genuis! So simple and foolproof- thanks for this idea, Diane 🙂
I’ve started baking cheesecakes that require a water bath in oven bags (you know, meant for turkeys). No more soggy crusts! I have still done some foil in case that was necessary for any other reason besides the water. 🙂 This recipe looks fabulous
Made this a week and a half ago, and loved it so much I’m debating making it again for Mother’s Day. It’s light, springy, and the perfect hit of citrus. I served it to extended family and everyone inhaled it. Two thumbs up!
This is exactly what I’ve been looking for! I decided recently that I would make my husband a key lime cheesecake for his birthday in July (I know, I plan ahead), because he doesn’t like standard cake but loves key lime pie and cheesecake. I’ve never made a cheesecake, though, so I had no idea what recipe I would use, what “non-cracking” tricks to try, or what pan to buy.
This post answered it all. 🙂 The springform pan on Amazon looks great and this recipe looks just like what I was looking for.
Great Tips to prevent cracking, will try it.
Ive only seen one kind of lime in the grocery stores. Are all limes the same? what is a key lime? What is the difference?
Hey Barb – the limes you are probably used to seeing are Persian limes. They are every day grocery store limes. Key limes are much smaller. It takes a lot more of them to get the same amount of juice from a “regular” lime and the flavor is a bit different.
Hi Mel
Did you juice your own key limes to get a 1/2 cup of juice.
Hey Jackie – when I posted this recipe, I used the lime + lemon juice substitution in the notes of the recipe but yes, I have juiced my own key limes before (it takes an awful lot of them to get 1/2 cup juice). Someone else asked in the comments if the bottled key lime juice would work and I think it might be worth a try but haven’t tried it myself.
I used the key lime bottle juice with the fresh lime zest. It was DELICIOUS & no cracks. 🙂
Can this recipe be used to make a plain cheesecake (just leave out lime ingredients) or does the ratios of the other ingredients change (like the sugar)?
I made this for my brother’s birthday. It was delicious. It didn’t crack. It wasn’t too thick of a cheesecake (my other recipe is a big ‘ol cheesecake – which is hard to cut and also just too much of a good thing). It was a lovely consistency. So, I’d like to keep the recipe, but be able to switch it up and make a plain one.
Thank you!
I haven’t made this as a plain cheesecake but I think it stands a chance of working if you leave out the lime juice and zest. You might want to decrease the sugar just a tad but since I haven’t tried it, I’m not completely sure.
Happened to have all of the ingredients using Persian lime and lemon. Followed all of the tips but still had cracks. My solution, cover with whipped cream. The cheesecake was delicious! My son, husband and I all loved it. Will definitely try again.
Hi Mel
How did you get those nice cuts.
Sometimes I run my knife under really hot water then wipe clean before slicing – that helps to get really clean, neat slices.
I use fishing line to get nice clean cuts. Run it through and pull out side, do not run it back to top. Looks beautiful that way and clean and even
Then dental floss might work since I don’t have fishing line ?
I made this yesterday for a friend’s birthday. It turned out amazing! I only had a 10 inch spring form pan, so I made a little extra crust and the filling came out thinner. But the flavor was all there, and the baking method was perfect-not a crack in sight 🙂 Thanks for the great recipe!
Absolute perfection!!! It’s like eating a key lime pie but with cheesecake!!! I always have the problem of my cheesecake cracking and was very impressed with the steaming method…absolutely no cracks!!!
Hi Mel
Can I use the key lime juice in the bottle by joe n nellie?
I haven’t tried using bottled key lime juice but if you like the flavor of it, it’s certainly worth a try.
Meyers Key Lime juice are made from Key Limes grown in Florida and are perfect for any receipe calling for key lime juice. Most grocery stores carry this product.
Love the steaming idea for preventing cracking – testing it seems like the perfect excuse to make cheesecake!
So which cheesecake is better: this one or your vanilla bean white chocolate cheesecake? I’m making one for a friend and can’t decide which one… Maybe I’ll have to make both 🙂
That would be like picking a favorite child! 🙂 If you aren’t sure if your friend is a fan of citrus or lime, I’d go with the vanilla.
We eat cheesecake a lot and I have an old family recipe which is also very similar to yours. I love the twist you have with Key Lime…it sounds so refreshing and delicious. Thank you xoxo
I love that you love cheesecake. So do I……….. 🙂 Thanks for the recipe.
I can hardly wait to try this! I LOVE Key Lime cheesecake!
The only success I’ve ever had with a non-soggy-crust water bath is to put my springform pan in a roasting bag and then wrap with heavy duty foil. (The foil keeps the bag in place)
I will try your method as soon as I get a chance or have a reason to make this recipe!
I love cheesecake, and this key lime version looks so refreshing. Perfect for upcoming summer BBQ’s!
This cheesecake looks amazing! So light and rich: everything a cheesecake should be 🙂
I know I would love this. Next big event, I must make!
I’m a cheesecake lover as well and have been using this method for years with success. The only other thing I do which I think helps avoid cracks, is to run a thin knife around the edge of the cheesecake once it’s cooked, then put back in the oven with door ajar as you listed. I very rarely have a crack in my cheesecake with these tips.
If I had to choose a favorite dessert it would be cheesecake. I’ll have to try your trick for avoiding cracking. I am seriously craving a slice of this key lime cheesecake, and I am going to have to make it very, very soon!
I’m glad to learn about the steam method. The only thing that has saved my sanity with my leaky springform pan has been to place the springform in a pie dish, then place the pie dish/springform in a 9×13 pan that has the water bath.
Your cheesecake is just beautiful! The top is perfect! Thanks for sharing that trick. Mine always crack and/or come out soggy because of the water bath. So this is just brilliant and can’t wait to do it the next time I make cheesecake! XO
I just made a cheesecake Saturday with the foil method. Sure enough it cracked. I will definitely try this next time. And I love key lime!
Looks incredible! Perfect for Spring!
This cheesecake is perfection! So creamy and smooth! My dad loves Key Lime Pie…might need to make this for him the next time we get together!
This looks great but if I were to make a regular cheese cake can I still use this recipe ? – in that case what should I be substituting in place of the lime juice ? Also any suggestions if I were to make this on mini cheesecake pans ?
Thanks in advance
Pearse
Probably, but I haven’t tried it myself. Your best bet may be going with a traditional plain cheesecake recipe.
Yes ma’am! I will make this soon! I love this no-crack method. Lately, I’ve found that the key to no cracks in a cheesecake is not over-mixing (like you said) and letting it cool near the oven. I think the rapid temperature change from hot oven to cold kitchen causes cracks. I could be wrong? Anyway, this cheesecake looks PERFECT!
I think you are on to something, Christina! And actually forgot to mention in the post that letting the cheesecake sit in the warm oven for 30 minutes (after it’s done baking and the temp is turned off) probably helps, also.
You’re right! Usually the combo of water bath/steam, cornstarch, and then letting it cool in the oven as the oven cools is perfect for a no-crack top! Then you want to only put it in the fridge once it reaches room temp, then after it reaches 41° F or lessyou can even stick it in the freezer as long as it’s covered air tight! I find removing the spring sides of a spring form pan and putting Plato wrap over the top followed by replacing the spring sides gives the top a nice, airtight seal to keep it from forming an ugly skin on top :3
Plastic* wrap–autocorrect gets me every time ^-^
Last week we took my Mom to Cheesecake Factory and my daughter ordered Mango key lime cheesecake. I tasted it and decided I needed to make a key lime pie soon. This recipe sounds perfect so I’ll make it this week. Thanks again!
Yum – mango AND key lime? That sounds fantastic!
I’m not a cheesecake fan…..but I am a key lime fan. My husband likes cheesecake but not a lover of lemon and lime desserts. Oh, what should I do?
You should make it, Karen. 🙂
Mel, more often than not,if something is delicious and noted to be so at our table, it is your recipe!
So here is another, piece of cheesecake advice ,excuse the pun, to throw into the mix.As a thank you .
The cook book, Kosher by Design by Susie Fishbein has a cheesecake recipe that works and without the bain marie, too.My copy of the recipe is on page 278 and it is called aptly, ultimate cheesecake.
Thanks for the recommendation, LM.
Looks and sounds delicious, Mel. BUT it is not often I make cheesecake, maybe 4xs a year at most, and when I do it is because we are longing for the vanilla bean white chocolate mousse cheesecake or berries on a cloud. There would probably be mutiny in the camp if I presented a different variety after waiting a few months for these ones. I, too, tried the water bath and decided we would much rather have the cracks. We now have so many favorites from Mels Kitchen Cafe that I can go 3 months in a row just making our favorites on the menu rotation. You are such a blessing to this family.
Mmm! I am with ya—I am cheesecake lover thru and thru! And I am craving all things Key Lime as we are heading to Key West in May and I can’t wait to indulge in lots of key lime desserts!