Favorite Lime Cheesecake

If you love key lime pie but want something denser and richer, this lime cheesecake splits the difference beautifully. Fresh lime zest and juice punch through the richness of cream cheese and sour cream, keeping every bite bright and tangy instead of heavy.

The filling uses Neufchatel cheese, which is slightly lower in fat than regular cream cheese but bakes into the same silky texture. Sour cream goes in twice: once in the filling for tang, and again in the topping mixed with a touch of sugar and lime juice. That double layer of sour cream is what gives this cheesecake its signature tartness.

Watch the bake carefully. You want the center to jiggle slightly, like set Jello, when you gently shake the pan. If it looks liquid, it needs more time. If it’s completely still, you’ve overbaked and will likely see cracks once it cools.

Chef Tips

• Use freshly squeezed lime juice, not bottled. Bottled lime juice has a bitter, metallic taste that shows up clearly in a cheesecake.
• Zest the limes before juicing them. Trying to zest a juiced lime is an exercise in frustration.
• Let all dairy ingredients come to room temperature before mixing. Cold cream cheese leaves lumps that won’t beat out.
• Run a thin knife around the edge of the pan immediately after baking. This prevents the cheesecake from cracking as it contracts during cooling.

Variations

• Swap the graham cracker crust for a gingersnap crust. The spice plays well against the citrus.
• Add a few drops of green food coloring to the filling if you want that classic key lime look.
• Fold the zest of one lemon in alongside the lime for a more complex citrus flavor.