Lime Cheesecake

This cheesecake gets its bright, citrusy punch from real key lime juice and a generous amount of fresh lime zest folded right into the batter. The graham cracker crust picks up even more lime flavor with zest mixed into the crumbs before baking.

Three full pounds of cream cheese make this filling seriously rich, but the sour cream topping balances everything out with a cool tang. That topping layer also gives each slice a smooth, glossy finish that looks as good as it tastes.

The overnight chill isn’t optional here. Those 8 hours let the filling set completely and allow the lime flavor to deepen throughout. Cut into it too early and you’ll get a soft center that won’t hold its shape.

Kitchen Tips

• Softened cream cheese is a must. Cold cream cheese creates lumps that no amount of beating will fix.
• Add eggs one at a time and mix on low speed. Overbeating whips in air bubbles that cause cracks on the surface.
• Let the cheesecake cool slowly at room temperature before refrigerating. A sudden temperature change is the number one cause of cracking.
• Run a thin knife under hot water and wipe dry between cuts for clean slices.

Variations

• Swap key lime juice for Meyer lemon juice and zest for a sweeter citrus spin.
• Add a layer of fresh strawberry puree between the filling and sour cream topping for a strawberry-lime combo.
• Crush gingersnap cookies instead of graham crackers for a spicier crust that plays well against the citrus.