Zesty Lime Cheesecake (Printable Version)

Tangy lime-infused creamy dessert atop buttery graham crust, perfect for warm days and fresh flavors.

# What You'll Need:

→ Crust

01 - 2 cups graham cracker crumbs
02 - 1/3 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - Pinch of salt

→ Filling

05 - 3 cups cream cheese, softened
06 - 1 cup granulated sugar
07 - 3 large eggs
08 - 1/2 cup sour cream
09 - 1/4 cup fresh lime juice (from about 2–3 limes)
10 - 2 teaspoons finely grated lime zest
11 - 1 teaspoon vanilla extract
12 - 2 tablespoons all-purpose flour

→ Topping (optional)

13 - 1/2 cup heavy cream, whipped
14 - Extra lime zest or thin lime slices for garnish

# Directions:

01 - Preheat oven to 325°F. Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
02 - Combine graham cracker crumbs, melted butter, sugar, and salt until evenly mixed. Press firmly into the bottom of the prepared pan and bake for 10 minutes. Let cool slightly.
03 - In a large bowl, beat cream cheese and sugar until smooth and creamy.
04 - Add eggs one at a time, mixing well after each addition.
05 - Stir in sour cream, lime juice, lime zest, vanilla extract, and flour until fully combined and smooth, scraping down the sides as needed.
06 - Pour the filling over the cooled crust and smooth the surface evenly.
07 - Place springform pan on a baking tray and bake for 45 minutes, or until the center is just set but still slightly jiggly.
08 - Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
09 - Remove from oven, cool completely at room temperature, then refrigerate at least 4 hours or preferably overnight.
10 - Before serving, garnish with whipped cream and additional lime zest or slices if desired.

# Expert Advice:

01 -
  • The lime zest brightens every bite without overpowering the creamy richness you crave in a cheesecake
  • It sits in the fridge doing all the work while you go about your day, then emerges as the hero of any gathering
  • Every forkful feels like a small vacation, tangy and smooth and impossibly refreshing
02 -
  • Room temperature cream cheese is non-negotiable. Cold cream cheese will leave you with lumps no amount of mixing can fix.
  • Don't open the oven door while it bakes or the sudden temperature drop will crack the surface right down the middle.
  • Let it chill the full 4 hours minimum. I tried cutting it early once and the slices slumped like they'd given up on life.
03 -
  • Run your knife under hot water and wipe it dry between slices for clean edges that don't drag through the filling
  • Use a microplane for zesting so you only get the fragrant oils and none of the bitter white pith underneath
  • If the top cracks anyway, cover it with whipped cream and call it rustic. No one will know, and it'll still taste like heaven.

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