Ingredients:

  • 1 ½ cups Graham Cracker Crumbs (finely ground)
  • 3 tablespoons Granulated Sugar (for crust)
  • 6 tablespoons Unsalted Butter (melted)
  • ¼ teaspoon Salt
  • 4 (8-ounce) blocks Cream Cheese (full-fat, softened)
  • 1 ½ cups Granulated Sugar (for filling)
  • ½ cup Key Lime Juice (freshly squeezed)
  • 2 tablespoons Key Lime Zest (packed)
  • 4 Large Eggs (room temperature)
  • ½ cup Heavy Cream or Sour Cream
  • 1 teaspoon Vanilla Extract

Instructions:

  1. Preheat the oven to 350°F (175°C). Wrap the exterior of the 9-inch springform pan securely with two layers of heavy-duty aluminum foil to prevent water seepage during baking. Combine graham cracker crumbs, sugar, and salt. Drizzle in melted butter and mix until all crumbs are uniformly moistened. Press the mixture firmly and evenly into the bottom and 1 inch up the sides of the prepared pan.
  2. Bake the crust for 10 minutes until lightly golden. Remove and let cool completely while preparing the filling.
  3. Using an electric mixer on medium speed, beat the softened cream cheese and sugar until completely smooth and there are no lumps (about 3-4 minutes). Scrape down the bowl frequently.
  4. Reduce the speed to low. Gently mix in the Key Lime Juice, Key Lime Zest, heavy cream, and vanilla extract until just combined. Overmixing at this stage can incorporate too much air.
  5. Add the eggs one at a time, mixing only until each egg is barely incorporated. Stop mixing immediately once the last egg is combined. (This is crucial for a crack-free surface.)
  6. Pour the Key Lime Cheesecake filling into the cooled crust. Place the foil-wrapped springform pan inside the large roasting pan. Carefully pour boiling water into the roasting pan, filling it halfway up the sides of the springform pan (creating the water bath). Bake at 325°F (160°C) for 1 hour 15 minutes, or until the edges are set. Turn off the oven, prop the door open slightly, and let the cheesecake cool inside the oven for 1 hour. Remove the cheesecake from the water bath and cool completely on a wire rack at room temperature. Once cooled, cover and refrigerate for a minimum of 6 hours, or preferably overnight, before slicing and garnishing.