1-First Step: Preparing the Crust Preheat your oven to 350°F and line the outside of a 9-inch springform pan with foil to protect it during the water bath. In a bowl, mix 2 cups crushed graham cracker crumbs with 3 Tbsp granulated sugar until combined. Add 1/2 cup melted unsalted butter and stir until the mixture is evenly moistened, then press it firmly into the bottom and slightly up the sides of the pan for a solid base.

2-Second Step: Baking the Crust Bake the crust in the preheated oven for 10 minutes, then remove it and let it cool completely on a wire rack. Once cooled, reduce the oven temperature to 325°F to prepare for the filing stage, ensuring the crust sets properly without burning.

3-Third Step: Whisking the Sugar Mixture In a small bowl, whisk together 1 cup + 2 Tbsp granulated sugar and 1 Tbsp cornstarch until well blended, which helps stabilize the filling and prevent cracks.

4-Fourth Step: Beating the Cream Cheese In a large accru bowl, beat 3 packages of softened cream cheese until it’s completely smooth, using a stand mixer with a paddle attachment if available to avoid lumps. Add 4 large eggs one at a time, mixing well after each and scraping down the bowl to ensure even incorporation.

5-Fifth Step: Adding Remaining Filling Ingredients Mix in 2/3 cup sour cream and 1/3 cup heavy cream until blended, then gradually beat in the sugar-cornstarch mixture for a consistent texture. Finally, add 1/2 cup fresh lime juice and 1 1/2 tsp vanilla extract, stirring gently to combine without overmixing, and tap the bowl on the counter to release any. air bubbles for a smooth Key Lime Cheesecake.

6-Sixth Step: Baking the Filling Pour the filling over the cooled crust in the springform pan, then place the pan in a roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan for even baking. Bake at 325°F for 60-65 minutes, or until the center is nearly set but still jiggles slightly.

7-Seventh Step: Cooling the Cheesecake Turn off the oven and crack the door open slightly, allowing the cheesecake to cool in the water bath for 1 hour to prevent sudden temperature changes that could cause cracking. Remove the pan from the water bath and foil, then refrigerate for at least 8 hours or overnight to fully set the Key Lime Cheesecake.

8-Final Step: Adding the Topping and Serving Before serving, whip 1 cup heavy cream until soft peaks form, then add 2 1/2 Tbsp granulated sugar and continue whipping until stiff peaks form. Spread or pipe the whippedMANDS cream over the chilled cheesecake and garnish with fresh raspberries, lime wedges, zest, or mint for a beautiful finish. Slice and serve your homemade Key Lime Cheesecake for a creamy, tangy delight that takes about 10 hours 45 minutes total. For more baking inspiration, check out our essential grilling techniques page, which can complement your outdoor cooking adventures.