Key Lime Cheesecake with Lime Glaze

Serves: 8 | Prep Time: 30 minutes | Chill Time: 6 hours | Bake Time: 50 minutes

Ingredients

For the Graham Cracker Crust

• 1½ cups (180 g) graham cracker crumbs

• ¼ cup (50 g) granulated sugar

• 6 tbsp (85 g) unsalted butter, melted

• Pinch of sea salt

For the Cheesecake Filling

• 16 oz (450 g) cream cheese, softened

• ½ cup (100 g) granulated sugar

• 2 large eggs, room temperature

• ½ cup (120 g) sour cream

• ¼ cup (60 ml) heavy cream

• 2 tbsp fresh lime juice

• 1 tbsp fresh lemon juice

• 1 tbsp finely grated lime zest

• 1 tsp vanilla extract

• Pinch of salt

For the Lime Glaze

• ½ cup (120 ml) fresh lime juice

• ¼ cup (50 g) sugar

• 1 tsp cornstarch

• 1 tbsp water

• 1 tsp lime zest

• 1 tsp honey (optional, for extra shine)

For Garnish

• Thin lime slices

• Fresh mint sprigs

• Blackberries or blueberries

• Lime zest

• Crushed pistachios (optional)

• Edible flowers (optional)

Instructions

Step 1 – Prepare the Crust

1. Preheat the oven to 325°F (165°C).

2. In a bowl, combine graham cracker crumbs, sugar, salt, and melted butter.

3. Mix until the crumbs resemble wet sand.

4. Press the mixture firmly into the bottom of an 8-inch (20 cm) springform pan.

5. Bake for 10 minutes.

6. Remove and let cool completely.

Step 2 – Make the Cheesecake Filling

1. Beat the softened cream cheese until completely smooth.

2. Add sugar and mix until light and creamy.

3. Add eggs one at a time, mixing on low speed.

4. Mix in sour cream and heavy cream.

5. Add lime juice, lemon juice, lime zest, vanilla, and salt.

6. Mix just until combined. Avoid overmixing.

Step 3 – Bake the Cheesecake

1. Pour the filling over the cooled crust.

2. Tap the pan gently to remove air bubbles.

3. Bake for 45–50 minutes, or until the edges are set and the center still has a slight jiggle.

4. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.

5. Refrigerate for at least 6 hours, preferably overnight.

Step 4 – Prepare the Lime Glaze

1. In a small saucepan, combine lime juice and sugar.

2. Bring to a gentle simmer over medium heat.

3. Mix cornstarch with water and stir into the saucepan.

4. Cook for 1–2 minutes, stirring constantly, until the glaze thickens slightly.

5. Remove from the heat and stir in lime zest and honey.

6. Allow to cool completely.

Step 5 – Decorate

1. Pour the cooled lime glaze evenly over the chilled cheesecake.

2. Arrange thin lime slices on top.

3. Garnish with fresh mint leaves.

4. Add a blackberry or a few blueberries for contrast.

5. Sprinkle with a little fresh lime zest before serving.

Chef's Tips

• Use full-fat cream cheese for the creamiest texture.

• Always use fresh lime juice instead of bottled juice for the brightest flavor.

• Do not overbeat the batter, as excess air can cause cracks.

• Chill the cheesecake overnight for the cleanest slices and best flavor.

• Dip a sharp knife in hot water and wipe it clean between each cut for perfectly smooth slices.

Estimated Nutrition (Per Serving)

• Calories: ~420 kcal

• Protein: 6 g

• Fat: 29 g

• Carbohydrates: 35 g

• Fiber: 1 g

• Sugar: 25 g

• Sodium: 250 mg

Serving Suggestion

This Key Lime Cheesecake with Lime Glaze is a refreshing and elegant dessert that balances rich, creamy cheesecake with the bright citrus flavor of fresh lime. The buttery graham cracker crust provides a crisp contrast, while the glossy lime glaze adds a vibrant finish. Serve well chilled with freshly brewed coffee, Earl Grey tea, or a glass of sparkling lemonade for a light and sophisticated ending to any meal.