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Martha Stewart Key Lime Cheesecake Recipe

Martha Stewart Key Lime Cheesecake Recipe

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If you love creamy desserts, you are in for a real treat today. The Martha Stewart Key Lime Cheesecake Recipe is the ultimate summer dessert.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12
Calories 410 kcal

Ingredients
  

For the Graham Cracker Crust:

  • 1.5 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter melted
  • 1/2 teaspoon ground cinnamon

For the Cheesecake Filling:

  • 24 ounces cream cheese 3 blocks, room temperature
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 1/2 cup fresh Key lime juice
  • 1 tablespoon Key lime zest
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream

Instructions
 

Prepare the Graham Cracker Crust

  • Mix the graham cracker crumbs, sugar, and cinnamon in a bowl. Pour in the melted butter and stir well. Press the mixture firmly into the bottom of your springform pan. Bake at 350°F for 10 minutes to set.

Beat the Cream Cheese and Sugar

  • In a large bowl, beat the softened cream cheese until it is very smooth. Gradually add the sugar while continuing to mix. Scrape down the sides of the bowl often. Ensure there are no lumps remaining in the mixture.

Add the Eggs One by One

  • Add the eggs to the cream cheese mixture one at a time. Mix on low speed just until the yellow disappears. Overmixing at this stage can cause cracks in your cheesecake. Keep the batter light and airy.

Mix in the Lime and Sour Cream

  • Stir in the Key lime juice, zest, and vanilla extract. Fold in the sour cream using a rubber spatula. This adds a lovely tang and extra creaminess. The batter should look glossy and smell very fragrant.

Bake the Cheesecake

  • Pour the filling over the pre-baked crust and smooth the top. Bake at 325°F for about 45 to 55 minutes. The edges should be set but the center should still jiggle slightly. Do not overbake the cake.

Cool and Chill Properly

  • Turn off the oven and crack the door open for one hour. This prevents the cake from sinking or cracking. Afterward, let it cool completely on a wire rack. Refrigerate the cheesecake for at least six hours.

Notes

  • Use Room Temp Ingredients: This is the most important rule for a smooth texture.
  • Water Bath Method: Wrap the pan in foil and place it in a tray of water.
  • Swap the Crust: Try using ginger snaps instead of graham crackers for a spicy kick.
  • Extra Zest: Add more lime zest on top before serving for a beautiful look.
  • Bottled Juice: If you cannot find fresh Key limes, use high-quality bottled Key lime juice.
  • Mini Cheesecakes: Use a muffin tin to make individual servings for a party.
Keyword Martha Stewart Key Lime Cheesecake Recipe