Martha Stewart Key Lime Cheesecake Recipe
Love a creamy dessert with zesty kick? Try this Martha Stewart Key Lime Cheesecake Recipe.
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup unsalted butter melted
- 2 tbsp granulated sugar
Filling:
- 4 8-oz packages cream cheese, softened
- 1 ¼ cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- ½ cup fresh key lime juice or regular lime juice
- Zest of 4 key limes
- 1 tsp vanilla extract
Topping:
- 1 cup sour cream
- ¼ cup powdered sugar
- 1 tsp key lime zest
Instructions
Preheat Oven and Prep Pan
- Heat oven to 325°F (165°C). Grease 9-inch springform pan. Wrap outside with foil.
Make the Crust
- Mix graham crumbs, melted butter, and sugar. Press into pan bottom. Bake 10 mins. Cool.
Beat Cream Cheese Base
- In large bowl, beat cream cheese until smooth. Add sugar slowly. Mix well.
Add Eggs One by One
- Beat in eggs, one at a time. Scrape bowl sides. Keep it creamy.
Mix in Lime Flavor
- Stir in sour cream, lime juice, zest, and vanilla. Blend until smooth. No lumps!
Pour and Water Bath
- Pour filling over crust. Place pan in roasting pan. Add hot water halfway up sides.
Bake Cheesecake
- Bake 60 mins. Center jiggles slightly. Turn off oven. Crack door. Cool 1 hour.
Chill Overnight
- Remove from water. Refrigerate 4+ hours. Loosen edges with knife.
Add Topping
- Mix sour cream, powdered sugar, zest. Spread on chilled cheesecake. Chill 30 mins.
Slice and Serve
- Run knife around edges. Remove ring. Slice into 12 pieces. Enjoy!
Notes
- Use room-temp cream cheese for no lumps.
- Fresh key limes taste best; regular limes work too.
- Prevent cracks: Water bath is key. Don't overmix eggs.
- Variation: Add whipped cream rosettes on top.
- Variation: Swap graham for ginger snaps in crust.
- Variation: Drizzle raspberry sauce for tart twist.
- Tip: Zest limes before juicing.