Ingredients:

  • 1 ½ cups finely crushed Graham Crackers (170 g)
  • 2 Tablespoons Granulated Sugar (30 g)
  • 5 Tablespoons melted Unsalted Butter (70 g)
  • 3 (8 oz) blocks Full-Fat Cream Cheese, softened (680 g)
  • 1 cup Granulated Sugar (200 g)
  • 1 Tablespoon Key Lime Zest (15 g)
  • ½ cup Fresh Key Lime Juice, strained (120 ml)
  • 3 large Large Eggs, room temperature
  • ¼ cup Sour Cream (or Full-Fat Greek Yogurt) (60 ml)
  • 1 teaspoon Vanilla Extract
  • 1 cup Cold Heavy Whipping Cream (240 ml) for garnish
  • 2 Tablespoons Powdered Sugar (25 g) for garnish
  • Thin Key Lime Slices for garnish

Instructions:

  1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan. Tightly wrap the exterior base and sides of the pan in two layers of heavy-duty aluminum foil to waterproof it for the water bath.
  2. Make the Crust: In a medium bowl, combine crushed graham crackers, 2 tablespoons of sugar, and melted butter until evenly moistened (it should resemble wet sand).
  3. Press the mixture firmly and evenly onto the bottom and slightly up the sides (about 1 inch) of the prepared pan. Par-bake the crust for 8–10 minutes. Remove and let cool while preparing the filling.
  4. Cream the Base: Using a stand mixer on medium-low speed, beat the softened cream cheese until it is completely smooth and lump-free (about 3 minutes). Scrape down the bowl frequently.
  5. Incorporate Sugar and Zest: Gradually add the 1 cup of granulated sugar and the lime zest. Mix until just combined and smooth. Then, beat in the sour cream and vanilla extract.
  6. Add Lime Juice: Slowly stream in the Key Lime juice, mixing only until combined. The mixture will slightly thin out.
  7. Add Eggs: Add the eggs one at a time, mixing on the lowest speed possible just until the yellow disappears. Do not overmix after the eggs are incorporated, as this adds air and causes cracking.
  8. Bake Setup: Pour the filling into the cooled, par-baked crust. Place the foil-wrapped springform pan inside a large roasting pan on the middle rack of the oven.
  9. Add Water and Bake: Pour very hot water into the roasting pan until the water reaches about halfway up the sides of the springform pan. Bake for 60–75 minutes. The edges should look set, but the center should still have a slight wobble.
  10. Cooling: Turn the oven off. Leave the cheesecake inside the oven with the door slightly ajar for 1 hour. This slow cooling prevents cracking. Remove the cheesecake from the water bath and allow it to cool completely on a wire rack for another hour.
  11. Chill: Refrigerate uncovered for a minimum of 6 hours, or preferably overnight, until thoroughly chilled and firm.
  12. Finish and Serve: Carefully unwrap the foil and run a thin knife around the edge before releasing the springform ring. Garnish just before serving by whisking heavy cream and powdered sugar until stiff peaks form, spreading or piping over the top, and decorating with Key Lime slices.