Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

This cheesecake is cool, creamy, and slightly tangy. It is the perfect dessert to serve after a spicy meal. It is really the perfect dessert to serve after any meal! Key lime juice can be found bottled in the grocery store.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Mix vanilla wafer crumbs and butter together.
  3. Press crumbs onto bottom and halfway up the sides of a greased 8-inch springform pan.
  4. Bake crust for 5 minutes, then set aside.
  5. In large mixing bowl, combine cream cheese and sugar, beating until smooth.
  6. Add vanilla and key lime juice and beat well.
  7. Add eggs, one at a time, beating until just combined after each egg.
  8. Gently mix in sour cream.
  9. Pour into a greased springform pan.
  10. Bake at 350°F for about 40-45 minutes (cheesecake should still jiggle a little in center).
  11. Turn off oven and leave cheesecake undisturbed for 30 minutes.
  12. Remove cheesecake from oven and cool to room temperature on wire rack.
  13. Refrigerate several hours before serving.
Most Helpful

5 5

Excellent! I loved the cooking method. I think the 30 minutes in the off oven made it turn out perfectly. I did not have any problem with cracking, as I have in the past with cheesecakes. Overall, great recipe.

5 5

The first key lime cheescake I've ever tasted was about a month ago and I've been searching for the recipe ever since... and I'm happy to say that I think I've found it!! This was a great recipe. Thanks! I'll be sharing this with a bunch of my friends.

5 5

Yummy! Had to scrape last tablespoon of sour cream out of container, but still turned out great. Don't have a springform pan; used ready-made 9" graham cracker crust and it almost overflowed. Will definitely be buying one so I can make this again, and other cheesecakes as well! Thank you.