Vanilla Bean Key Lime Cheesecake
If you need a summertime dessert, look no further! I made this cheesecake for my family’s 4th of July cookout, and it was everything I wanted it to be. Sweet, tart, creamy, with just a hint of warm vanilla to balance it out. It’s rich and refreshing all at the same time.
When I was a kid, I was adamant about the fact that Key Lime Pie was too tart to even be considered a dessert. My philosophy was that if it didn’t involve chocolate or was more sour than sweet, it didn’t belong on the dessert table. But, somewhere along the way, my adult tastebuds came in, and I’ve found myself reaching for lemon or lime flavors far more than I used to. This cheesecake was just about perfect for me. Tart enough to taste the lime, but rounded out well by the cream cheese and vanilla bean. We’re going to consider it character development.
Despite how they may look, cheesecakes are very simple to throw together and have become one of my favorite baked goods to bring to gatherings. The main things you want to look for in a cheesecake are a filling that has been well mixed and a finished product that has been baked properly. Apart from that, if you follow a recipe and are conscious of your flavors, its not too hard to whip one up (and they’re always a crowd pleaser).
If your views of Key Lime Pie align with younger Hannah’s views, you can use this recipe and either completely leave out the Key Lime juice, or you can use less than the recipe calls for. This cheesecake is VERY customizable to your tastes!
Apart from that, I hope you give this cheesecake a try while the weather is warm and the sun is out!
With love,
Your Baker, Hannah
Convinced it’s time for some Key Lime Cheesecake? Here’s a grocery list of everything you’re gonna need!
Ingredients for Key Lime Cheesecake:
Graham cracker crumbs
Butter
Sugar
Cream cheese
Sour cream
Eggs
Key lime juice
Vanilla bean paste
Lime slices (for garnish)
Heavy cream
Powdered Sugar (for topping)
(To make it even easier, you can hit the “Get Ingredients” button inside the recipe, and these items will be added straight to your shopping cart at the grocery store of your choice.)
Ingredient Substitutions:
Graham Crackers: You can use crushed digestive biscuits or vanilla wafers if you don’t have graham crackers.
Key Lime Juice: If you can’t find key limes, regular lime juice works well. Bottled lime juice is also an option in a pinch.
Vanilla Bean Paste: Vanilla extract is a great alternative if you don’t have paste. Use 1 tablespoon of vanilla extract in place of 2 tablespoons of paste.
Sour Cream: If sour cream isn't available, you can substitute with plain Greek yogurt or crème fraîche for a similar tangy flavor.
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Step-By-Step Summary For Baking Key Lime Cheesecake:
Start by making the graham cracker crust, mixing together graham cracker crumbs, melted butter, and sugar, and pressing it into the base of a 9-inch springform pan. While the crust sets, prepare the cheesecake filling by beating cream cheese and sugar until smooth. Add in sour cream, eggs (one at a time), key lime juice, and vanilla bean paste, ensuring everything is well-mixed. Pour the batter into the prepared crust.
Bake the cheesecake at 425°F for 10 minutes, then lower the temperature to 325°F and bake for another 40-50 minutes until the edges are set and the center has a slight jiggle. Let the cheesecake cool to room temperature before chilling it in the fridge for 2-4 hours to fully set. Garnish with whipped cream and lime slices before serving.
FAQs about Baking Cheesecakes
Q: How can I tell if my cheesecake is done baking?
A: Your cheesecake is done when the edges are set and the center still has a slight jiggle. It will continue to firm up as it cools.
Q: Should I use a water bath for this recipe?
A: While a water bath can help prevent cracks, this recipe doesn't require one. The two-step baking process helps protect the cheesecake from cracking.
Q: How do I store my cheesecake?
A: Store your cheesecake covered in the fridge for up to 5 days. Make sure it’s completely chilled before covering it to avoid condensation.
Q: Can I use bottled lime juice?
A: Yes, bottled lime juice is a convenient substitute if you can’t find fresh key limes.
Q: How long should I let my cheesecake chill?
A: For best results, chill the cheesecake in the fridge for 2-4 hours or overnight.
Tips for Preventing Cracks in Your Cheesecake:
Don’t Overmix: Overmixing introduces too much air, leading to cracks. Mix ingredients just until they are incorporated.
Temperature Control: Start by baking at a high temperature (425°F) for the first 10 minutes, then reduce to 325°F. This method ensures the cheesecake sets properly without overcooking.
Slow Cooling: Open the oven door slightly after baking to gradually cool down the cheesecake. Rapid temperature changes can lead to cracks.
How to Achieve a Perfectly Silky Cheesecake:
Room-Temperature Ingredients: Ensure your cream cheese, eggs, and sour cream are at room temperature. This helps them combine smoothly without lumps.
Mix Slowly: Use a slow to medium speed on your mixer to avoid whipping too much air into the batter, which can cause cracks or a grainy texture.
Avoid Overbaking: Keep an eye on the cheesecake in the last 10-15 minutes of baking. It’s better to underbake slightly than to overbake and end up with a dry texture.
How to Freeze a Baked Cheesecake to Serve Later:
Freezing cheesecake is easy and allows you to prepare ahead of time. Once the cheesecake has cooled completely and been chilled in the fridge, wrap it tightly in plastic wrap followed by a layer of aluminum foil. Freeze for up to 3 months. When ready to serve, thaw the cheesecake overnight in the fridge. Wait to garnish with whipped cream and lime slices until after it’s thawed to preserve their freshness.
Recipe for Vanilla Bean Key Lime Cheesecake:
Vanilla Bean Key Lime Cheesecake
Ingredients
Instructions
- In a small bowl, stir together graham cracker crumbs, melted butter, and sugar until well combined. Transfer the mixture to a 9 inch springform pan.
- Using a flat bottomed measuring cup, lightly spread and press the crust mixture into the bottom of the pan, making sure to push some up along the sides (about halfway to the top), forming the graham cracker crust. This will be easiest to do while the mixture is still slightly warm from the melted butter. Set aside.
- Place your cream cheese and sugar into a large mixing bowl, and using an electric hand mixer, mix on high until the cream cheese and sugar have become completely smooth. Try to smooth out any lumps in the mixture before proceeding.
- Once the sugar and cream cheese are combined, add the sour cream, vanilla, and one egg. Mix until combined.
- Add the last 2 eggs one at a time, mixing between each addition until the cheesecake batter is homogenous.
- Once smooth, stir in the Key Lime juice and vanilla bean paste until well mixed.
- Pour the cheesecake mix into the crust inside the springform pan, and smooth out the top.
- Place the cheesecake into the oven and bake for 10 minutes at 425 degrees F.
- Once the 10 minutes have passed, open the oven door to allow some heat to escape, close it again, and decrease the oven temperature to 325 degrees F. Continue baking for another 40-50 minutes until the sides have set, but the center still has a little bit of a wobble to it.
- Once done, pull from the oven, and allow to cool to room temperature before placing in the fridge to finish setting. This will help the cheesecake avoid cracking. Allow to set for 2-4 hours in the fridge.
- Once the cheesecake has set, remove it from the fridge and top it with fresh whipped cream and lime slices. Slice, serve, and enjoy!
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