Key Lime Cheesecake with Graham Crust and Sour Cream Top

By Sprig Originals ✓ · cooked up in Sprig

A dense, tangy New York-style cheesecake built on key lime juice — bottled is genuinely the right call here, since hand-juicing two pounds of tiny limes is a punishment, not a technique. A toasted graham crust adds salt and butter underneath, and a thin layer of barely sweetened sour cream baked on top cuts the richness and gives you a clean white finish without any fussy decorating. Baked low in a water bath so it sets creamy instead of cracking.

Ingredients

• 9 whole graham cracker sheets (about 1 1/2 cups crumbs)
• 3 tbsp granulated sugar
• 1/4 tsp kosher salt
• 6 tbsp unsalted butter, melted

• 32 oz full-fat cream cheese (4 blocks), at room temperature
• 1 1/3 cups granulated sugar
• 3 tbsp cornstarch
• 1/2 tsp kosher salt
• 4 large eggs, at room temperature
• 1 large egg yolk
• 2/3 cup bottled key lime juice
• 1 tbsp grated lime zest (from regular Persian limes)
• 1/2 cup sour cream
• 2 tsp vanilla extract

• 1 1/2 cups sour cream
• 1/4 cup granulated sugar
• 1 tbsp bottled key lime juice
• 1 tsp vanilla extract
• 1 pinch kosher salt

• 1 cup heavy cream, cold
• 2 tbsp powdered sugar
• 1 lime, thinly sliced

• 1 9-inch springform pan
• 1 heavy-duty aluminum foil

Instructions

1. Heat the oven to 350°F with a rack in the lower third. Wrap the outside bottom and sides of a 9-inch springform pan in two overlapping layers of heavy-duty foil, pressing tightly so no water can seep in. Lightly butter the inside of the pan.
2. Break the graham crackers into a food processor and pulse to fine crumbs (or seal in a zip-top bag and crush with a rolling pin). Add the sugar, 1/4 teaspoon salt, and melted butter and pulse until the crumbs look like damp sand.
3. Dump the crumbs into the springform pan and press firmly into an even layer across the bottom and about 1 inch up the sides, using the flat bottom of a measuring cup. Bake 10 to 12 minutes, until fragrant and slightly darkened. Cool on a rack while you make the filling. Reduce the oven to 325°F and put a kettle or pot of water on to boil.
4. In a stand mixer with the paddle (or a large bowl with a hand mixer), beat the room-temperature cream cheese on medium-low for 2 minutes until completely smooth, scraping the bowl and paddle twice. Lumps at this stage never disappear later.
5. Whisk the 1 1/3 cups sugar, cornstarch, and 1/2 teaspoon salt together, then add to the cream cheese and beat on medium-low for 2 minutes more until glossy and no grit remains.
6. Add the eggs and the extra yolk one at a time, beating just until each disappears, about 20 seconds each. Keep the mixer on low from here on — beating in air is what makes cheesecakes puff and crack.
7. On low speed, mix in the key lime juice, lime zest, 1/2 cup sour cream, and vanilla until the batter is uniform and pourable, about 30 seconds. Scrape the bottom of the bowl with a spatula and fold a few times by hand to catch any unmixed streaks.
8. Set the foil-wrapped pan in a large roasting pan and pour in the filling; it will come near the top of the crust. Tap the pan gently on the counter a few times to release air bubbles. Pour boiling water into the roasting pan to a depth of about 1 inch.
9. Bake at 325°F for 60 to 70 minutes. The cheesecake is ready when the outer 2 inches are set and the center 3 inches still wobble as a single mass when you nudge the pan; an instant-read thermometer 1 inch from the edge should read 150°F to 155°F.
10. Whisk the topping ingredients — 1 1/2 cups sour cream, 1/4 cup sugar, 1 tablespoon key lime juice, vanilla, and a pinch of salt — until smooth. Pull the cheesecake out, gently spoon the topping over the surface, and spread it to the crust edge with an offset spatula. Return to the oven and bake 10 minutes more, just until the topping loses its shine and sets.
11. Turn the oven off, prop the door open a few inches, and let the cheesecake cool in the water bath for 45 minutes. Then lift it out, peel off the foil, and cool completely on a rack, about 2 hours.
12. Cover loosely and refrigerate at least 8 hours, preferably overnight. To serve, run a thin knife dipped in hot water around the inside edge, then release the springform ring. Whip the cold heavy cream with the powdered sugar to soft peaks if using, and top slices with a spoonful and a twist of lime. Slice with a hot, wiped-dry knife between every cut.

Chef's tips

Nutrition (per serving, estimated)

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