The Martha Stewart Key Lime Cheesecake Recipe is creamy, tangy and perfect for dessert lovers. This cheesecake has a smooth lime flavor and a crisp crust.
I love making it for family gatherings and special occasions. Many people search for how to make Martha Stewart Key Lime Cheesecake at home because it feels fancy but is simple to bake.
With fresh key lime juice and basic ingredients, it tastes fresh and light. Once you try this recipe, it quickly becomes a favorite in your dessert collection.
My Experience With This Martha Stewart Key Lime Cheesecake
I first made this cheesecake for a summer dinner. I wanted a dessert that was fresh and not too heavy.
The smell of baked crust and sweet lime filled my kitchen. When I sliced the cheesecake, the texture was creamy and smooth.
The tangy lime flavor surprised everyone. They loved the balance of sweet and tart. Since then, I bake this cheesecake often. It is now my go-to dessert for holidays and celebrations.
Recipe Card Info
- Recipe Name: Martha Stewart Key Lime Cheesecake
- Servings: 8 slices
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Course: Dessert
- Cuisine: American
- Calories: 420 kcal per serving
Equipment List
- 9-inch springform pan
- Mixing bowls
- Measuring cups
- Measuring spoons
- Hand mixer or stand mixer
- Rubber spatula
- Whisk
- Oven
Ingredients You Need for Martha Stewart Key Lime Cheesecake
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ¼ cup key lime juice
- Zest of 2 key limes
- Whipped cream for topping (optional)
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease the bottom and sides of a 9-inch springform pan lightly. This prevents sticking and helps even baking.
2. Make the Crust
Mix graham cracker crumbs, sugar and melted butter in a bowl. Press firmly into the bottom of the pan. Bake for eight minutes, then let it cool.
3. Beat the Cream Cheese
In a large bowl, beat cream cheese until smooth. Add sugar gradually and continue mixing. This creates a creamy base for the cheesecake.
4. Add Eggs
Add eggs one at a time, beating gently after each. This ensures smooth texture and avoids overmixing. Scrape the bowl sides as needed.
5. Add Sour Cream and Flavor
Mix in sour cream, vanilla, lime juice and lime zest. Stir gently until fully combined. The lime flavor should be even throughout the batter.
6. Pour Batter Into Pan
Pour cheesecake batter over the cooled crust. Smooth the top with a spatula. Tap the pan gently to remove air bubbles.
7. Bake the Cheesecake
Bake at 350°F for forty-five to fifty minutes. The edges should set, and the center should slightly jiggle. Do not overbake to maintain creaminess.
8. Cool and Chill
Turn off the oven and let cheesecake cool one hour at room temperature. Refrigerate for at least four hours or overnight for best results.
9. Serve the Cheesecake
Remove springform sides carefully. Slice cheesecake with a warm knife. Top with whipped cream and extra lime zest if desired.
Recipe Tips
- Use room temperature cream cheese for smoother batter.
- Fresh key lime juice gives the best flavor.
- Do not overmix to avoid cracks in the cheesecake.
- Bake gently and check doneness carefully.
- Chill cheesecake fully before slicing for clean cuts.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 kcal |
| Protein | 7 g |
| Fat | 28 g |
| Carbohydrates | 35 g |
| Fiber | 1 g |
| Sugar | 28 g |
Serving Suggestions
Serve this cheesecake cold with a dollop of whipped cream. Add fresh berries or lime slices for extra color.
It works well as a dessert for parties, dinners or celebrations. Each bite is creamy, tangy and refreshing. The citrus flavor makes it feel light and perfect for summer.
Best Sides To Serve With
Pair with fresh fruit like raspberries or strawberries. Serve alongside a cup of coffee or tea. Vanilla ice cream can also enhance the dessert experience. A drizzle of berry sauce adds more sweetness and visual appeal.
Storage and Reheating Tips
Store leftover cheesecake in the refrigerator. Keep it in a covered container for up to four days. Do not freeze whipped cream toppings. The cheesecake can be frozen for up to one month if wrapped tightly. Thaw in the refrigerator before serving.
Martha Stewart Key Lime Cheesecake Recipe
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
- 24 ounces cream cheese softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ¼ cup key lime juice
- Zest of 2 key limes
- Whipped cream for topping optional
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease the bottom and sides of a 9-inch springform pan lightly. This prevents sticking and helps even baking.
Make the Crust
- Mix graham cracker crumbs, sugar and melted butter in a bowl. Press firmly into the bottom of the pan. Bake for eight minutes, then let it cool.
Beat the Cream Cheese
- In a large bowl, beat cream cheese until smooth. Add sugar gradually and continue mixing. This creates a creamy base for the cheesecake.
Add Eggs
- Add eggs one at a time, beating gently after each. This ensures smooth texture and avoids overmixing. Scrape the bowl sides as needed.
Add Sour Cream and Flavor
- Mix in sour cream, vanilla, lime juice and lime zest. Stir gently until fully combined. The lime flavor should be even throughout the batter.
Pour Batter Into Pan
- Pour cheesecake batter over the cooled crust. Smooth the top with a spatula. Tap the pan gently to remove air bubbles.
Bake the Cheesecake
- Bake at 350°F for forty-five to fifty minutes. The edges should set, and the center should slightly jiggle. Do not overbake to maintain creaminess.
Cool and Chill
- Turn off the oven and let cheesecake cool one hour at room temperature. Refrigerate for at least four hours or overnight for best results.
Serve the Cheesecake
- Remove springform sides carefully. Slice cheesecake with a warm knife. Top with whipped cream and extra lime zest if desired.
Notes
- Use room temperature cream cheese for smoother batter.
- Fresh key lime juice gives the best flavor.
- Do not overmix to avoid cracks in the cheesecake.
- Bake gently and check doneness carefully.
- Chill cheesecake fully before slicing for clean cuts.
FAQs about Martha Stewart Key Lime Cheesecake
Can I use regular lime instead of key lime?
Yes, regular lime juice works but the flavor is slightly less tangy. Key limes give a more authentic taste.
Can I make this cheesecake ahead of time?
Yes, make it a day or two in advance. Chilling overnight improves flavor and texture.
Why did my cheesecake crack on top?
Cracks happen if overmixed or overbaked. Bake slowly and let it cool gradually for a smooth top.
Can I use a food processor for the crust?
Yes, pulse graham crackers in a food processor until fine. Mix with butter and sugar before pressing into the pan.
Is this cheesecake suitable for parties?
Absolutely. It looks elegant, serves easily and tastes delicious. Perfect for birthdays, holidays, or casual gatherings.
Conclusion
The Martha Stewart Key Lime Cheesecake Recipe is creamy, tangy and easy to make at home. The ingredients are simple and accessible.
The steps are beginner-friendly and clear. If you want to learn how to make Martha Stewart Key Lime Cheesecake, this recipe is perfect.
Once you try it, it becomes a favorite for desserts and celebrations. This cheesecake brings freshness and elegance to any table.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
