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Ultra Creamy Lime Cheesecake

Have you been searching for a ridiculously delish Lime Cheesecake? You’ve come to the right place!

Slice of lime cheesecake with the rest of the cheesecake in the background.

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Ah yes, another delicious cheesecake recipe to stir your senses.

We all know how much I love cheesecake. It’s a little obvious. The love affair began when I was around 10 years old and has only grown in leaps and bounds. Today I bring you my newest cheesecake recipe, this Ultra Creamy Lime Cheesecake.

I made this beauty for my 31st birthday. The inspiration? Tequila. HA! It’s a bit odd, I know, but OH SO TRUE! My lovely step daughter got me hooked on Casadores tequila over Thanksgiving. A shot over a cube or two of ice and a quarter lime. Delicious. When it came to cheesecake ideas for my birthday, all I could think of was a margarita cheesecake! I was SO TEMPTED to make a tequila glaze for the top, but figured that wouldn’t go over well with the children…

So I decided an Ultra Creamy Lime Cheesecake would do the trick. This Lime Cheesecake is absolutely delicious! I hope you love this beauty as much as we do!

Why it works

  1. The graham crumb base is the perfect amount of crunchy and salty while the cheesecake is gorgeously rich in lime.
  2. This gorgeous cheesecake is pure creamy heaven, you’ll be in complete velvety bliss.
  3. Who doesn’t love cheesecake? Make this beauty for a birthday or get-together to impress your guests!
Top of the lime cheesecake, displaying fresh whipped cream and lime slices.

Lime Cheesecake Ingredients

This yummy Lime Cheesecake is a fairly basic cheesecake with few ingredients. That way the lime flavour can sing its heart out. This is what you’ll need:

Crust

  • graham cracker crumbs
  • sugar
  • butter

Cheesecake

  • cream cheese
  • cornstarch
  • sugar
  • salt
  • eggs
  • sour cream
  • vanilla
  • lime juice
  • lime zest

Optional Garnish

  • whipped cream
  • lime slices

How to make Lime Cheesecake

These directions are for a fool proof cheesecake that is perfectly creamy without any ugly cracks.

Crust

Heat oven to 350° and cover the bottom half of the 10″ springform pan with tin foil. You will want to use just one single sheet and allow the tin foil to come up the sides of the pan as far as it can go. Push the tin foil to the sides of the pan as best you can. This cheesecake will be baked in a water bath; the tin foil stops the water from bubbling into the bottom of the cheesecake and turning the crust soggy. (springform pans are not water safe)

Spray the inside of the springform pan with cooking oil and set aside. In a medium bowl melt butter, either in a microwave or on top of a double boiler, then mix with the graham crumbs and sugar. Press into the bottom of the prepared springform pan with a fork until the crust is perfectly even and firm. Bake for 8 minutes, then remove from the oven to cool while the cheesecake layer is made.

Cheesecake

Zest and juice the limes and set aside. Using a stand mixer with the paddle attachment whip the cream cheese until all the lumps are gone. Mix in the sugar and whip until light a fluffy. Stir in the cornstarch, salt and then the eggs, scraping the bowl in between each addition. Mix in the sour cream, vanilla, lime juice and lime zest until just combined.

Bring a kettle full of water to a boil and place the springform inside the roasting pan. Pour the cheesecake batter inside the springform pan, over top of the crust. Pour the boiling water inside the roasting pan until the water comes halfway up the tin foil. This may only be half an inch, depending on how far up the pan you were able to get the tin foil.

Bake

Place the whole roasting pan inside the preheated oven on the middle rack and bake for 45-55 minutes. The edges of the cheesecake will look puffy and the center will look sunken and jiggly. This will appear as if the cheesecake is not ready yet, but it is! Shut the oven off and prop the door open just a crack with a wooden spoon.

Allow the cheesecake to rest inside for 1 hour, then remove from the oven and set on the counter for a couple of hours until it comes to room temperature. Refrigerate for several hours or overnight without removing the springform pan edge or covering with plastic wrap.

Serve

When ready to serve this beauty, unhinge the springform pans edge and remove. Decorate with fresh whipped cream and/or slices of lime if you like, but it’s not necessary. This Lime Cheesecake is so delicious on it’s own, it really doesn’t need anything else. Cut into 16 slices and serve with a smile 😁

Expert Tips

  1. If you are interested, here is a good read on Cheesecake Tips before you get started.
  2. Start with room temperature ingredients. This will help each ingredient combine easier with the others, creating a better textured cheesecake.
  3. It’s important to make sure you are scraping all the way down to the bottom of the bowl after each addition, to ensure there are no clumps being left below.
  4. Don’t over fill the water! You want to make sure the water level doesn’t come close to the top of the tin foil, otherwise some could get inside and make the crust soggy.
  5. Try not to over bake the cheesecake. Once it is ready, the edges of the cheesecake will look puffy and the center will look sunken and jiggly.
  6. Cool the cheesecake properly. I know, it’s a long haul, but the texture and flavour will be so much better the longer you wait to dive in!
Top of the cheesecake, displaying freshly whipped cream with lime slices.

Whipped Cream

I majorly love whipped cream. Great big fan. I find it compliments this Lime Cheesecake without taking from the beautiful flavour and velvety texture. To make whipped cream you’ll need a hand blender or (my preference) a stand mixer with whisk attachment, heavy cream and if you like, some icing sugar, lime juice and/or vanilla extract.

Pour the heavy cream into the stand mixer bowl and using the whisk attachment, whip on high until soft peaks form. Now you can add the other ingredients if you like. I like to add about 1/2 tsp vanilla, 1/2 a lime squeezed and 1 tsp sifted icing sugar. Continue whipping until firm peaks form. Give the whipped cream a taste and from there you can add more sugar, vanilla or lime juice.

Serve the whipped cream on the side or fill a piping bag and decorate the top of the cheesecake.

Can you make a cheesecake without a springform pan?

Cheesecake was much more common in my house as I was growing up than any other type of dessert. Every holiday ended with one of my parents delicious cheesecakes, and no, they were not made in a springform pan. My parents always made their cheesecake in a pie plate!

Personally, I much prefer my cheesecake in a springform pan, but if you don’t have access to one, you can easily make a cheesecake in another dish. No matter what dish you choose, the baking time will be different. If you choose a pie plate, the batter in this recipe will be way too much for one. You can either double the crust recipe and divide into two pie plates, then make one batch of the lime cheesecake batter to divide between the two. Or you can make one crust recipe for one pie plate and make half a batch of the lime cheesecake.

Just watch the cheesecake carefully while baking to ensure you don’t over cook it! Cool the cheesecake the same either way.

Top of the lime cheesecake decorated with fresh whipped cream and lime slices. One slice is removed and served on a plate.

How to store Lime Cheesecake

I only managed to save one single slice of cheesecake this time! I was so sad, I thought I’d be eating it for days on end. If you have cheesecake leftover, lucky you! It will store in the refrigerator for 3-4 days.

How to freeze Lime Cheesecake

Do you have a lot leftover? Cheesecake freezes super well! A great way to freeze lots of cheesecake? Slice the remaining cheesecake up into single serving sizes and place evenly around a baking sheet lined with parchment, wax paper or a non slip baking mat. Freeze the cheesecake slices until completely firm, then wrap each slice individually in wax paper or tin foil. Load them up into a freezer safe ziplock bag and store them in the freezer. They will last 6-8 months! Well, they WOULD last 6-8 months 🤭😉

I love being able to squirrel away cheesecake into my freezer. There isn’t much better than surprising a visitor with a delicious slice of cheesecake!

Love this recipe? Check out these cheesecakes next:

Quadruple Chocolate Cheesecake

Classic Cheesecake with Strawberry Sauce

No Bake Oreo Cheesecake

Gingerbread Crust Cheesecake

Lemon Blueberry Swirl Cheesecake

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Impress your guests with this ridiculously delish Ultra Creamy Lime Cheesecake, perfect for birthdays or any other special occasion.
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5 from 1 vote

Ultra Creamy Lime Cheesecake

Impress your guests with this ridiculously delish Ultra Creamy Lime Cheesecake, perfect for birthdays or any other special occasion.
Course Dessert
Cuisine Canadian
Keyword cheesecake, lime cheesecake
Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 6 hours
Total Time 1 hour 10 minutes
Servings 16 slices
Author Aleta

Ingredients

Crust

  • 6 tbsp melted butter
  • 1.5 cups graham cracker crumbs
  • 2 tsp sugar

Cheesecake

  • 4 x 8 oz full fat cream cheese room temperature
  • 1 cup sugar
  • 2 tbsp cornstarch
  • 1/4 tsp salt
  • 4 eggs room temperature
  • 1.25 cups 14% MF sour cream room temperature
  • 2 tsp clear vanilla extract
  • 3 limes

Instructions

Equipment Needed

Directions

    Crust

    • Heat oven to 350° and cover the bottom half of the 10" springform pan with tin foil. You will want to use just one single sheet and allow the tin foil to come up the sides of the pan as far as it can go. Push the tin foil to the sides of the pan as best you can. Spray the inside of the springform pan with cooking oil and set aside.
    • In a medium bowl melt butter, either in a microwave or on top of a double boiler, then mix with the graham crumbs and sugar. Press into the bottom of the prepared springform pan with a fork until the crust is perfectly even and firm. Bake for 8 minutes, then remove from the oven to cool while the cheesecake layer is made.

    Cheesecake

    • Zest and juice the limes and set aside. Using a stand mixer with the paddle attachment whip the cream cheese until all the lumps are gone. Mix in the sugar and whip until light a fluffy. Stir in the cornstarch, salt and then the eggs, scraping the bowl in between each addition. Mix in the sour cream, vanilla, lime juice and lime zest until just combined.
    • Bring a kettle full of water to a boil and place the springform inside the roasting pan. Pour the cheesecake batter inside the springform pan, over top of the crust. Pour the boiling water inside the roasting pan until the water comes halfway up the tin foil. This may only be half an inch, depending on how far up the pan you were able to get the tin foil.

    Bake

    • Place the whole roasting pan inside the preheated oven on the middle rack and bake for 45-55 minutes. The edges of the cheesecake will look puffy and the center will look sunken and jiggly. This will appear as if the cheesecake is not ready yet, but it is! 
    • Shut the oven off and prop the door open just a crack with a wooden spoon. Allow the cheesecake to rest inside for 1 hour, then remove from the oven and set on the counter for a couple of hours until it comes to room temperature. 
    • Refrigerate for several hours or overnight without removing the springform pan edge or covering with plastic wrap.

    Serve

    • When ready to serve this beauty, unhinge the springform pans edge and remove. Decorate with fresh whipping cream and/or slices of lime if you like, but it's not necessary. This Lime Cheesecake is so delicious on it's own, it really doesn't need anything else. Cut into 16 slices or if you are overly generous, 12.

    Notes

    Expert Tips

    1. If you are interested, here is a good read on Cheesecake Tips before you get started.
    2. Start with room temperature ingredients. This will help each ingredient combine easier with the others, creating a better textured cheesecake.
    3. It’s important to make sure you are scraping all the way down to the bottom of the bowl after each addition, to ensure there are no clumps being left below.
    4. Don’t over fill the water! You want to make sure the water level doesn’t come close to the top of the tin foil, otherwise some could get inside and make the crust soggy.
    5. Try not to over bake the cheesecake. Once it is ready, the edges of the cheesecake will look puffy and the center will look sunken and jiggly.
    6. Cool the cheesecake properly. I know, it’s a long haul, but the texture and flavour will be so much better the longer you wait to dive in!

    2 Comments

    1. 5 stars
      This cheesecake is heavenly. Perfect creamy texture complimented with a perfect crust and delicious lime flavour. My only regret about this cheesecake was that I didn’t get a second slice.

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