Lime Cheesecake

Lime Cheesecake

Lime Cheesecake
Prep Time 1 hour
Cook Time 1 hour
Additional Time 1 hour
Total Time 3 hours


Graham Cracker Crust

  • 1 stick butter, melted
  • 18 graham crackers
  • 2 Tbsp sugar


  • 16 oz. cream cheese, softened
  • 14 oz. sweetened condensed milk
  • 6 eggs, separated
  • ½ cup sugar
  • ½ cup fresh squeezed lime juice
  • 1 Tbsp + 1 tsp fresh lime zest
  • 1 tsp vanilla extract
  • Powdered sugar (optional)
  • Cooking spray


Preheat your oven to 350° with a rack in the center. Pulse graham crackers in a food processor until they become fine crumbs. Add the melted butter and sugar and pulse until combined, the mixture will look like wet sand.

Prepare a 9” spring-form pan by coating with cooking spray and then lining with parchment paper. Cut a 9” circle for the bottom of the pan, and then make a parchment paper collar for the sides, allowing the collar to extend 2” beyond the edge of the pan.

Next, place the pan on top of several (4 or more) layers of heavy duty aluminum foil and crimp the foil up around the bottom and sides of the pan to build a protective seal. Now you can press the graham cracker into the pan - there is enough crust to press an even layer on the bottom with some crust extending up the sides about ½ an inch or so, or, you can opt to create a thicker single layer bottom crust with no crust on the sides. Blind bake the crust for 10 minutes.

Reduce oven temperature to 325°. To make the cheesecake filling, start by whisking your egg whites to soft peaks in a stand or hand mixer. In a separate bowl, mix together the remaining ingredients until creamy (cream cheese, egg yolks, condensed milk, sugar, lime juice, 1 tablespoon zest, vanilla extract). Gently fold the egg whites, a scoop at a time, into the cream cheese mixture.

Fill a large roasting pan with high sides (large enough to fit your springform pan) with about 1 inch of water. Place the unfilled springform pan in the water bath and then carefully move it to the centered oven rack. Carefully pour the cheesecake filling into the springform pan, while it is in the oven. You can extend the rack out a little bit to make this easier. The filling should come right up to the edge of the pan, but not up to the edge of the parchment collar. Gently push the rack back into the oven and bake for 1 hour.

The cheesecake will puff up into the parchment collar while it bakes. Once the cheesecake is lightly browned on top and a toothpick comes out clean, it is done. Leave the cheesecake in the oven with the door slightly ajar (you can use a wooden spoon to keep the door open) for at least 30 minutes. Allow the cheesecake to slowly cool down to avoid sinking.

Once cool, the cheesecake can be refrigerated. To serve, the parchment can be easily peeled off, and you can top with a sprinkling of powdered sugar (use a sifter for an even layer) and the remaining teaspoon of lime zest. Keep the cheesecake refrigerated when not serving.

Recipe Notes

Making cheesecake is a highly involved process, but when done correctly, the result is fantastic. The springform pan is essential to ensuring the cake can be removed easily. The cooking spray and parchment is additional insurance to avoid sticking, and the parchment collar allows the cheesecake to rise above the edge of the springform when baking. The outside of the springform is lined with several layers of foil to make a water seal to prevent water from leaking into the pan and making the crust soggy. A water bath is necessary to create steam in the oven and ensure the temperature around the cheesecake is even. Without water, the cheesecake might crack due to heating too quickly. 

Beating egg whites to soft peaks and then folding them in allows the cheesecake to puff up for a light and airy texture. I prefer a slightly browned top on my cheesecake, but some do not, so you can choose to bake this for less time. Just watch it closely as it bakes and pull it out once the edges are set, but the center is still jiggly. It will finish cooking as it cools. Speaking of cooling, once the cheesecake is done baking, it’s important to turn off the oven and leave the cheesecake in with the door vented. If you pull the cheesecake out right away, the custard will sink and the center of your cake will be dense.


Light, sweet, tart and creamy all in one dessert. A special occasion treat if there ever was one.

Recipe Attempts

This recipe has been attempted by the author 1 time(s).