Strawberry Key Lime Cheesecake

Whip up this delicious strawberry key lime cheesecake recipe complete with graham cracker crust, creamy filling, and sour cream topping.

Take a bite of something sweet and tangy that will tantalize your taste buds.

Treat yourself to Strawberry Key Lime Cheesecake topped with a Key Lime Sour Cream Topping, made with the perfect balance of creamy cheesecake filling, fresh strawberries and zesty lime juice.

This creamy dessert is bursting with fruity flavor, delivering an unforgettable experience for even the pickiest eaters. Let us guide you through each step of creating this mouthwatering treat – all you need is our tried & true recipe!

Tips for making the BEST Cheesecake!

• When baking a cheesecake it is essential to use room temperature ingredients.
• The cheesecake filling can turn out lumpy if you thrown in cold ingredients. Using room temperature ingredients ensures that you can cream your ingredients properly.
• Also be careful not to over whip or your cheesecake will develop air pockets that can give it a weird appearance.
• Be sure to carefully follow the instructions for the water bath. It helps to ensure even baking and helps prevent cracking. It might feel like a lot of extra work but it is totally worth the extra steps to get a perfectly baked cheesecake each and every time.
• If your cheesecake does crack, don’t panic. The sour cream topping on top of the cheesecake will hide any imperfections!
• To get clean slices of cheesecake, run your knife under hot water and wipe it clean with a towel between each cut. 

How to Store Leftover Cheesecake

Before storing your cheesecake make sure it has completely cooled and has been chilled.

You can store the cheesecake whole or cut into portions.

If you will be eating the cheesecake immediately and need only worry about it keeping for a few days then the best storage method is to simply store in the fridge wrapped in plastic wrap or in an air-tight container.

How to Freeze Cheesecake

If you want to make the cheesecake and enjoy it later then freezing is your best option. A properly stored and frozen cheesecake is goof for up to 3 months!

Once your cheesecake has chilled, move it to the freezer and let it freeze, uncovered, for about an hour.

Next you will want to remove the cheesecake from the bottom of the pan and place it on a round piece of cardboard cut to size.

Wrap your cheesecake tightly in plastic wrap before placing it in a large freezer bag or wrapping it in heavy duty aluminum foil.

Then freeze until ready to enjoy.

To defrost, leave it overnight in the refrigerator.

About the Ingredients for Strawberry Key Lime Cheesecake

Crumbs – Graham cracker crumbs work best but you can use any cookie crumbs that you like. Golden oreo crumbs could be tasty here.

Butter – Use salted butter for the crust. If you use unsalted butter you will want to add about 1/4 teaspoon of salt to the crumb mixture.

Sugar – Only use white granulated sugar or caster sugar. You can also use a sugar substitute like monkfruit sweetener.

Cornstarch – A little cornstarch in the batter helps keep the cheesecake from cracking.

Cream cheese – Full fat cream cheese is best, avoid low fat cream cheese. It’s best if the cream cheese is room temperature.

Eggs – Use room temperature eggs for the best results.

Sour cream – Creates a smoother texture and enhances the cheesecake flavour.

Heavy cream – Don’t use milk, don’t use half and half. You need to use 36% milk fat, heavy whipping cream.

Strawberries – Use fresh strawberries for the best results but you could use frozen strawberries that have been thawed and pureed.

Key limes – You can substitute with regular fresh limes if necessary.

Gel food coloring – Use may want to use a little gel food coloring to enhance the pink colour of the cheesecake filling.

Looking for More Tasty Cheesecake Recipes?

Check out more of my favourite cheesecakes!

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These mini HoHo cheesecakes are the perfect dessert for any occasion! Quick, easy, and delicious – better than chocolate swiss rolls!

If you are looking for a dessert to feed a crowd, these crustless mini cheesecakes are just the thing. Top with the filling of your choice.

How to Make a Strawberry Key Lime Cheesecake

Yields: 9-inch round cheesecake | Prep time: 20 Minutes | Cook time: 1 hour 15 Minutes

Ingredients:

For the Crust:

• 2 cups graham cracker crumbs
• 3 tablespoons granulated sugar
• ½ cup unsalted butter, melted
• 2 tablespoons lime zest

For the Cheesecake Filling:

• 1 cup granulated sugar
• 1 tablespoon cornstarch
• 3 – 8 oz cream cheese, softened
• 4 large eggs, room temperature
• 2/3 cup sour cream
• 1/3 cup heavy cream
• 1/2 cup Strawberries, pureed
• 2 tablespoons key lime juice
• 3 drops pink gel food coloring

For the Key Lime Sour Cream Topping:

• 1 ½ cup sour cream
• 2 tablespoons sugar
• 1 teaspoon key lime juice
• 1 tablespoon lime zest
• Homemade whipped cream

Directions:

Preheat the oven to 350 degrees Fahrenheit. Line the bottom of a 9-inch springform pan with parchment paper and spray with baking spray. Line the outside of the pan with foil. Make sure the outside is wrapped enough in foil to ensure no water seeps into the pan.

Using a large bowl, whisk the graham cracker crumbs, sugar, and lime zest. Mix in the melted butter until a wet mixture forms. Press the crust evenly into the pan.

Bake in the oven for 10 minutes, remove and allow to cool.

Reduce oven temperature to 325 degrees Fahrenheit.

Fill a large roasting pan ¼ way full with warm water, and place into the oven.

For the cheesecake filling, whisk together the sugar and cornstarch in the bowl of a stand mixer until well combined.

Add cream cheese and blend until smooth.

Mix in the eggs one at a time, mixing just until combined after each addition. Scrape down sides and bottom of the bowl.

Add sour cream and heavy cream and mix until combined.

Mix in strawberry puree, lime juice and pink food coloring.

Tap the bowl forcefully against the countertop to release any large air bubbles.

Pour over cooled graham cracker crust.

Place cheesecake in the roasting pan then place the roasting pan in the oven and carefully pour in enough boiling water around the cheesecake pan to reach halfway up the side of the cheesecake pan.

Bake in a preheated oven until cheesecake is nearly set but still jiggly in the center, about 60 – 65 minutes.

In a medium bowl, whisk the sour cream, sugar, key lime juice, lime zest until combined.

Pour over the cheesecake and smooth evenly.

Bake in the oven for 10 minutes, then allow to cool to room temperature.

Place into the fridge overnight.

Top with whipped cream, strawberry slices and lime wedges.

Enjoy