Creamy Lime Cheesecake

Creamy Lime Cheesecake

Ingredients

For the Crust

 • 1½ cups (150 g) graham cracker crumbs or digestive biscuit crumbs

 • ¼ cup (50 g) granulated sugar

 • 6 tablespoons (85 g) melted butter

For the Lime Cheesecake Filling

 • 24 oz (680 g) cream cheese, softened

 • 1 cup (200 g) granulated sugar

 • 1 cup (240 ml) sour cream

 • 3 large eggs, room temperature

 • ¼ cup (60 ml) fresh lime juice

 • 1 tablespoon lime zest

 • 1 teaspoon vanilla extract

For the Lime Topping (Glaze)

 • ¾ cup (180 ml) water

 • 2 tablespoons cornstarch

 • ⅓ cup (67 g) sugar

 • ¼ cup (60 ml) fresh lime juice

 • 1–2 drops yellow food coloring (optional, for the same look as your image)

 • Extra lime zest for garnish

Instructions 

Prepare the Crust

 • Mix the cracker crumbs, sugar, and melted butter until the texture resembles wet sand.

 • Press the mixture firmly into the bottom of a greased or lined 9-inch springform pan.

 • Bake the crust at 325°F (160°C) until lightly set, then let it cool while preparing the filling.

Make the Cheesecake Filling

 • Beat the softened cream cheese until smooth and creamy with no lumps.

 • Add the sugar and continue mixing until fluffy.

 • Mix in the sour cream, lime juice, lime zest, and vanilla until well combined.

 • Add the eggs one at a time, mixing gently to avoid incorporating too much air.

 • Pour the filling over the cooled crust and smooth the top.

 • Bake at 325°F (160°C) until the center jiggles slightly like gelatin, and the edges are set.

 • Allow the cheesecake to cool completely, then chill for at least 4 hours or overnight for best texture.

Make the Lime Topping

 • Whisk the water, cornstarch, sugar, and lime juice in a saucepan.

 • Cook over medium heat, stirring constantly, until thickened and glossy.

 • Add a drop of yellow color if you want the same bright pastel shade as the picture.

 • Allow it to cool to room temperature, then spread evenly over the chilled cheesecake.

 • Garnish with fresh lime zest.