For the best flavor, use high-quality white chocolate. Do not over-bake the cheesecake, as this will result in a dry texture. Chilling the cheesecake overnight will allow the flavors to meld and develop further. Gently tap the springform pan on the counter before baking to release any trapped air bubbles.
White Chocolate Key Lime Cheesecake
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PREP TIME20 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME2 hrs 50 mins
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SERVING12 People
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VIEWS16
A symphony of sweet and tart, this cheesecake combines the creamy richness of white chocolate with the zesty tang of fresh key limes for a truly unforgettable dessert experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate37 g
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Cholesterol164 mg
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Fiber0 g
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Protein10 g
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Saturated Fat25 g
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Sodium284 mg
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Sugar33 g
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Fat41 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 325 degrees F (165 degrees C). Lightly grease the bottom of a 9-inch springform pan. (5 minutes)
02
Step
2 mins
Sprinkle graham cracker crumbs evenly into the bottom of the prepared pan, creating a thin, even layer. (2 minutes)
03
Step
5 mins
In a large bowl, beat cream cheese and sugar with an electric mixer until smooth and completely combined, ensuring no lumps remain. (5 minutes)
04
Step
3 mins
Add eggs one at a time, mixing well after each addition, allowing each egg to fully incorporate into the cream cheese mixture before adding the next. (3 minutes)
05
Step
2 mins
In a stainless steel bowl, combine white chocolate chips, heavy cream, lime juice, and lime zest. Place the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. (2 minutes)
06
Step
7 mins
Stir the chocolate mixture continuously until the chocolate is completely melted and the mixture is smooth and glossy, about 5 minutes. Remove from heat and pour into the cream cheese mixture. Stir gently to combine until evenly distributed. (7 minutes)
07
Step
1 mins
Pour the cheesecake mixture over the graham cracker crumbs in the prepared springform pan. (1 minute)
08
Step
1 hrs 15 mins
Bake in preheated oven until the cheesecake's center is just set but still has a slight wobble, about 75 minutes. To prevent cracking, consider placing a pan of water on the lower rack of the oven to create a humid environment. (75 minutes)
09
Step
4 hrs 15 mins
Turn off the oven and let the cheesecake cool inside for an hour with the door ajar to prevent cracking. Cool at room temperature for 15 minutes before refrigerating to chill completely, at least 4 hours. (255 minutes)
10
StepOnce chilled, carefully remove the cheesecake from the springform pan. Serve cold and enjoy!
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Ines Gottlieb
Jun 27, 2025My family loved it! I will definitely be making this again.
Angelo Harvey
May 21, 2025This cheesecake was a hit! The lime and white chocolate are a perfect match.
Wilfrid Rempelfriesen
May 20, 2025I added a touch of vanilla extract and it enhanced the flavor even more!
Stephon Runolfsdottir
May 6, 2025Easy to follow recipe and the results were amazing!