Father's Day is almost here, and what better way to celebrate the ultimate superhero in our lives than with a dessert that packs a punch of flavor and indulgence? A slice of this creamy, tangy, and zesty Key Lime Cheesecake is all it takes to show Dad how much he means to us. 

This recipe is not only easy to follow, but it's also a foolproof way to impress Dad with your baking skills. With just a handful of ingredients and a little bit of love, you can whip up a dessert fit for a king (or a superhero!). So, tie on your apron, grab your mixing bowl, and let's get ready to make Dad's day extra special with this Key Lime Cheesecake recipe!

SmartCanister Lineup

This recipe is made easiest if you are using PantryChic SmartCanisters to store graham cracker crumbs, granulated sugar, and cornstarch. 

If you are not already storing all of these ingredients in their own SmartCanister, you can always use the PantryChic's scale function to manually add an ingredient.

Prepare the Oven and Pan

Place one oven rack in the center position to bake the cheesecake on and another oven rack below it to place a water bath that will create steam to prevent the cake from cracking. Preheat the oven to 300°F.

Next, prepare a 9-inch springform pan by spraying it with vegetable oil spray and tightly wrapping the bottom and outside of the pan in aluminum foil to prevent leaks. 

Create the Crust

Place a mixing bowl on the PantryChic scale. Dispense 1 1/2 cups graham cracker crumbs and 2 tablespoons sugar. Stir in melted butter to create a crumbly dough.

Press the dough into the bottom of the prepared springform pan to create a crust, working the crust about 3/4-inch up the walls of the pan as well to give the final cheesecake more stability.

Bake the crust for 15 minutes and let it cool for at least 10 minutes before adding the cheesecake batter. As the crust is cooling, place a 13 x 9-inch baking dish of hot water on the bottom oven rack to heat up and start creating steam.

Make the Cheesecake Filling

Place the bowl of an electric mixer on the PantryChic scale. Dispense 1 cup sugar and 1 1/2 tablespoons cornstarch. Stir together. Add the softened cream cheese and beat at medium speed, just until combined. Add the eggs, Key lime juice, and lime zest and beat at medium speed, just until mostly smooth. Do not overmix!

Pour the cheesecake batter over the pre-baked crust in the springform pan and smooth out the top with a rubber spatula. Tap on the counter to remove any air bubbles.

Bake and Cool the Cake

Place on the middle rack, above the baking dish of water on the bottom rack, and bake 1 hour, or until the sides of the cake have set and are pulling away from the pan.

Turn off oven, crack the oven door open a few inches, and let cool in oven for 30 minutes. Transfer to a wire rack and continue cooling 1 hour. Cover and refrigerate 6 hours to fully set before serving. Garnish with whipped cream and slices of key lime, if desired.

This Key Lime Cheesecake recipe is perfect for Father's Day or any special occasion. Its tangy and creamy filling, combined with the buttery and crunchy crust, creates a delightful dessert that is sure to impress dad and the whole family. So, surprise your dad with this delicious dish and make his day extra special!

Recipe: Key Lime Cheesecake

Active Prep Time: 20 mins ∙ Cook Time: 75 mins ∙ Serves: 10–12

SmartCanister Ingredients

1 1/2 cups (156g) graham cracker crumbs

2 tablespoons (25g) granulated sugar

1 cup (200g) granulated sugar

1 1/2 tablespoons (12g) cornstarch

Other Ingredients

Vegetable oil spray

6 tablespoons (85g) butter, melted

24 ounces (3 bricks) cream cheese, softened

3 large eggs

1/2 cup (120g) Key lime juice

Zest of 1 lime or 3 Key limes

DIRECTIONS

1. Place one oven rack in the center position and another rack below it with enough room to place a 13 x 9-inch baking dish. Preheat oven to 300°F.
2. Spray a 9-inch springform pan with vegetable oil spray. Tightly wrap the bottom and outside of the pan in aluminum foil to prevent leaks as the cheesecake bakes.
3. Place a mixing bowl on the PantryChic scale. Dispense 1 1/2 cups graham cracker crumbs and 2 tablespoons sugar. Stir in melted butter to create a crumbly dough.
4. Press the dough into the bottom of the prepared springform pan to create a crust. Try to work the crust about 3/4-inch up the walls of the pan as well to give the final cheesecake more stability.
5. Bake the crust 15 minutes. Once baked, let cool at least 10 minutes before adding the cheesecake batter.
6. Once the crust is cooling, fill a 13 x 9-inch baking dish with hot water and place on the bottom rack of the 300°F oven.
7. Place the bowl of an electric mixer on the PantryChic scale. Dispense 1 cup sugar and 1 1/2 tablespoons cornstarch. Stir together.
8. Add the softened cream cheese and beat at medium speed, just until combined. Add the eggs, Key lime juice, and lime zest and beat at medium speed, just until mostly smooth. Do not overmix!
9. Pour the cheesecake batter over the pre-baked crust in the springform pan and smooth out the top with a rubber spatula. Tap on the counter to remove any air bubbles.
10. Place on the middle rack, above the baking dish of water on the bottom rack, and bake 1 hour, or until the sides of the cake have set and are pulling away from the pan.
11. Turn off oven, crack the oven door open a few inches, and let cool in oven for 30 minutes. Transfer to a wire rack and continue cooling 1 hour. Cover and refrigerate 6 hours to fully set before serving.