Add 1 ½ cups sugar, lime juice, lime zest and vanilla and beat until smooth.
Whip the cream in a separate bowl with an electric mixer until stiff peaks form. Fold the whipped cream into the cream cheese mixture carefully so you do not deflate it. Taste and adjust the sweetness if necessary.
Spread into prepared pan, cover and refrigerate for at least 5-6 hours or until firm. Slice and serve with sweetened whipped cream as desired.
How to make Key Lime Cheesecake:
Start with the crust — I use a simple, no bake graham cracker crust. It’s not too sweet and stays together well thanks to a good amount of glue (i.e. butter).
Mix up the filling: start with room temperature cream cheese, and beat it first by itself to prevent any lumps.
Add the sugar, lime juice and zest and beat it until smooth.
Beat the whipping cream (30-35% and cold) and until stiff peaks form — you want it as thick and as firm as possible.
Fold the cream into the cheesecake filling, and then spread into the crust.
Chill — this step is crucial! You need to chill at least 6 hours (I try to make it a day in advance if possible).
How to make this Key Lime Cheesecake ahead:
Refrigerator
This is a great dessert for making 1-2 days ahead. Simple cover and store in the refrigerator for up to 2 days before serving (any longer than this, and the crust may begin to become soggy).
Freezer
You can also freeze this recipe, but if you plan to freeze it I recommend eating it at partially frozen or thawing on a cooling rack.
As it thaws completely, the filling can release additional moisture which can make for a soggy crust. To combat this, unwrap your frozen cheesecake and place it on a cooling rack in the fridge to thaw completely.
If you use this method, it will have the perfect consistency!
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