Key Lime Cheesecake with Pecan Crust

I love a citrus-y dessert so I was very excited to try this Key lime cheesecake with pecan crust. It’s delicious! Creamy and dense, with a nice balance of sweetness and tartness.

Baking it in a water bath and cooling it in the oven for an hour made for a pretty foolproof cheesecake, smooth and level with no cracks.

My one small qualm is that the crust is pretty thick. I am a bottom crust only person when it comes to cheesecake, and would have preferred about three-quarters the amount of crust. If you are pressing your crust up the sides of your pan you might find it just right.

I couldn’t find Key limes, so I went with Persian limes instead. If you have access to Key limes I imagine it would be even more delicious, but you can definitely make this with Persian limes!

To create a watertight cover for the springform pan, I took 2 pieces of foil about 15 inches long and stacked them on top of each other. Then, I folded the long edge of the stacked pieces up about 1 inch. I folded 2 more times to make a seam, and opened it up to have one large sheet. Did the same thing with another 2 sheets of foil, then stacked one on top of the other and wrapped the pan. No water leakage!