Instructions
Prepare the Crust:
Preheat your oven to 325°F. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
Make the Cheesecake:
Beat softened cream cheese and sugar together until smooth and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each addition. Blend in sour cream, key lime juice, lime zest, and vanilla extract until completely smooth. Pour the filling over the prepared crust.
Place the springform pan in a larger roasting pan and add hot water to come halfway up the sides of the springform pan. This water bath ensures even baking and prevents cracks. Bake for 55-65 minutes until the center is almost set but still slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for one hour. Remove from the water bath and refrigerate for at least 4 hours or overnight.
Create the Meringue:
In a completely clean, grease-free bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, one tablespoon at a time, while continuing to beat. Once all sugar is incorporated, increase speed to high and beat until stiff, glossy peaks form, about 5-7 minutes. Add vanilla and beat for another 30 seconds.
Assemble and Finish:
Spread or pipe the meringue over the chilled cheesecake, creating decorative peaks and swirls. Use a kitchen torch to carefully toast the meringue until golden brown, or place under a preheated broiler for 1-2 minutes, watching constantly to prevent burning.
Tips for Success
The key to a perfect meringue is ensuring your bowl and beaters are completely clean and free from any grease. Even a small amount of fat will prevent the egg whites from reaching their full volume. Room temperature egg whites whip more easily than cold ones, so let them sit out for 30 minutes before starting.
For the best key lime flavor, use fresh key limes when available, though bottled key lime juice works perfectly well. Regular Persian limes can be substituted, though the flavor will be slightly less complex.
Allow the cheesecake to cool gradually to prevent cracking. The water bath and slow cooling process are crucial for achieving that perfectly smooth top surface beneath your meringue.
This dessert is best served the day the meringue is added, as it will begin to weep after 24 hours. However, the cheesecake base can be made up to two days in advance and topped with meringue just before serving.
Serves: 10-12 | Prep Time: 30 minutes | Bake Time: 75 minutes | Chill Time: 4+ hours
