Key Lime Cheesecake

06.19.2016

If you haven’t noticed yet I could live on cheesecake! Now if only I could figure out how to make it healthy. I actually love a good splurge once in a while – as in every weekend I need a really decadent dessert like so. I say “need” because I basically do feel like I need it, it gives me a good start to a new week. Makes me feel nice and refreshed :). It’s like a spa treatment through my eyes. I’d take something like this over a back massage any day!

Key Lime Cheesecake | Cooking Classy

This Key Lime Cheesecake is unbelievably delicious! It’s perfectly tart, perfectly sweet, perfectly tangy, perfectly creamy, perfectly luscious – it’s perfectly everything! You know it’s good when you can’t help but reach into the fridge at midnight for another slices (whoops)! Trust me though it is worth every single calorie. We all need to treat ourselves sometimes and this is the perfect bright, summery cheesecake to make for any kind of celebration this summer… or to make just because. I wouldn’t wait for a celebration or get together to make this if you don’t have one coming up soon. You’ll have to make it just because life needs cheesecake sometimes.

So yes this is called Key Lime Pie but to be honest I’ve never bake with key limes. I don’t have the patience to juice millions of itty bitty limes to get 1/2 cup of juice. I mean really though, what do you get out of one of those things a teaspoon of juice? Fresh lime juice is a must here though, whether you use choose to use Persian Limes (the regular size) or key limes it won’t make a huge difference. Either way you’ll end with one incredible cheesecake that is basically guaranteed to get rave reviews (just please don’t use bottled lime juice, it won’t be near as good)! My family loved it, and since we are a small family I got to eat it for three days straight – it was a good three days! Make this cheesecake at least once this summer, the summer won’t be complete until you do!

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Key Lime Cheesecake

4.95 from 18 votes

Yield: About 14 servings

Ingredients

Crust

  • 2 cups (230g) crushed graham cracker crumbs (from 15 sheets)
  • 3 Tbsp (39g) granulated sugar
  • 1/2 cup (113g) salted butter, diced into 1 Tbsp pieces and melted

Filling

  • 1 cup + 2 Tbsp (236) granulated sugar
  • 1 Tbsp (8g) cornstarch
  • 3 (8 oz) pkgs. cream cheese, softened well (but not melted)
  • 4 large eggs
  • 2/3 cup (160g) sour cream
  • 1/3 cup (80ml) heavy cream
  • 1/2 cup (120ml) fresh lime or key lime juice
  • 1 1/2 tsp vanilla extract

Toppings

  • 1 cup (235ml) heavy cream
  • 2 1/2 Tbsp (33g) granulated sugar
  • Fresh raspberries or sliced strawberries , lime wedges, lime zest and fresh mint (optional)

Instructions

  1. Preheat oven to 350 degrees. Line the outside of a 9-inch springform pan with a sheet of 18 by 18 heavy duty aluminum foil (make sure the foil has no holes, you don't want any water to leak in). Add graham crackers and sugar to a mixing bowl and stir to combine, then pour in butter and mix with a fork until evenly moistened. Pour into prepared springform pan and press evenly into bottom and up the sides coming about 1-inch from the top. Bake in preheated oven 10 minutes, then remove and cool on a wire rack.
  2. For the filling:
  3. Reduce oven temperature to 325 degrees. Have a large roasting pan ready and boil about 4 quarts of water (you may not need all of it). In a small mixing bowl whisk together granulated sugar and cornstarch until well combined. Add cream cheese to a large mixing bowl, pour sugar mixture over top and using an electric hand mixer blend cream cheese until smooth (scrape down side and bottom of bowl occasionally throughout entire mixing process). Mix in eggs one at a time, mixing just until combined after each addition. Add sour cream and heavy cream and mix until combined. Mix in lime juice and vanilla. Tap bowl forcefully against countertop about 30 times to release any large air bubbles. Pour over cooled graham cracker crust. Place cheesecake in roasting pan then place roasting pan in oven and carefully pour in enough boiling water around cheesecake pan to reach halfway up the side of the cheesecake pan. Bake in preheated oven until cheesecake is nearly set but still jiggly in the center, about 60 - 65 minutes. Remove from oven and cool on a wire rack for 1 hour. Cover and chill in refrigerator 8 hours or overnight.
  4. For the topping:
  5. In a medium mixing bowl whip heavy cream using an electric hand mixer set on high speed until soft peaks form. Add granulated sugar and whip until stiff peaks form. Transfer to a piping bag fitted with a star tip and pipe over cheesecake just before serving. Garnish with berries, lime wedges, lime zest and mint if desired. Store cheesecake in refrigerator.
  6. Recipe source: Cooking Classy
Key Lime Cheesecake | Cooking Classy

99 comments

  • kathleen l backhus: I was suppose tomake this for a fundraiser auction and ost the recipe after looking everywhere and couldn’t find it I gave up and made a new one I saw on line which turned out HORRIBLE. I make about 3 cheesecakes a week so I know how but I wanted something fresh and light and different for this one. even though yours looks like one you would eat in the summer I thought it would be perfect not heavy after a big holiday meal. now I have two days left and am still going to try and do it. but I was wondering what are the brown crumbs you have sprinkled in with the lime zest? are the graham cracker crumbs? and if they are can you tell me maybe a substitute because this has to be given to them the day before the auction and if they put it in the fridge I think the crumbs might get mushy on the top of the cake. also I cannot find lime zest anywhere and if I use fresh and fresh limes like you have will they turn brown in 24 hrs. before the auction and ruin the looks of the cake? I need to make this cake by Monday 11/12/18 to turn in on Tuesday. so if you get this PLEEEZE EMAIL ME QUICKLY AS I AM DISABLED AND IT WILL TAKE TIME FOR ME TO GET EXTRAS THAT I NEED FROM THE STORE. I’LL LET YOU KNOW HOW WE DID. THANK YOU SOO MUCH. November 9, 2018 at 7:29pm Reply

    • Jaclyn: Yes they are graham cracker crumbs. You can omit both the crumbs and the zest from the topping. They are just for looks. I’d also leave off the whipped topping as it will deflate over a few days. November 9, 2018 at 10:37pm Reply

  • Pat guzzo: so I found a good way to juice the key limes: roll them around a little bit (like you do when juicing any citrus) cut them in half and then squeeze in garlic press (like the Kuhn Rikon Epicurean Garlic Press–check Amazon for pic). It still does take a little time but if you prefer the flavor, lit’s worth it. October 20, 2018 at 6:53am Reply

    • Grammie B: wow thank you sooo much for the quick response. I know they were for looks and this is my problem. Now that they won’t let us deliver them on the day of the auction I have no idea what in the world to put on this cake. I can’t even put the fresh fruit because it will get soft also. I usually decorate them with real whipped cream and can freeze them very nicely and then on the morning of the auction thaw them out in the fridg. so they don’t sweat and add fresh fruit a couple of hours before they bid and take them there and they always do great but now I don’t know what to do with these new rules. How can I make it eye appealing so it will bring in the big bucks. mine usually bring in 200 .00 or more but now I just don’t know.time to start praying and bring in the big guns. Ha Ha. but thank you sooo so much for getting back to me soo quickly.
      blessings,
      Grammie B
      P.s.I forgot to tell you I have little packs of what they call whip it, by (Dr. Oetker)
      It’s really just modified corn starch but when you put it in the cream and then whip it nice and stiff it is great for decorating and will hold up on cakes even outside in the sun for several hrs.and it freezes beautifully.there is no taste so often I even put a couple of drops of Loranns oils with any flavor I want and it is really yummie. try it some time you’ll love it. November 9, 2018 at 11:28pm Reply

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