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

5 from 17 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

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Key Lime Cheesecake | Cooking Classy

95 comments

  • Cecilia Mosquera: Hi! What is the purpose of the cornstarch in the recipe? I made it the other day without the cornstarch and it came out amazing. I am serving it again tomorrow😊 September 21, 2018 at 2:44pm Reply

    • Jaclyn: It helps thicken a bit and reduce chance of cracks. But if it worked well without it then great, one less ingredient :). September 24, 2018 at 11:28am Reply

  • Dee: This was perfection! I made some homemade lime curd and topped it with that for an extra dose of tartness. SOOOO GOOD! September 16, 2018 at 8:11pm Reply

  • Angela: I am making this cheesecake for the 4th time today. Everyone loves it and it is so pretty and colorful. August 24, 2018 at 8:31am Reply

    • Jaclyn: Happy to hear you’re making it for a 4th time Angela! Thanks for the great review! August 24, 2018 at 9:25am Reply

  • Barbara: I just made this cheesecake for my mom’s birthday – it was AMAZING!! I have actually never made cheesecake from scratch before, but this turned out so good. The lime in it was perfect. I didn’t change anything in the recipe, except I made the crust a little thicker. My family has already asked for this recipe, and we all agreed it was one of the best cheesecakes we’ve ever had. Thank you for sharing this recipe with us! It will definitely be a staple in our house for celebrations :) August 16, 2018 at 8:31am Reply

    • Jaclyn: Thanks for leaving a review! August 22, 2018 at 11:32am Reply

  • Peggy: I’m making this beautiful key lime cheesecake for my wedding in 2 weeks. Can I freeze it? What would be the best way to do that so it’ll taste just as great? July 21, 2018 at 2:32pm Reply

    • Jaclyn: Congrats on the marriage! As far as freezing goes I haven’t tested so I can’t say for sure as to the results once thawed but most cheesecakes do freeze ok. August 2, 2018 at 5:28pm Reply

  • Angela forte: Absolutely delicious and beautiful!
    Turned out perfect! ***** July 4, 2018 at 8:59am Reply

    • Jaclyn: So glad you liked it! Thanks for commenting! July 6, 2018 at 1:46pm Reply

  • Madel: I made this cheesecake the other night. It is by far the best Key Lime Cheesecake I have ever tasted. Your measurements are exactly right. The recipe is for keeps. I just have one problem. It was grainy. I’m not sure why. May 29, 2018 at 6:35pm Reply

    • Jaclyn: Hmmm that is strange. I’ve never had that happen and I’m not exactly sure what may have caused it but you could try a little bit of corn syrup in place of the sugar (maybe 1 Tbsp) to prevent that. I’m so glad you still enjoyed it though! June 9, 2018 at 12:33pm Reply

  • Lee: This is the best key lime cheesecake ever, looks so pretty and the taste is off the charts. You must make this cheesecake May 26, 2018 at 4:42pm Reply

    • Jaclyn: Thanks for the great review Lee! May 29, 2018 at 11:33am Reply

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