Key Lime Cheesecake
User Reviews
5
Key Lime Cheesecake
Description
The Key Lime Cheesecake starts with a luscious graham cracker crust mixed with both white and light brown sugars for subtle molasses notes, pressed into a springform pan. The key lime curd is crafted separately by whisking together key lime juice, egg yolks, sugar, and salt over medium-low heat until thickened, then strained and cooled to avoid lumps in the cheesecake filling. The cheesecake batter blends softened cream cheese, sugar, sour cream, and eggs before incorporating the curd for a bright citrus flavor throughout. Baking at 325°F ensures even cooking while preserving moisture and creamy texture. The final chilled cheesecake offers a balance of rich dairy and fresh key lime tartness, making it suitable as a refreshing dessert.
It should be stored covered in the refrigerator and can be kept for up to 5 days, maintaining its texture and flavor.
Ingredients
For Key Lime Curd
- ½ cup key lime juice
- 3 egg large yolks
- ¼ cup granulated sugar
- ¼ teaspoon table salt
- 2 Tablespoons butter cut into 4 pieces, unsalted
Crust
- 1 ½ cups graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1 Tablespoon light brown sugar firmly packed
- 5 Tablespoons butter melted, unsalted
For Cheesecake
- 24 oz cream cheese softened to room temperature
- 1 cup granulated sugar
- ¼ cup sour cream
- 2 egg lightly beaten, room temperature preferred, large
Instructions
For Curd
- Combine key lime juice, egg yolks, sugar, and salt in a saucepan and whisk to combine. Add butter and turn stovetop to medium-low heat.
- Cook, whisking constantly, until mixture is slightly thickened (it will become more opaque and will likely begin to simmer just below the surface). Once this happens, immediately remove from heat and pour through a fine mesh strainer into a heatproof bowl.
- Allow curd to cool completely before using in cheesecake batter, you may speed up the process by placing a piece of wax or parchment paper against the surface and refrigerating until cooled (about 30 minutes). While cooling, prepare crust and preheat oven to 325F (165C).
Crust
- Stir together graham cracker crumbs and sugars. Add butter and stir until well-combined and all crumbs are moistened.
- Press crumbs into the bottom and up the sides of an ungreased 9” springform pan. Set aside. Once curd has cooled, prepare cheesecake batter.
Cheesecake
- In a large bowl using an electric mixer (or using stand mixer with paddle attachment), stir together cream cheese and granulated sugar on medium-low speed until creamy, smooth, and completely combined.
- Add sour cream and stir until combined. Scrape sides and bottom of bowl with a spatula.
- With mixer on low-speed stir in cooled key lime curd until completely combined.
- Add eggs one at a time, stirring on low speed until just combined after each addition. Scrape the sides and bottom of the bowl as needed to ensure batter is uniform.
- Pour batter evenly into prepared cheesecake pan and bake in the center rack of your oven on 325F (165C) for 50-60 minutes. The cheesecake should be mostly set once finished but the center will still jiggle slightly like jello once it is finished baking.
- Allow cheesecake to cool to room temperature for about an hour then, once it’s cool enough to pick up, transfer to refrigerator to chill 6 hours or overnight before slicing and serving (I leave the cheesecake in the springform pan until serving).
- Serve topped with a generous dollop of homemade whipped cream.
Notes
- Store the cheesecake covered in the refrigerator for up to 5 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 430kcal | 22% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 154mg | 51% |
| Sodium | 311mg | 13% |
| Potassium | 130mg | 3% |
| Fiber | 0.4g | 2% |
| Sugar | 29g | 58% |
| Vitamin A | 1105IU | 22% |
| Vitamin C | 3mg | 3% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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