Key Lime Cheesecake
User Reviews
4.7
Key Lime Cheesecake
Description
The crust is prepared by mixing graham cracker crumbs, sugar, and melted salted butter, then pressed into a springform pan and baked briefly to create a sturdy base. The filling combines room temperature cream cheese, sugar, cornstarch, and lime zest whipped to smoothness, then blended with key lime juice or a fresh lime-lemon juice combination. Eggs are added carefully to avoid overmixing, which can cause cracking during baking.
The cheesecake is then baked at a moderate 300°F until set with a slight jiggle, resulting in a creamy, dense texture with vibrant lime flavor. After baking, it should chill overnight to firm and develop its characteristic taste. It is finished with a topping of whipped cream sweetened and flavored with vanilla extract, creating a silky contrast to the tart filling. Lime zest may be used to garnish for added aroma and color.
Planning ahead is necessary because the cheesecake requires overnight chilling. If key lime juice is unavailable, the alternative mixture of freshly squeezed lemon and lime juice replicates the bright citrus flavor well.
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs about 14 rectangle graham crackers, crushed
- 2 tablespoons granulated sugar
- 6 tablespoons butter melted, salted
Filling:
- 3 packages packages (8-ounces each) cream cheese softened to room temperature
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- lime about 1-2 teaspoons, zest from 1
- ½ cup key lime juice or 2 tablespoons fresh lemon juice plus 6 tablespoons fresh lime juice
- 3 egg large
Topping:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- lime optional, or additional lime zest, for garnish
Instructions
- Preheat the oven to 300 degrees F. Position the oven racks so one is just above the middle position and the other is in the bottom third of the oven. Lightly grease a 9-inch springform pan.
- In a medium bowl, stir together the graham cracker crumbs and sugar. Add the melted butter and mix until the graham cracker crumbs are evenly coated in sandy in texture. Press the mixture into the bottom and 1/2-inch or so up the sides of the prepared pan.
- Bake the crust for 15 minutes. Remove from the oven and let cool while you prepare the filling.
- In a large bowl with an electric mixer (or in the bowl of an electric stand mixer), whip the cream cheese, sugar, cornstarch and lime zest together until smooth and creamy, 1-2 minutes, scraping down the sides of the bowl as needed. Add the lime juice (or lemon + lime juice) and mix until combined. Add the eggs and mix until just combined (over mixing can cause the cheesecake to crack while baking thanks to all the extra air beat into the filling).
- Pour the cheesecake filling over the crust and spread evenly. Place a metal 9X13-inch or similar-sized pan on the bottom rack of the oven and pour in 2-3 cups of boiling water. Immediately place the cheesecake on the upper rack and bake for 50-65 minutes until the cheesecake is set around the edges. A slight jiggle in the center of the cheesecake is fine.
- Turn the oven off and prop the oven door open about 4 inches. Keep the cheesecake in the oven for 30 minutes. Remove and let cool completely.
- Refrigerate the cheesecake overnight.
- When ready to serve, whip together the cream, powdered sugar and vanilla until thick and creamy. Either spread the whipped cream evenly over the cheesecake or pipe it around the edges with a large star piping tip or just dollop a spoonful on each individual piece. Garnish with lime slices or lime zest, if desired.
Notes
- Chill the cheesecake overnight after baking to allow it to set and develop its full flavor.
- If key lime juice is unavailable, substitute with a mixture of 2 tablespoons fresh lemon juice plus 6 tablespoons fresh lime juice for similar tartness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Slices (9-inch cheesecake)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Slice | |
| Calories | 460kcal | 23% |
| Carbohydrates | 34g | 11% |
| Protein | 6g | 12% |
| Fat | 35g | 54% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 146mg | 49% |
| Sodium | 325mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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