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Key Lime Cheesecake recipe

A delicious cheesecake version of a favoriteFlorida dessert.

Recipe: Key Lime Cheesecake

Crust Ingredients:1 cup graham cracker crumbs
1/4 cup granulated sugar
1/3 cup butter or margarine, melted
Filling Ingredients:1 cup lime juice
1/4 cup water
2 (1/4-ounce) envelopes unflavored gelatin
1 1/2 cups granulated sugar
5 large eggs, slightly beaten
1 tablespoon grated lime peel
1/2 cup butter or margarine, softened
2 (8-ounce) packages cream cheese, softened
1/2 cup whipping cream
Garnish Ingredients:Sweetened whipped cream, if desired
Lime slices, if desired

  • Stir together all crust ingredients inmedium bowl. Press on bottom of 9-inch springform pan; set aside.
  • Combine lime juice and water in 2-quartsaucepan; sprinkle with gelatin. Let stand 5 minutes to soften.Add sugar, eggs and lime peel. Cook over medium heat, stirringconstantly, until mixture just comes to a boil (7 to 8 minutes).DO NOT BOIL. Set aside.
  • Combine butter and cream cheese in largemixer bowl. Beat at medium speed, gradually adding hot lime mixtureand scraping bowl often, until well mixed (1 to 2 minutes). Refrigerate,stirring occasionally, until cool (about 45 minutes).
  • Beat whipping cream in chilled small mixerbowl at high speed, scraping bowl often, until stiff peaks form(3 to 4 minutes). Fold into lime mixture. Pour into preparedcrust. Cover; refrigerate until firm (3 to 4 hours). Loosen sideof cheesecake from pan by running knife around inside of pan.Garnish top of cheesecake with whipped cream and lime slices.

    Makes 12 servings.

    Nutrition Facts (1 serving): Calories:460, Fat: 33 g, Cholesterol: 180 mg, Sodium: 330 mg, Carbohydrates:37 g, Dietary Fiber: 0 g, Protein: 7 g.

    Gourmet-Style Key Lime Cheesecake Recipe : Desserts & Salads

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  • Comments

    1 Comment


    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 1 desired. Just made this last night no cracks, but the texture is much creamier than what I am used to with cheesecake. I baked at 300 for 60 min and was surprised the recipe called for a temp that low but I just followed it anyway. The texture of mine is cheesecake-firm on the very top and below that it s very soft. Is that how it s supposed to be or should I have baked it longer or at a higher temp?

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