Key Lime Cheesecake

Key Lime Cheesecake

Ready in 1 hour
10 review(s) averaging 4.7. 100% would make again

Top-ranked recipe named "Key Lime Cheesecake"

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Try this Key Lime Cheesecake recipe, or contribute your own. "Cream Cheese" and "Cheese" are two tags used to describe Key Lime Cheesecake.

"I made this exactly as the recipe says, and it ROCKS! Perfectly smooth and tart. I did not put the food coloring, but it was still beautiful. Next time I'll only cook it 50 minutes or slightly less, because I cooked it for 55 minutes and when it cooled it created large cracks in the surface -- which kinda' made it not so pretty... though still delicious! I think it's best when served a bit closer to room temp. and not ice cold."

- jennysueboo2

Ingredients

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1 c Sour cream
3 lg Eggs
Whipped cream; for garnish
1 ts Vanilla
3/4 c Key lime juice
2 tb Sugar
For the crust:
1 1/4 lb Cream cheese; softened
Mint sprigs; for garnish
1 1/2 c graham cracker; crumbs
1 dr Green food coloring; if Desired
3/4 c Sugar
3 tb All-purpose flour
For the filling:
Lime slices; quartered for Garnish
1/4 c Unsalted butter; melted and Cooled

Original recipe makes 1

Cheesecake  

Preparation

Make the crust: In a bowl stir together the crumbs and the sugar and stir the butter in well. Pat the mixture evenly onto the bottom and 1/2 inch up the side of a buttered 10-inch springform pan and bake the crust in the middle of a preheated 375F oven for 8 minutes. Transfer the pan to a rack and let the crust cool. In a bowl with an electric mixer, beat together the cream cheese and the sugar until the mixture is smooth; beat in the sour cream, the flour, the eggs, 1 at a time, beating well after each addition, the lime juice, the vanilla, and the food coloring, and beat the mixture until it is smooth. Pour the filling over the crust. Bake the cheesecake in the middle of a preheated 375F oven for 15 minutes, reduce the temperature to 250F, and bake the cheesecake for 50 to 55 minutes more, or until the center is barely set. (The cheesecake will continue to set as it cools.) Let the cheesecake cool on a rack and chill it, covered, overnight. Remove the cheesecake from the pan and transfer it to a cake stand. With a pastry bag fitted with a decorative tip, pipe the whipped cream into rosettes on the cheesecake. Garnish the cheesecake with the lime slices and the mint sprigs.

Calories Per Serving: 15606 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Key Lime Cheesecake

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Delicious! Genuine cheese cake!
fujmi435 5 months ago
Love this recipe..best ever. Have made it many times and everyone wants the recipe. Bake exactly 50 minutes and the top has NEVER cracked.
Bonwebs 1 year ago
This is a beautiful cheesecake and its delicious! Very easy to make.
Thawley64 1 year ago
I am a HUGE Cheesecake LOVER and I LOVE sampling different Cheesecake Recipes. Let me begin by telling you that this is SERIOUSLY one of the BEST Cheesecake's I've EVER tried. PERFECT amount of Flavor, Texture, Tartness, and Cheesecake Smoothness. Thank you VERY much for sharing your Cheesecake Recipe with the REST of the world. :)
Kalmanizer 2 years ago
I made it for my dad for his birthday, and he said it was the best key lime cheesecake he'd ever had.
baybdoll620 3 years ago
I made this today and it came out awesome. I cheated a bit and bought the Graham cracker crust shells. I was looking for those lime sugar covered candy to use as garnish instead. Great recipe
Darrksyd 3 years ago
Very tart, needs just a little more sugar.
Lainieslc 4 years ago
As promised, a simple, straight forward but rocking cheesecake. Texture was perfectly smooth and the flavor was tart and refreshing. Highly recommended!
voxman 4 years ago
I made this exactly as the recipe says, and it ROCKS! Perfectly smooth and tart. I did not put the food coloring, but it was still beautiful. Next time I'll only cook it 50 minutes or slightly less, because I cooked it for 55 minutes and when it cooled it created large cracks in the surface -- which kinda' made it not so pretty... though still delicious! I think it's best when served a bit closer to room temp. and not ice cold.
jennysueboo2 4 years ago
While I have not baked this recipe, I have enjoyed the delicious results of this recipe. It has the perfect blend of tartness and the smoothness of the cheesecake is awesome. This is truly one of my favorites and something I always look forward to.
Auburntiger 5 years ago
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