Homemade Key Lime Cheesecake

April 15, 2022

You won't be able to resist this Homemade Key Lime Cheesecake Recipe with its sweet and tangy flavor.

Key Lime Cheesecake is a combination of lemon pie and classic cheesecake flavors. It is a perfect dessert for summer with its creamy texture and refreshing taste.

It has the perfect balance between sweet and sour, with fresh sweet lemon juice and graham cracker crust. If you like lemon desserts, try this cheesecake recipe now. With its citrus flavor and smooth texture, this Key Lime Cheesecake recipe is incredibly delicious!

Key Lime CheesecakePhoto By Canva
Taste Score: %76
Difficulty Medium
Servings 8 people
Preparation 30 mins
Cooking 60 mins
Total 90 mins

Tips

  • Use fresh key lime juice. Key lime is the main ingredient for this dessert. Therefore, use fresh lemon juice. Bottled sweet lemon juice and artificial lemon flavoring will not taste the same.
  • You can use regular lemon or lime instead of key lime. The acidic level of key lime lemons is higher than other lemons. As a result, instead of key lime juice, use a mixture of 14 cup fresh lemon juice and 14 cup lime juice.
  • Use room-temperature cream cheese. Make sure the cream cheese is at room temperature so the filling doesn't clump. In this way, you can obtain a softer and smoother dough consistency.
  • For a salty and crunchy crust, replace the graham crackers with lightly salted pretzels. If you are using pretzel crackers, do not add extra salt.
  • Make sure you don't overcook the lemon cheesecake. If the middle is fluffy and slightly wobbly, it is cooked.
  • Leave the cheesecake to cool in the oven. When cheesecakes cool too quickly or are overcooked, the dough can crack. To avoid this, let it cool in the oven before cooling it in the refrigerator. Open the oven door and let it cool for about 5 minutes.

Ingredients

Directions

Crust

  1. Preheat the oven to 350 °F. Line the outside of a 9-inch springform pan with a sheet of heavy-duty foil, being careful not to poke any holes in it.
  2. In a large bowl or stand mixer, add the cookie crumbs and sugar. Stir the ingredients to combine. Then pour the butter into the mixture and stir with a fork or palette knife/ spatula until well blended and moist.
  3. Pour the cookie crumbs into the prepared pan, and press them evenly into the base of the tin. Press the crumbs into the rough shape of a crust, too, which comes up the sides of the tin and around an inch from the top. Bake the base in the preheated oven for ten minutes before taking it out and allowing it to cool on a wire rack.
  4. At this point, reduce the oven temperature to 325 °F. For the sake of readiness, get out a large, deep roasting tin, or a lasagna dish, and boil a large volume of water.

Filling

  1. To make the cheesecake filling, in a small bowl, mix the granulated sugar and cornstarch until well combined. In a separate bowl, add the cream cheese and then the sugar mixture. Using an electric mixer, blend the two together until perfectly creamy; run the mixer slowly or you'll be throwing dust all over the place.
  2. Mix the eggs into the large mixture, adding one at a time in order to make sure that they’re properly homogenous. Scrape the sides of the bowl as well as ensure that your mixer properly reaches the base of the bowl. At this point, add the sour cream, along with the heavy cream. Mix them until they’re properly combined, so that the mixture is creamy and has the same texture throughout.
  3. Add the key lime juice and vanilla, mixing those liquids in too. At this point, firmly tap the bowl against the work surface to remove any large bubbles of air; they will disrupt the cheesecake as it bakes in the oven, so removing them is essential.
  4. Pour the mixture over the cooled crust, still in the tin. Place the cheesecake, once assembled, in the roasting pan, and then place the roasting pan in the oven. Extremely carefully, pour boiling water around the cheesecake pan-the water should reach halfway up the sides of the pan, and the foil should prevent water from getting into the tin.

Assemble

  1. Bake your cheesecake in the preheated oven for about 60-65 minutes, until the center is still a little runny.
  2. Turn off the oven, crack open the door, and allow it to cool, which will help prevent cracking. Allow it to cool for an hour on a wire rack.
  3. Then cover and refrigerate the cheesecake for eight hours or overnight. This cooling process gives the cake its density, so it's important to take your time.
  4. Beat heavy cream on high speed with a hand mixer until soft peaks form. Then add granulated sugar and beat until you get stiff peaks. Transfer this mixture to a piping bag and drizzle it over the cheesecake shortly before serving.
  5. Garnish with whipped cream, lemon wedges, and lemon zest before serving.
  6. Slice and serve it.
Nutrition Facts
Serving Size 1 Key Lime Cheesecake
Serves 8
Amount Per Serving
Calories409
% Daily Value*
Total Fat 26.8 g34.4%
Cholesterol 125 mg41.7%
Sodium 278 mg12.1%
Protein 5.4 g10.8%
Potassium 88 mg1.9%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

What Is Key Lime Cheesecake?

Key Lime Cheesecake, or Key Lime Cheesecake Pie, has a creamy, sweet, and tangy flavor. It is a cheesecake flavored with lemon juice to create a balanced dessert.

It is sweeter than the classic lemon cheesecake. The sweet-sour balance is provided by the citrus flavor of the lemon juice and zest.

What To Serve with Key Lime Cheesecake?

Here are our delicious recipes that you can serve with Key Lime Cheesecake:

How to Store Key Lime Cheesecake?

The best way to store key lime cheesecake is to store it in an airtight container in the refrigerator. Chill the cheesecake on the counter before freezing it. Then store it in the refrigerator for up to 5 days.

The texture of the cream cheese in the recipe may deteriorate when frozen. Therefore, freezing is not recommended. However, if you want to store it in the freezer, do not freeze the cheesecake with any sauce. The night before, allow it to defrost. Add the sauce while serving.

Recipe byPetite Gourmets

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