Key Lime Cheesecake Recipe

Name: Key Lime Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large egg yolks; 3/4 cup sugar; 6 tablespoons fresh Key lime juice or regular lime juice; 1 teaspoon grated Key lime peel or regular lime peel; 1 3/4 cups graham cracker crumbs (about 12 whole graham crackers); 1/4 cup sugar; 1/2 teaspoon salt; 1/2 cup (1 stick) unsalted butter, melted; 2 (8-ounce) packages cream cheese, room temperature; 2/3 cup plus 3 tablespoons sugar; 2 large eggs; 3 tablespoons fresh Key lime juice or regular lime juice; 1 tablespoon grated Key lime peel or regular lime peel; 1 16-ounce container sour cream; Thin lime slices

Servings: persons

6 large egg yolks
3/4 cup sugar
6 tablespoons fresh Key lime juice or regular lime juice
1 teaspoon grated Key lime peel or regular lime peel
1 3/4 cups graham cracker crumbs (about 12 whole graham crackers)
1/4 cup sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
2 (8-ounce) packages cream cheese, room temperature
2/3 cup plus 3 tablespoons sugar
2 large eggs
3 tablespoons fresh Key lime juice or regular lime juice
1 tablespoon grated Key lime peel or regular lime peel
1 16-ounce container sour cream
Thin lime slices

1
Whisk all ingredients in heavy small saucepan over medium heat until custard thickens and boils for 30 seconds, about 8 minutes. Cool to room temperature, stirring occasionally (mixture will thicken).
2
Preheat oven to 350u00b0F. Wrap 3 layers of foil around outside of 8- to 8 1/2-inch-diameter springform pan with 3-inch-high sides. Butter pan. Stir first 3 ingredients to blend in medium bowl. Mix in butter until moistened. Press crumb mixture evenly onto bottom and 1 1/2 inches up sides of prepared pan. Bake just until set, about 5 minutes. Cool completely. Maintain oven temperature.
3
Place cream cheese, 2/3 cup sugar, eggs, lime juice, and lime peel in processor; blend well.
4
Spoon custard into crust; smooth top. Carefully spoon filling over. Set cheesecake in large baking pan. Add enough hot water to baking pan to come 1 inch up sides of cheesecake pan. Bake until almost set but not puffed and center moves slightly when pan is gently shaken, about 45 minutes.
5
Meanwhile, stir sour cream and remaining 3 tablespoons sugar in medium bowl to blend.
6
Carefully spoon sour cream mixture over hot cheesecake; smooth top. Bake until topping sets, about 10 minutes. Cool 10 minutes. Run knife around sides of pan to loosen. Cool cheesecake completely. Cover and refrigerate overnight.
7
Can be made 2 days ahead. Keep refrigerated. Release pan sides from cheesecake; transfer to platter. Garnish with lime slices and serve.

1214

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 large egg yolks, 3/4 cup sugar, 6 tablespoons fresh Key lime juice or regular lime juice, 1 teaspoon grated Key lime peel or regular lime peel, and more.

Yes, Key Lime Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Key Lime Cheesecake

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