Key Lime Cheesecake

key lime cheesecake
Brian Leatart/Photolibrary/Getty Images
  • 85 mins
  • Prep: 20 mins,
  • Cook: 65 mins
  • Yield: 16 Servings
Ratings (6)

This fabulous cheesecake recipe is made with key lime juice and zest, along with the cream cheese and eggs. It's baked in a springform pan with a buttery graham cracker crust.

What You'll Need

  • 2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup butter, melted
  • 3 (8 oz.) packages cream cheese
  • 1 1/4 cups sugar
  • 6 large eggs, separated
  • 1 (8 oz.) carton sour cream
  • 1 1/2 tsp. grated lime rind
  • 1/2 cups Key lime juice

How to Make It

  1. Heat the oven to 350° F (180° C/Gas Mark 4).
  2. Combine first 3 ingredients in a small bowl, stirring well. Firmly press mixture in bottom and 1" up sides of a buttered 9" springform pan. Bake crust at 350° F (180° C/Gas Mark 4) for 8 minutes; cool in pan on a wire rack.
  3. Beat cream cheese at medium speed with an electric mixer until creamy; gradually add 1 1/4 cups sugar. Add egg yolks one at a time, beating after each addition. Stir in sour cream, lime rind, and Key lime juice.
  1. Beat egg whites at high speed until stiff peaks form; fold into cream cheese mixture. Pour batter into prepared crust, and bake at 350° F (180° C/Gas Mark 4) for 1 hour and 5 minutes; turn oven off. Partially open oven door; let cheesecake cool in oven 15 minutes. Remove from oven, and immediately run a knife around edge of pan to release sides.
  2. Cool completely in pan on a wire rack; cover and chill 8 hours.

Author's Note: I am sure you know that Key lime juice is sold in bottles, and is quite different from regular lime juice. Hope you try and enjoy this!

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Nutritional Guidelines (per serving)
Calories 370
Total Fat 26 g
Saturated Fat 14 g
Unsaturated Fat 7 g
Cholesterol 123 mg
Sodium 209 mg
Carbohydrates 31 g
Dietary Fiber 1 g
Protein 6 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)