Key Lime Cheesecake

Key lime cheesecake
Brian Leatart/Photolibrary/Getty Images
  • Total: 85 mins
  • Prep: 20 mins
  • Cook: 65 mins
  • Yield: 1 Cheesecake (16 servings)
Nutritional Guidelines (per serving)
370 Calories
26g Fat
31g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 1 Cheesecake (16 servings)
Amount per serving
Calories 370
% Daily Value*
Total Fat 26g 33%
Saturated Fat 14g 71%
Cholesterol 123mg 41%
Sodium 209mg 9%
Total Carbohydrate 31g 11%
Dietary Fiber 1g 2%
Protein 6g
Calcium 77mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


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

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 350 F/180 C/Gas Mark 4.

  3. Combine the graham cracker crumbs, sugar, and melted butter in a small bowl, stirring well.

  4. Firmly press mixture in bottom and 1 inch up sides of a buttered 9-inch springform pan.

  5. Bake crust at 350 F/180 C/Gas Mark 4 for 8 minutes; cool in pan on a wire rack.

  6. Beat cream cheese at medium speed with an electric mixer until creamy.

  7. Gradually add 1 1/4 cups sugar, adding egg yolks one at a time, beating after each addition.

  8. Stir in sour cream, lime rind, and Key lime juice.

  9. Beat egg whites at high speed until stiff peaks form. Fold into cream cheese mixture.

  10. Pour batter into prepared crust.

  11. Bake at 350 F/180 C/Gas Mark 4 for 1 hour and 5 minutes; turn the oven off.

  12. 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.

  13. Cool completely in pan on a wire rack; cover and chill 8 hours.

  14. Serve and enjoy!