Key Lime Cheesecake

Name: Key Lime Cheesecake
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 6 pieces large egg yolks; ¾ cup sugar; 6 tablespoons fresh Key lime juice; 1 teaspoon grated Key lime peel; 1¾ cups graham cracker crumbs; ¼ cup sugar; ½ teaspoon salt; ½ cup unsalted butter; 2 packages cream cheese; ⅔ cup sugar; 2 pieces large eggs; 3 tablespoons fresh Key lime juice; 1 tablespoon grated Key lime peel; 1 container sour cream; 1 to taste lime slices

A luxurious cheesecake featuring the bright, tangy flavors of key lime, topped with a smooth sour cream layer. This rich dessert combines a buttery graham cracker crust with a creamy lime-infused filling for the perfect balance of sweet and tart.

8 servings

1 hr 15 min

Published October 4, 2025

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Ingredients

•6 pieces large egg yolks
•¾ cup sugar
•6 tablespoons fresh Key lime juice
•1 teaspoon grated Key lime peel
•1¾ cups graham cracker crumbs
•¼ cup sugar
•½ teaspoon salt
•½ cup unsalted butter
•2 packages cream cheese
•⅔ cup sugar
•2 pieces large eggs
•3 tablespoons fresh Key lime juice
•1 tablespoon grated Key lime peel
•1 container sour cream
•1 to taste lime slices

Cooking Instructions

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).
8 min
2.
Preheat oven to 350°F. 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.
5 min
3.
Place cream cheese, 2/3 cup sugar, eggs, lime juice, and lime peel in processor; blend well.
5 min
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.
45 min
5.
Meanwhile, stir sour cream and remaining 3 tablespoons sugar in medium bowl to blend.
2 min
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. Do ahead Can be made 2 days ahead. Keep refrigerated. Release pan sides from cheesecake; transfer to platter. Garnish with lime slices and serve.
10 min

Key Lime Cheesecake

8 servings

1 hr 15 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•6 pieces large egg yolks

•¾ cup sugar

•6 tablespoons fresh Key lime juice

•1 teaspoon grated Key lime peel

•1¾ cups graham cracker crumbs

•¼ cup sugar

•½ teaspoon salt

•½ cup unsalted butter

•2 packages cream cheese

•⅔ cup sugar

•2 pieces large eggs

•3 tablespoons fresh Key lime juice

•1 tablespoon grated Key lime peel

•1 container sour cream

•1 to taste lime slices

Cooking Instructions

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).

8 min

Preheat oven to 350°F. 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.

5 min

Place cream cheese, 2/3 cup sugar, eggs, lime juice, and lime peel in processor; blend well.

5 min

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.

45 min

Meanwhile, stir sour cream and remaining 3 tablespoons sugar in medium bowl to blend.

2 min

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. Do ahead Can be made 2 days ahead. Keep refrigerated. Release pan sides from cheesecake; transfer to platter. Garnish with lime slices and serve.

10 min