Key Lime Cheesecake I Recipe - Allrecipes.com
Key Lime Cheesecake I Recipe

Key Lime Cheesecake I

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"My favorite dessert to make has to be cheesecakes. This is just one of many that gets a lot of requests. It is sweet and tangy just like its more familiar cousin, the pie. I usually serve it with whipped cream and lime slices. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch cheesecake Change Servings

Directions

  1. Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Refrigerate.
  2. In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not over beat, or cake will crack during baking. Pour batter into prepared crust.
  3. Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.
  4. Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days.
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Reviews More Reviews

Most Helpful Positive Review
Jan 02, 2005

This recipe was a hit. I did change it quite a bit as I am a huge cook so I tend to do that. I wanted a bit taller cheesecake so I add 8 oz more cream cheese. Instead of the sugar, eggs and flour, I used a can of sweetened condensed milk. I cut the lime juice to 1/2 cup as the other reviews said it was a bit tart. I also put a thin layer of whip cream made with heavy whipping cream and sugar just to add a little something. I decorated it with slices of lime. I made it for a Christmas party so everyone was glad to not have the traditional stuff they were having at every other party.

 
Most Helpful Critical Review
May 31, 2011

Must be for hard-core key lime lovers, which apparently my husband and I are not. Very tart, not like any cheesecake I've ever had. But if you do think this is still up your alley, I've got a great "cheat" idea for juicing the key limes as a wrist injury made me get a bit more creative: cut in half as usual, but put in a GARLIC PRESS!!! Seemed so much easier!

 
May 31, 2006

EXCELLENT... with these revisions! Make crust as described. Use 32 oz cream cheese (4 bricks) 1 1/4 C. sugar, 1 T. cornstarch, 4 eggs, 1 T. lime zest. Here's the key - 1/3 C. lime juice, 1/3 C. lemon juice. Absolutely delicious. Top with a pint of heavy cream whipped with a couple of tablespoons of sugar. Garnish with lime zest and lime slices. It's even better after it's been in the fridge for a day! YUMMY!

 
Dec 09, 2003

I made this cheescake for my brothers birthday party and everyone FLIPPED for it! I added a few tablespoons of shredded coconut to the crust and it went over big! I took the suggestions to bake the cake a little longer and that worked well. After the cake was done baking I left the oven door open a bit, to make sure it was completely cooled before taking it out and I didn't have any cracking. I will be making this one again.

 
Jun 27, 2003

If you like Key Lime Pie, you'll enjoy this, but you must love limes - this is VERY "limey"!! I used bottled real key lime juice. Mine cracked even though I followed the directions and placed a shallow pan of hot water on the lower rack. Very rich. I served mine plain (without whipped cream), and myself and a few others noted that it really needs whipped cream on top to help "soften" the strong lime flavor. This is a keeper, esp. for summertime entertaining.

 
Dec 09, 2003

Delicious and easy. Also works well in a prepared 9" graham crust if you don't want to bother with the springform.

 
Apr 28, 2003

The recipe was easy to follow. I would use a little less lime juice next time. I put a pan of water in the oven while cooking and my cheesecake did not crack. However, it cracked like the Grand Canyon after I put it in the refrigerator. Any suggestions??

 
Feb 04, 2004

The thing to keep in mind with this cake is that the key lime juice makes it very tart, but does not have a strong 'lime' taste. The lime flavor comes from the zest. I followed the directions for the filling, and found that it was very tart, but I could not identify a strong lime flavor. In the future, I think I would cut down slightly on the juice, but add a little bit more zest. That way it will be good and limey, but won't make me pucker with each bite! For the crust, I added 1/4 c. sugar, and I baked it for 6 min. at 375 before adding the filling. I like a crispier crust.

 

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Nutrition

  • Calories
  • 382 kcal
  • 19%
  • Carbohydrates
  • 28.2 g
  • 9%
  • Cholesterol
  • 131 mg
  • 44%
  • Fat
  • 27.8 g
  • 43%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 6.7 g
  • 13%
  • Sodium
  • 290 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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