PHILADELPHIA Key Lime Cheesecake Recipe -
PHILADELPHIA Key Lime Cheesecake Recipe
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PHILADELPHIA Key Lime Cheesecake

Recipe by  

"Freshly squeezed lime juice adds a citrusy kick to this light and creamy cheesecake."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    50 mins

    4 hrs 5 mins


  1. Heat oven to 350 degrees F. Mix graham crumbs and butter; press onto bottom of 9 inch springform pan.
  2. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add lime peel and juice; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.
  3. Bake 45 to 50 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate at least 4 hours before serving. Top with whipped topping just before serving. Store leftovers in refrigerator.
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Reviews More Reviews

Most Helpful Positive Review
Jun 01, 2009

This was fabulous! I used bottled key lime juice and regular lime zest. I also always put cheesecake in a water bath with the spring form pan wrapped tightly in several layers of foil. This was gone in seconds at a family gathering. People who love key lime loved it, and people who hate key lime loved it. Can't go wrong with this recipe. If you want more lime flavor you can add a bit more juice. It will be fine.

Most Helpful Critical Review
Jan 25, 2010

As far as cheesecake recipes go, this one was mediocre. I followed it to the letter and ended up with a cheesecake that was the consistency of melty ice cream. I am not at all impressed with Philadelphia recipes, and probably won't use them again. The flavor was good though, and it was a decent recipe to learn on my way to cheesecake perfection.

Feb 26, 2010

This was delish! Added more lime juice and zest than called for (I zested and juiced about 8 key limes, though I'm patient with zesting or juicing, so it was probably like fully zesting and juicing four little key limes) and added in about two drops of green food coloring to make the color pop a bit. Had it on Thanksgiving after dinner and the whole family gobbled it up! A nice tip is to throw it in the freezer for 45 to an hour before cutting it. You get perfect slices and the cake is nice and firm, tasking almost like lime sherbet ice cream!!

Apr 26, 2010

I followed the recipe to the letter, thinking that maybe the lack of lime taste had to do with people using regular limes instead of key limes...but I have to agree, the lime taste is very subtle and could be upped by a lime or maybe two if you want a stronger key lime taste. I am getting ready for a grad party and made these up as mini cheesecakes, so if anyone is interested, it makes about 55 mini cheesecakes, and they need to be baked for 20 minutes. They also freeze nicely, just thaw in the refrigerator. I will be making about 300 of these as mini cheesecakes and will up the lime juice and rind by one, and I will also add a few drops of green food coloring to make it look like a lime cheesecake. A pretty decent recipe as written, but with a little more lime juice, I think it will be very good.

Dec 05, 2008


Mar 01, 2010

Quite delicious!!! Though there wasn't quite enough lime flavor (I like it really strong) so I just zested some extra limes and that did the trick. I also combined the juice from those extra zested limes and equal parts of sugar and heated it on the stove to make a syrup which I drizzled on the cheesecake, as I have people in the house who don't like whipped cream or Cool Whip on cheesecake, and that was fan-freakin'-tastic!!

Jan 18, 2009

Very delicious and very creamy. Easy to make, not a lot of ingredients.

Feb 18, 2009

this recipe was so easy and delicious it had a great flavor it wasn't to sour really enjoyed the taste!!!


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  • Calories
  • 288 kcal
  • 14%
  • Carbohydrates
  • 25.6 g
  • 8%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 16.2 g
  • 25%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 8.1 g
  • 16%
  • Sodium
  • 393 mg
  • 16%

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

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