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Key Lime Cheesecake
Key lime cheesecake has all the tart, zesty flavor of the pie, but combined with the decadence of cheesecake. Slice into this dessert recipe on a warm day!
👥 10 Servings⏱️ Prep & Cook: 12h 30m⏳ Prep: 30 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●pot
- ●whisk
- ●knife
📝 Preparation Steps
1
For the crust: Preheat the oven to 325°F. Wrap heavy-duty foil around the bottom and sides of a 9-inch springform pan. Spray the inside of the pan lightly with nonstick cooking spray.
Nonstick cooking spray
2
In a medium bowl, stir together the graham cracker crumbs, butter, sugar, and salt. Press into the bottom and 1 inch up the sides of the springform pan. Bake until golden brown, 10 to ⏱️ 12 minutes. Cool completely on a wire rack, about ⏱️ 30 minutes.
3
Bring a large pot of water to a simmer over medium-low heat.
4
For the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until no lumps remain, about ⏱️ 2 minutes. Add the sour cream, sugar, flour, and salt. Beat until the batter is smooth and creamy, about ⏱️ 1 minute. Scrape down the sides and bottom of the bowl.
cream cheese, room temperature4 (8-oz.) packages
5
Add the eggs one at a time and beat on low speed until just combined after each addition. Continue scraping down the sides and bottom of the bowl as needed. Stir in the vanilla, lime zest, and juice.
large eggs, room temperature4
6
Pour the filling into the springform pan and place it into a large roasting pan. Place both pans into the oven and quickly pour the hot water into the roasting pan so that it comes about halfway up the foil-wrapped springform pan.
7
Bake for ⏱️ 1 hour ⏱️ 20 minutes to ⏱️ 1 hour ⏱️ 30 minutes or until the cheesecake is set on the sides and just barely jiggles in the center when the pan is shaken. Turn the oven off and crack the door. Leave the cheesecake in the oven for ⏱️ 15 minutes.
8
Remove the cheesecake from the water bath and carefully remove the foil. Transfer to a wire rack. Let the cheesecake continue cooling to room temperature, about ⏱️ 2 hours. Place in the refrigerator for at least ⏱️ 8 hours to chill completely.
9
For the topping: In the bowl of a stand mixer fitted with a whisk attachment, beat the cold heavy whipping cream until thickened. Add the sugar and vanilla; beat the cream on high until medium peaks form.
10
Run a thin knife along the edge of the pan before removing the sides from the pan. Top the cheesecake with the whipped cream, zest, and lime slices.
Nutrition Facts
calories
724 Calories
fat Content
56 g
fiber Content
1 g
sugar Content
37 g
sodium Content
516 mg
protein Content
10 g
trans Fat Content
1 g
cholesterol Content
217 mg
carbohydrate Content
47 g
saturated Fat Content
31 g
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