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Key Lime Cheesecake

Key Lime Cheesecake

This Key Lime Cheesecake is a sweet, tangy dessert that will keep you coming back for more.
Prep Time 20 minutes
Cook Time 55 minutes
Chilling Time 8 hours 30 minutes
Total Time 9 hours 45 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 382 kcal

Equipment

  • 9 inch springform pan
  • Electric Mixer

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 6 tablespoons butter, melted
  • 24 ounces cream cheese, softened
  • 1 cup white sugar
  • 1 tablespoon grated lime zest
  • 1 tablespoon cornstarch
  • 3 large eggs
  • cup key lime juice

Instructions
 

  • Gather the ingredients.
  • Combine graham cracker crumbs with butter. Press into the bottom and partially up the sides of a 9-inch springform pan; refrigerate while you prepare the filling.
  • Preheat the oven to 300 degrees F (150 degrees C). Fill a shallow pan half full of hot water and place on the lower rack to minimize cracking.
  • To make the filling: Beat cream cheese, sugar, lime zest, and cornstarch in a large bowl with an electric mixer 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 overbeat, or the cake will crack during baking. Pour batter into the prepared crust.
  • Bake in the preheated oven for 55 to 65 minutes, or until set. Turn the oven off, and let cheesecake stand in the oven for 30 minutes with the door open at least 4 inches. Remove from oven.
  • Refrigerate cheesecake 8 hours to overnight, and up to 3 days.

Notes

I usually serve it with whipped cream and lime slices.

Nutrition

Serving: 1sliceCalories: 382kcalCarbohydrates: 28gProtein: 7gFat: 28gSaturated Fat: 17gCholesterol: 124mgSodium: 290mgPotassium: 118mgSugar: 20gVitamin C: 5mgCalcium: 59mgIron: 1mg
Keyword cheesecake, Dessert, Key Lime, Key Lime Cheesecake, sweet dessert, tangy dessert
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