Key Lime Cheesecake Recipes

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KEY LIME CHEESECAKE



Key Lime Cheesecake image

Key lime pie meets cheesecake in this refreshing and simple cheesecake recipe! For the best results, use either water bath method described in the recipe and notes below.

Provided by Sally

Categories     Dessert

Time 7h45m

Number Of Ingredients 13

1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)
5 Tablespoons (71g) unsalted butter, melted
1/4 cup (50g) granulated sugar
four 8-ounce bricks (32 oz/904g) full-fat PHILADELPHIA Cream Cheese, softened to room temperature
1 cup + 2 Tablespoons (225g) granulated sugar
1/2 cup (120ml) key lime juice*
1/3 cup (80g) sour cream or plain yogurt, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon key lime zest*
3 large eggs, at room temperature
homemade whipped cream
fresh berries
key lime or regular lime slices

Steps:

  • Adjust the oven rack to the center position, with a lower oven rack in place for the water bath described in step 5, and preheat oven to 350°F (177°C).
  • If your graham crackers aren't crumbs yet, use a food processor to pulse them into fine crumbs. Pour crumbs into a medium bowl and stir in sugar and melted butter until combined. Mixture will be sandy. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan. No need to grease the pan first. I use the bottom of a measuring cup to pack the crust down tightly. Pre-bake for 10 minutes. Remove from the oven and allow crust to slightly cool as you prepare the filling.
  • Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the lime juice, sour cream, vanilla extract, and lime zest then beat on medium-high speed until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter as best you can.
  • Pour cheesecake batter into warm crust. Use a rubber spatula or spoon to smooth it into an even layer.
  • Boil a kettle or pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. Place a large metal baking or roasting pan (I usually use a 9×13-inch baking pan-do not use glass) on the bottom rack of the preheated oven. Pour boiling water into pan, about 1 inch deep. Immediately place the cheesecake on the center rack. Close oven to trap the steam inside. This unique water bath adds steam to the oven without having the cheesecake sit inside the water itself, which is the traditional water bath method explained in the recipe Notes.
  • (Note: if you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking.) Bake cheesecake for 55-70 minutes or until the center is almost set. When it's done, the center of the cheesecake will slightly wobble if you gently shake the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven as it cools down for 1 hour. Remove from the oven, then cool cheesecake completely at room temperature. Then refrigerate the cheesecake for at least 4 hours or overnight.
  • Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Add optional toppings if desired. I used a piping tip for the pictured whipped cream. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice.
  • Cover and store leftover cheesecake in the refrigerator for up to 5 days.

KEY LIME CHEESECAKE



Key Lime Cheesecake image

Turn your favorite summer pie into a Key Lime Cheesecake. Find the recipe on Delish.com.

Time 8h10m

Yield 10 servings

Number Of Ingredients 20

For the crust
Cooking spray, for pan
9 graham crackers (1 sleeve), finely crushed
6 tbsp. butter, melted
1/4 c. granulated sugar
Pinch kosher salt
For the filling
4 (8-oz.) blocks cream cheese, softened
1 c. granulated sugar
4 large eggs
1/4 c. sour cream
1/2 tsp. pure vanilla extract
2 tbsp. key lime juice
2 tbsp. all-purpose flour
1 tbsp. key lime zest, plus more for garnish
Pinch kosher salt
To serve
whipped cream
key lime zest
key lime wedges

Steps:

  • Preheat oven to 325° and grease an 8" springform pan with cooking spray.
  • Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, sugar, and salt until totally combined. (Mixture should resemble wet sand.) Press into bottom and up sides of prepared pan.
  • Make filling: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and sugar until no lumps remain. Add eggs, one at a time, then stir in sour cream, vanilla, lime juice, flour, lime zest, and salt. Pour mixture over crust and smooth top with a rubber spatula.
  • Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan.
  • Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour.
  • Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours and up to overnight.
  • When ready to serve, pipe around the edges of cheesecake with whipped cream, and garnish with lime zest and slices.

KEY LIME CHEESECAKE I



Key Lime Cheesecake I image

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!

Provided by BLUEKAT76

Categories     Desserts     Cakes     Cheesecake Recipes

Yield 12

Number Of Ingredients 8

1 ½ cups graham cracker crumbs
6 tablespoons butter, melted
24 ounces cream cheese, softened
1 cup white sugar
1 tablespoon cornstarch
3 eggs
1 tablespoon grated lime zest
⅔ cup key lime juice

Steps:

  • Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Refrigerate.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 381.9 calories, Carbohydrate 28.2 g, Cholesterol 124.1 mg, Fat 27.8 g, Fiber 0.4 g, Protein 6.7 g, SaturatedFat 16.7 g, Sodium 290.1 mg, Sugar 20.4 g

NO-BAKE KEY LIME CHEESECAKE



No-Bake Key Lime Cheesecake image

This easy mousse-like treat blends the tartness of Key lime pie with the richness of cheesecake. Its graham-cracker crust sets in the freezer rather than the oven, and the traditional whipped-cream topping is folded right into the filling, along with fresh citrus juice and zest, cream cheese, and sweetened condensed milk. Chill it overnight, and wake up to a world of bliss.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 35m

Yield Makes one 9-inch cake

Number Of Ingredients 9

1 cup finely ground graham crackers (from 9 crackers)
3 tablespoons sugar
1/2 teaspoon kosher salt
5 tablespoons unsalted butter, melted and cooled
2 packages (8 ounces each) cream cheese, room temperature
1 can (14 ounces) sweetened condensed milk
1/3 cup fresh Key lime juice, plus 2 teaspoons grated zest (from 16 limes), and thinly sliced lime rounds for serving
1/2 teaspoon pure vanilla extract
1/2 cup cold heavy cream

Steps:

  • Whisk together cracker crumbs, sugar, and salt. Stir in butter until mixture resembles wet sand and holds together when squeezed. Press evenly into the bottom of a 9-inch springform pan. Freeze until firm, 15 minutes.
  • Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and condensed milk on medium-high speed until fluffy, about 5 minutes. Add lime juice, zest, and vanilla. Beat 1 minute more.
  • In a separate bowl, whip cream to stiff peaks. Gently fold into cream-cheese mixture. Pour over chilled crust; smooth top with an offset spatula. Cover with plastic and refrigerate at least 12 hours and up to 3 days.
  • Run a knife along cake's edge before releasing sides of pan, then under bottom to loosen. Serve, garnished with lime rounds.

CHEESECAKE FACTORY KEY LIME CHEESECAKE--MY VERSION



Cheesecake Factory Key Lime Cheesecake--My Version image

This is as close as I was able to come to the Cheesecake Factory Key Lime Cheesecake--a little creamier than the other versions posted here, and I think closer to the original.

Provided by LuAnn_Mason

Categories     Cheesecake

Time 1h20m

Yield 1 cheesecake, 12 serving(s)

Number Of Ingredients 10

2 cups graham cracker crumbs, crushed (approximately 2 sleeves)
1/2 cup butter, melted
1/4 cup granulated sugar
3 (8 ounce) packages cream cheese, room temperature
1 cup sugar
1 cup sour cream
1/4 cup flour
2 teaspoons vanilla
4 eggs
3/4 cup trader joe's key lime juice

Steps:

  • In 9 or 10 inch springform pan, combine crumbs, melted butter, and 1/4 cup sugar. Press evenly over bottom of pan and halfway up sides. Bake at 375 for 7-8 minutes, no longer.
  • Cream room temperature cream cheese well, add sugar, and cream until smooth, scraping sides and bottom of bowl frequently to integrate any cream cheese lumps. Cream in sour cream, eggs, flour and vanilla. When smooth once more, stir in lime juice. Note: 3/4 Cup of Key Lime juice makes a very tart cheesecake. If you prefer a less tart cheesecake, start with 1/3 cup and increase to taste.
  • Pour over prepared crust. Return to 375 oven for 15 minutes. Lower temperature to 250 and continue baking 50 minutes for 10 inch pan, 55 minutes for 9 inch pan. Cool on wire rack IN PAN for 20 minutes. Run a sharp knife around edge to loosen cheesecake, but do NOT remove from pan. Refrigerate at least 6 hours before serving. May be garnished with sweetened whipped cream, lime zest, or both.

Nutrition Facts : Calories 478, Fat 33.9, SaturatedFat 18.8, Cholesterol 154.8, Sodium 356.3, Carbohydrate 37.9, Fiber 0.5, Sugar 28.1, Protein 7.2

KEY LIME CHEESECAKE



Key Lime Cheesecake image

I modified this old family recipe to use healthier ingredients. The texture is so smooth and light. It is a favorite dessert that is enjoyed by all.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 14 servings.

Number Of Ingredients 15

3/4 cup reduced-fat graham crackers crumbs (about 4 whole crackers)
Sugar substitute equivalent to 2 tablespoons sugar
2 tablespoons butter, melted
FILLING:
2 packages (8 ounces each) reduced-fat cream cheese, cubed
1 package (8 ounces) fat-free cream cheese, cubed
Sugar substitute equivalent to 2/3 cup sugar
1/3 cup sugar
3 tablespoons all-purpose flour
3 large eggs, lightly beaten
1 cup reduced-fat sour cream
1/3 cup key lime or lime juice
2 teaspoons vanilla extract
2 teaspoons grated lime zest
2 drops green food coloring, optional

Steps:

  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a large bowl, combine graham cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. , In a large bowl, beat the cream cheeses, sugar substitute, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in the sour cream, lime juice, vanilla, lime zest and food coloring if desired. Pour filling onto crust. , Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 350° for 40-45 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill overnight. Refrigerate leftovers.

Nutrition Facts : Calories 205 calories, Fat 12g fat (7g saturated fat), Cholesterol 81mg cholesterol, Sodium 293mg sodium, Carbohydrate 16g carbohydrate, Fiber 0 fiber), Protein 9g protein.

KEY LIME CHEESECAKE



Key Lime Cheesecake image

A one-of-a-kind cheesecake featuring the bright, fresh flavors of a favorite fruit!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 14h30m

Yield 16

Number Of Ingredients 18

1/2 cup granulated sugar
1/2 cup butter or margarine, softened
1 cup Gold Medal™ all-purpose flour
1 tablespoon grated lime peel
1 teaspoon vanilla
4 packages (8 oz each) cream cheese, softened
3/4 cup powdered sugar
1/2 cup granulated sugar
2 eggs
2 tablespoons grated lime peel
2 tablespoons Key lime juice
2 tablespoons cornstarch
1 cup sour cream
1 cup granulated sugar
2 teaspoons finely shredded lime peel
2/3 cup Key lime juice
2 tablespoons firm butter or margarine, cut up
2 eggs, slightly beaten

Steps:

  • Heat oven to 400°F. Grease bottom and side of 10-inch springform pan. In medium bowl, beat 1/2 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed until smooth. Beat in remaining crust ingredients on low speed just until crumbly. Press evenly in bottom of pan.
  • Bake 12 to 14 minutes or until light golden brown. Cool 10 minutes. Wrap outside of pan, bottom and side, with heavy-duty foil. Reduce oven temperature to 325°F.
  • In large bowl, beat cream cheese, powdered sugar and 1/2 cup granulated sugar with electric mixer on medium speed until smooth. Beat in 2 eggs, one at a time, on low speed just until well blended. Beat in 2 tablespoons lime peel, 2 tablespoons lime juice and the cornstarch. Fold in sour cream until blended. Pour over crust.
  • Bake 1 hour 10 minutes to 1 hour 20 minutes or until side of cheesecake is set and slightly puffed but center still moves slightly when pan is tapped. Cool in pan on cooling rack 15 minutes.
  • Run knife along side of pan to loosen cheesecake. Refrigerate uncovered about 3 hours or until chilled. Cover and refrigerate at least 9 hours but no longer than 48 hours.
  • In heavy 1-quart saucepan, mix 1 cup sugar, 2 teaspoons lime peel and 2/3 cup lime juice with wire whisk. Stir in 2 tablespoons butter and 2 eggs. Cook over medium heat about 8 minutes, stirring constantly, until mixture thickens and coats back of spoon (do not boil). Run knife along side of pan to loosen cheesecake; remove side of pan. Spread curd over top of cheesecake. Store in refrigerator.

Nutrition Facts : Calories 480, Carbohydrate 41 g, Cholesterol 135 mg, Fiber 0 g, Protein 8 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 290 mg

KEY LIME CHEESECAKE



Key Lime Cheesecake image

Enjoy the best of both worlds.

Provided by Pam Lolley

Time 13h15m

Number Of Ingredients 17

2 cups graham cracker crumbs (such as Keebler) (from 1 [13½-ounce] box)
6 tablespoons (3 ounces) salted butter, melted
3 tablespoons granulated sugar
Cooking spray
5 (8-ounce) packages cream cheese, at room temperature
1 ½ cups granulated sugar
2 tablespoons all-purpose flour
4 large eggs, at room temperature
2 large egg yolks, at room temperature
1 tablespoon grated Key lime zest (from 3 limes)
⅓ cup bottled Key lime juice (such as Nellie & Joe's Famous Key West Juice
2 tablespoons heavy whipping cream
1 cup heavy whipping cream
½ teaspoon vanilla extract
3 tablespoons powdered sugar
Graham cracker crumbs
Key lime slices

Steps:

  • Prepare the Crust: Preheat oven to 325°F. Stir together graham cracker crumbs, melted butter, and granulated sugar in a medium bowl until thoroughly combined. Press mixture on bottom and 1½ inches up sides of a 9-inch springform pan coated with cooking spray. Bake in preheated oven until lightly browned and fragrant, about 8 to 10 minutes. Cool Crust completely in pan on a wire rack, about 20 minutes. Wrap outside of pan in a double layer of heavy-duty aluminum foil.
  • Prepare the Filling: Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 2 minutes. Gradually add sugar and flour, beating until smooth, about 1 minute. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Add egg yolks, 1 at a time, beating just until yellow disappears after each addition. Beat in lime zest, lime juice, and heavy whipping cream on low speed just until combined. Pour Filling into cooled Crust.
  • Place springform pan in a roasting pan. Add hot water to roasting pan to reach halfway up sides of springform pan. Bake at 325°F until center is almost set but still slightly wobbly, 1 hour and 15 minutes to 1 hour and 25 minutes. Turn off oven, and let cheesecake stand in oven, with door partially open, 1 hour.
  • Remove cheesecake from roasting pan, and place on wire rack. Remove foil from outside of pan, and cool cheesecake completely, about 2 hours. Cover with plastic wrap (avoid touching top of cheesecake), and chill until very cold, at least 8 or up to 24 hours. Run a knife around outer edge of cheesecake to loosen from sides of pan, if needed. Remove sides of pan.
  • Prepare Topping: Beat heavy whipping cream and vanilla in a medium bowl with an electric mixer on medium-high speed until foamy, about 20 seconds. Gradually add powdered sugar, and beat until stiff peaks form, about 1½ minutes. Place cheesecake on a serving platter; dollop with Topping, and gently spread over top of cheesecake. Garnish with graham cracker crumbs and Key lime slices. Cover any leftovers with plastic wrap, and store in refrigerator up to 5 days.

KEY LIME CHEESECAKE



Key Lime Cheesecake image

Provided by Food Network

Categories     dessert

Yield 10 servings

Number Of Ingredients 15

5 tablespoons butter, melted
2 tablespoons sugar, plus 1 1/4 cups, plus 1/4 cup
1 cup graham cracker crumbs
1 envelope unflavored gelatin
3/4 cup key lime juice
4 eggs, at room temperature
2 egg yolks, at room temperature
2 tablespoons grated key lime zest
1 pound cream cheese, at room temperature
2 egg whites, at room temperature
Pinch of salt
2 cups sweetened whipped cream
1 cup simple syrup, (1 cup sugar, 1 cup water heated until sugar dissolves)
Rind of 2 limes, julienned
12 sprigs fresh mint

Steps:

  • In a mixing bowl, combine the melted butter, 2 tablespoons of the sugar and graham cracker crumbs. Mix well. Press the crust firmly over the bottom of a 9-inch spring form pan. Set aside.
  • In a saucepan dissolve the gelatin the key lime juice, about 5 minutes. Add 1 1/4 cups of the sugar, eggs, egg yolks, and lime zest. Mix well. Over medium heat, cook until the mixture thickens and is pudding like, about 10 minutes. Remove from the heat.
  • In the bowl of an electric mixer, fitted with a paddle attachment, beat the cream cheese until smooth. With the mixer running, add the lime mixture slowly and beat until smooth. Remove the mixture and turn into a bowl and cool completely. Cover with plastic wrap and refrigerate until chilled, stirring every 10 minutes.
  • In a bowl of an electric mixer with a whip attachment, place the egg whites, pinch of salt and remaining 1/4 cup of the sugar. Whip on medium high until stiff peaks form. Remove the lime and cheese mixture from the refrigerator. Fold the egg whites into the lime mixture and blend thoroughly. Pour the mixture into the prepared crust. Cover with plastic wrap and refrigerate until set, about 4 hours.
  • Remove from the refrigerator. Run a sharp knife along the sides of the pan and remove the spring-form. Spread the whipped cream evenly over the top of the cake.
  • For the candied zest: In a saucepan over medium heat, combine the simple syrup and the lime zest. Bring the liquid to a simmer and cook for 3 to 4 minutes. Remove the zest from the liquid and cool on parchment paper.
  • Cut the cake into individual servings. Garnish with candied lime zest and mint sprigs.

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