Key Lime Cheesecake

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Ah, key limes. The tart but sweet citrusy flavor of the juice, and the zing it adds to any dish is hard to come by with other fruits. And when you combine that delightful flavor with creamy cheesecake? It’s a match made in heaven! Whether you’re an experienced chef in the kitchen or just want something special for your next at-home get-together, this key lime cheesecake recipe is one of those desserts that will become a favorite too good to pass up. Let’s get baking!

Key Lime Cheesecake Recipe

Makes 1 – 9″ round cheesecake

Crust Ingredients:
2 C crushed graham cracker crumbs
3 tbsp sugar
1⁄2 C unsalted sweet cream butter, melted
2 tbsp lime zest

Key Lime Cheesecake Filling:
1 C sugar
1 tbsp cornstarch
3 – 8 oz cream cheese, softened
4 large eggs
2/3 C sour cream
1/3 C heavy cream
1/2 C key lime juice
1 1/2 tsp pure vanilla extract

Topping:
3.4 oz Lime jello
Homemade whipped cream

Directions:

For the Crust

Preheat the oven to 350 degrees
Line the outside of a 9-inch springform pan with parchment paper and spray with baking spray,
line the outside of the pan with foil. Make sure the outside is wrapped enough in foil to ensure
no water seeps into the pan
Using a large bowl, whisk the graham cracker crumbs, sugar, and lime zest
Whisk in the melted butter until a wet sand mixture forms
Press the crust evenly into the pan
Bake in the oven for 10 minutes, remove and allow to cool
Reduce oven temperature to 325 degrees
Using a large roasting pan (Wide enough to fit the 9in springform pan) fill it 1⁄4 way full with warm
water, place into the oven

For the cheesecake filling:
In a small mixing bowl whisk together sugar and cornstarch until well combined.
Add cream cheese to a large mixing bowl, pour the sugar mixture over top, and use an electric
hand mixer to blend cream cheese until smooth.
Mix in eggs one at a time, mixing just until combined after each addition. Scrape down sides
and bottom of bowl.
Add sour cream and heavy cream and mix until combined.
Mix in lime juice and vanilla. Tap the bowl forcefully against the countertop about 30 times to
release any large air bubbles.
Pour over cooled graham cracker crust.
Place cheesecake in a roasting pan then place the roasting pan in the oven and carefully pour
in enough boiling water around the cheesecake pan to reach halfway up the side of the
cheesecake pan.
Bake in a preheated oven until cheesecake is nearly set but still jiggly in the center, about 60 –
65 minutes.
Remove from the oven and cool on a wire rack for 1 hour. Cover and chill in the refrigerator or
overnight.
Once the cheesecake is fully cooled, place the cheesecake onto a cookie sheet, the jello may
seep from the bottom of the cheesecake
Follow the directions on the back of the jello box in a medium bowl
Once the jello is completely cool and cold, pour over the cheesecake, and place it into the fridge
and allow the jello topping to become solid
Remove from the fridge and top with fresh whipped cream and lime wedges

Enjoy!