Key Lime Cheesecake

This is a Martha Stewart recipe and it is quite different from the cheesecake I usually make. It is much creamier in texture and powerfully limey in flavor, but most importantly…it is delicious!

Key limes, which are smaller than the Persian lime, have thin skin and a highly aromatic tart, but floral flavor making them perfect for baking or mixing with your favorite cocktail! Think the iconic Florida dessert, Key Lime Pie, or one of my favorite cocktails, the Vodka Gimlet.

You will need about 16 key limes to make this recipe, which in my neighborhood on the Mexican border are always available and incredibly inexpensive. I think I paid 5 cents a piece when I bought them to make this cheesecake. If you can’t source key limes, Persian limes would work as well.

I juiced the limes the day before I made this dessert and also made the crust day before assembling the cheesecake. Martha uses a graham cracker crust. I used ginger snaps as ginger and lime pair very well together.

The crust calls for 1 1/2 cups ginger snaps or graham cracker crumbs, 1/3 cup butter, melted and 2 Tbsp. sugar. Mix those ingredients together and press into the bottom of a springform pan. Wrap the outside of the pan with foil as when you bake the cheesecake you will do so in a water bath, known as a Bain Marie. The Bain Marie ensures even and delicate cooking and makes the texture almost custard-like.

Bake the crust for about 10 minutes in a preheated 325 degree oven. Cool.

Make the cheesecake base:

Beat 4 (8 oz.) packages of cream cheese until completely smooth. Add 1 1/4 cups of sugar slowly and continue beating until mixed well.

Add 4 large eggs, one at a time, Scrape down the sides of the bowl as needed keeping it very creamy.

Next, stir in 1 cup of sour cream, 1/2 cup lime juice, zest of 4 key limes, and 1 tsp. vanilla. Blend until smooth. You do not want any lumps.

Pour filling over cooled crust. Place the springform pan in a roasting pan. Add hot water halfway up the sides. Bake for 60 minutes until the center jiggles slightly. Turn off oven. Crack the door and let cool for 1 hour in the oven with the door ajar. This ensures that the cheesecake does not crack. It usually works, but not always. This time it did for me!

Remove from the water bath and refrigerate at least 4 hours. Loosen the edges with a knife.

Mix 1 cup of sour cream, 1/4 cup powdered sugar and 1 tsp. key lime zest (that’s about 2 key limes). Spread the topping on the chilled cheesecake and chill another 30 minutes. Run a knife around the edges to remove the outer ring of the springform pan.

This is a rich, decadent, wonderful dessert flavored beautifully with key limes. Cheesecake is one of my favorite desserts because it is never too sweet and this one is sure to please!

Easter is just around the corner.

This Key Lime Cheesecake would be a perfect finale to your Easter feast!

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5 from 1 vote

Key Lime Cheesecake

Very creamy cheesecake beautifully flavored with key limes.

Ingredients

For the Crust

• 1 1/2 cups Ginger snap crumbs
• 1/3 cup Unsalted butter
• 2 Tbsp. Granulated sugar

For the Cheesecake filling

• 4 8 0z. Packages cream cheese, softened
• 1 1/4 cup Granulated sugar
• 4 lge. Eggs, at room temperature
• 1 cup Sour cream
• 1/2 cup Fresh key lime juice
• 4 Key limes, zested
• 1 tsp. Vanilla extract

For the topping

• 1 cup Sour cream
• 1/4 cup Powdered sugar
• 1 tsp. Key lime zest

Instructions

• Preheat oven to 325 degrees. Grease a 9 inch springform pan. Double wrap the outside of the pan with foil.
• Make the crust. Mix ginger snap crumbs with melted butter and sugar. Press into the bottom of the springform pan. Bake for 10 minutes. Cool.
• Beat the cream cheese base. In a large bowl, beat cream cheese until smooth. Add sugar slowly. Mix well.
• Beat in the eggs, one at a time. Scrape the bowl sides as needed. Keep the mixture very creamy.
• Stir in the sour cream, lime juice, zest and vanilla. Blend until smooth. No lumps!
• Pour the filling over the crust. Place the pan in a roasting pan. Add hot water halfway up the sides of the springform pan.
• Bake the cheesecake for 1 hour until the center is still slightly jiggly. Turn off the oven. Crack the door and let the cheesecake cool for one more hour in the oven.
• Remove from the water. Refrigerate for at least 4 hours. Loosen the edges with a knife.
• Once cooled, add the topping. Mix sour cream, powdered sugar, zest and spread on the chilled cheesecake. Chill for another 30 minutes.
• Run a knife around the edges and remove the ring. Slice, serve and enjoy!