Creamy Key Lime Cheesecake

Creamy Key Lime Cheesecake

This recipe for a Creamy Key Lime Cheesecake has been on my “to make” list for a long time.

Here in my home, Key Lime anything is never turned down.

When we take our annual trip to to the beach at the Atlantic something Key Lime is part of our daily meal.

I realized the other day that even though Marilyn’s Treats has several types of key lime pies and tarts I have never posted a plain old Key Lime Cheesecake!

Can you believe that?

So today I remedying that little oversight!

I have included the graham crust recipe that was came with the cheesecake.

Beware though I never made it. This one requires sugar and my go to crust does not.

We found that the pie was sweet enough as is. And the sugar does nothing to help the graham crackers stick together for molding.

So adding the sugar will be your personal option. If you do use it let me know!!

I have sampled this creamy version of cheesecake prior to making the Key Lime.

It is indeed very light and helps to offset any sweet and sour flavors you get from the filling.

Just remember you can’t cheat on the chilling time.

These are the INGREDIENTS you will need:

Crust:

• 2.25 Cups graham cracker crumbs (about 36 squares)
• 1/3 Cup Sugar
• 1/2 Cup Butter, melted

Filling:

• 20 Oz cream cheese, softened
• 3/4 Cup Sugar
• 1 Cup Sour cream
• 3 Tbs Flour, all purpose
• 3 Lge Eggs, slightly beaten
• 2/3 Cup Lime juice
• 1 Tsp Vanilla extract
• 1 Drop green food coloring, optional
• 1 Tbs Lime zest, or to taste
• 1 Dollop Whipped cream
• 1 Slice Limes with rind

These are the INSTRUCTIONS for preparation:

Crust:

• In a bowl, combine cookie crumbs and sugar; stir in butter. 
• Press onto the bottom and 1 in. up the side of a greased 10-in. springform pan. 
• Place pan on a baking sheet. Bake at 375° for 8 minutes. 
• Place pan on a wire rack to cool. 

Filling:

• Reduce heat to 325°.
• In a large bowl, beat cream cheese and sugar until smooth. 
• Add sour cream and flour; beat well. 
• Add eggs; beat on low speed just until combined. 
• Stir in the lime juice, vanilla and food coloring if desired just until mixed. 
• Pour into crust. 
• Return pan to baking sheet.
• Bake for 50-55 minutes or until center is almost set. 
• Cool on a wire rack for 10 minutes. 
• Carefully run a knife around the edge of pan to loosen.
• Cool 1 hour longer. 
• Refrigerate overnight. 
• Remove sides of pan. 
• Garnish with whipped cream and lime if desired.
• Refrigerate leftovers.

This Creamy Key Lime Cheesecake can be a bit sticky and and stay on your knife if not refrigerated long enough. This will result in having to clean the knife between each slice.

That may or may not be a bad thing if you like to lick your fingers. (But please be mindful of germs. LOL.)

The addition of a lime slice and dollop of whip cream is optional.

The drop of food coloring will make the cheesecake a bit more green.

I caution you it is very easy to add too much. And you can taste the coloring so think twice about adding it.

Making the one in the picture I skipped that part.

As you can see it turned out slightly green on its own. I may try the food coloring for a Holiday.

I can be a bit heavy handed though, so that will be a Miss Jo task.

Whether taking this cheesecake to an event, or just having guests I do use the above option.

And of course when taking pictures for the blog that is a requirement!

The texture and sweetness of those additions are a bit much for my family.

And they just take the sliced lime and put it off to the side.

That isn’t always a bad thing. Since I never throw food away I am always making the next recipe using those untouched ingredients.

My family gave this cheesecake a thumbs up.

With all the different flavors of cheesecakes I have made they have had a lot of practice judging. You can find most of the varieties here on Marilyn’s Treats.

It goes without saying that this Creamy Key Lime Cheesecake is a keeper.

I do hope you give this recipe a try.

And don’t forget to come back and let me know all the changes you have made.

This one is very versatile so go ahead and think outside the box!

Enjoy.

In a hurry and looking for a 1-2-3 cheesecake? See this No Bake Key Lime Cheesecake Recipe over at Chas Crazy Creations.

I have three go to crusts for my desserts. See my All Butter Pastry Crust, No Bake Oreo Crust and my Easy Basic Graham Cracker Crust just click on the recipe you need!.

This post is part of my Cheesecake Collection. For more about Cheesecakes click 6 Tips To A Perfect Cheesecake Collection.

Creamy Key Lime Cheesecake

This Creamy Key Lime Cheesecake checks off all the boxes you have for a great Key Lime dessert that is as delicious as it is elegant.

5 from 4 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: cheesecake, key lime, light

Method: Bake

Skill Level: Intermediate

Prep Time: 20 minutes

Cook Time: 50 minutes

Cool and Chill: 5 hours 10 minutes

Adjust Servings: 12 Slices

Calories: 374kcal

Author: Marilyn

Cook ModePrevent your screen from going dark

Ingredients

Crust:

• 2.25 Cups graham cracker crumbs (about 36 squares)
• 1/3 Cup Sugar
• 1/2 Cup Butter, melted

Filling:

• 20 Oz cream cheese, softened
• 3/4 Cup Sugar
• 1 Cup Sour cream
• 3 Tbs Flour, all purpose
• 3 Lge Eggs, slightly beaten
• 2/3 Cup Lime juice
• 1 Tsp Vanilla extract
• 1 Drop green food coloring, optional
• 1 Tbs Lime zest, or to taste
• 1 Dollop Whipped cream
• 1 Slice Limes with rind

Instructions

Crust:

• In a bowl, combine cookie crumbs and sugar; stir in butter.
• Press onto the bottom and 1 in. up the side of a greased 10-in. springform pan.
• Place pan on a baking sheet. Bake at 375° for 8 minutes.
• Place pan on a wire rack to cool.

Filling:

• Reduce heat to 325°.
• In a large bowl, beat cream cheese and sugar until smooth.
• Add sour cream and flour; beat well.
• Add eggs; beat on low speed just until combined.
• Stir in the lime juice, vanilla and food coloring if desired just until mixed.
• Pour into crust.
• Return pan to baking sheet.
• Bake for 50-55 minutes or until center is almost set.
• Cool on a wire rack for 10 minutes.
• Carefully run a knife around the edge of pan to loosen.
• Cool 1 hour longer.
• Refrigerate overnight.
• Remove sides of pan.
• Garnish with whipped cream and lime if desired.
• Refrigerate leftovers.

Video

Notes

You can also use a rectangular pan for easier serving.

The cheesecake will last up to 5 days in the refrigerator. It’s best to keep it in its original container, and tightly wrapped in plastic wrap if it has been opened. It can also be frozen.

©MARILYN’S TREATS. All images are copyright protected.

Nutrition

Serving: 1Slice | Calories: 374kcal (19%) | Carbohydrates: 30g (10%) | Protein: 6g (12%) | Fat: 26g (40%) | Saturated Fat: 15g (75%) | Cholesterol: 118mg (39%) | Sodium: 290mg (12%) | Sugar: 19g (21%)

Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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