Truth-be-told, sometimes I don’t like cheesecake. Some cheesecakes are too sweet or too heavy and just not that flavorful. I am partial to Italian Cheesecake, though, because may Dad and I make it every year for Christmas.
That is definitely not the case with this cheesecake. This Florida girl loves citrus – Key Limes being my favorite – so a Key Lime Pie Cheesecake was undoubtedly the first one I turned to for National Cheesecake Day. I have a love for Key Limes and often make Key Lime Curd, Key Lime Cupcakes and even Key Lime Pie Ice Cream!
This cheesecake tastes just like a Key Lime Pie, but doesn’t have a drop of sweetened condensed milk in it. I added toasted meringue, but you could easily have whipped cream or leave it plain. For an added flair, you could even top it with toasted coconut.
Key Lime Pie Cheesecake
a Love and Confections original
Click here for the printable recipe
Key Lime Pie Cheesecake Ingredients:
– 115 grams Graham Cracker Crumbs
– 40 grams melted Unsalted Butter
– 45 grams Granulated Sugar
– 445 grams Cream Cheese, at room temperature
– 20 grams Cornstarch
– 125 grams Granulated Sugar
– 150 grams large Eggs, at room temperature
– Zest of 4 Key Limes
– Juice of 4 Key Limes
– 1-2 teaspoons Key Lime Extract, optional
– 50 grams Milk
– 100 grams Heavy Cream
– Hot Water for water bath
– 150 grams Egg Whites
– 150 grams Granulated Sugar
Graham Cracker Crust Directions:
1. Heat oven to 350°F and spray the inside of a 9 inch spring-form pan with cooking spray.
2. In a small bowl, mix the Graham Cracker Crumbs, Butter and first measure of Sugar together. Pour into the pan and smooth out with the back of a large spoon.
3. Bake for 10-12 minutes, then set aside while making the filling.
4. Reduce oven to 300°F.
Key Lime Pie Cheesecake Directions:
1. In a medium bowl with a hand blender or in the bowl of your stand mixer, combine the Cream Cheese and Cornstarch. Add in the second measure of Granulated Sugar and mix until combined. Scrape down the sides of the bowl if necessary.
2. Add in the Eggs, one at a time, making sure it is combined before adding each additional egg. Add the Zest and Juice of 4 Key Limes along with the Key Lime Extract. Mix to incorporate.
3. Being careful not to over mix, add in the Milk and Heavy Cream. You do not want to whip the cream too much.
4. Pour batter into pan and place pan into a large, sided baking dish. Place the baking dish onto the oven rack, then fill with Hot Water, being careful not to get any water inside the foil or the spring-form pan.
5. Bake for 60-70 minutes, or until the sides are set and the middle “jiggles” a little when the pan is touched. Be extremely careful when taking the baking dish out of the oven! I sometimes just take the spring-form pan out to cool and leave the baking dish in to cool before attempting to take it out.
6. Let the Cheesecake cool to room temperature, then cover and refrigerate a minimum of 8 hours, but overnight is preferable. Run a paring knife that had the blade in hot water (and wiped off so it isn’t wet) around the edge of the cheesecake before releasing it, to insure that it separates from the side.
– If you are making meringue or whipped cream for a topping, leave the cheesecake in the refrigerator until those are made.
Swiss Meringue Directions:
1. In the bowl of your stand mixer combine the Egg Whites and third measure of Granulated Sugar. Place it on top of a small pot of water, making sure the water does not touch the bottom of the mixing bowl.
2. Heat the water on medium and whisk the Egg Whites and Sugar until it is warm and the sugar is all dissolved. If you run your finger through the mixture and rub your finger and thumb together, it should feel warm and not feel grainy.
3. Immediately, place the whip attachment on your stand mixer and whip the mixture on high. Place foil around the bowl’s opening – warm eggs whip up better.
4. Once the meringue is whipped to stiff peaks, you can pipe or spread it on the cheesecake and torch the top. Enjoy!
Until next time,
LOVE & CONFECTIONS!
Featured on A Southern Fairytale’s Moutwatering Mondays
Here are all the Bloggers participating in Cheesecake Day:
Baked Cheesecakes:
- Apricot Ricotta Cheesecake from Diethood
- Blackberry Goat Cheese Cheesecake from Baking a Moment
- Blueberry Ricotta Cream Cheesecake from Hungry Couple
- Caramel Macchiato Cheesecake from Wishes and Dishes
- Cheesecake Factory Vegan Copycat Oreo Cheesecake from Namely Marly
- Chocolate Cheesecake w/ Whisky Toffee Shards from girlichef
- Chocolate Chip Cookie Mini Cheesecakes from My Sweet Zepol
- Chocolate-Covered Strawberry Cheesecake from Savvy Eats
- Coconut Cheesecake with Macadamia Crust from All Day I Dream About Food
- Gluten-Free Mini Cheesecakes with Toasted Coconut Crust from Quarter Life (Crisis) Cuisine
- Hawaiian Chantilly Layer Cheesecake from Wallflour Girl
- Key Lime Pie Cheesecake from Love and Confections
- Lemon Cheesecake from Shugary Sweets
- Lemon Ginger Panna Cotta Cheesecake + Blueberry Sauce from Girl Versus Dough
- Lightened Up Apricot-Swirl Cheesecake from Take A Bite Out of Boca
- Lilikoi Cheesecake with Macadamia Nut Shortbread Crust from Dieter’s Downfall
- Mini Hawaiian Cheesecakes from Pint Sized Baker
- Mini Mascarpone Cheesecakes with Strawberry Balsamic Topping from Boulder Locavore
- Mom’s Cheesecake from Magnolia Days
- New York Style Cheesecake from URBAN BAKES
- Oreo Ripple Cheesecake from Overtime Cook
- Peanut Butter Cheesecake with Nutella Ganache Topping from The Redhead Baker
- Pear cheesecake with gingersnap crust from Roxana’s Home Baking
- Pumpkin Cheesecake from Lady Behind The Curtain
- Rainbow Cheesecake from In Katrina’s Kitchen
- Raspberry Cheesecake with Oreo Crust from Hip Foodie Mom
- Ricotta Cheesecake with Strawberry Basil Sauce from French Press
- Salted Caramel Apple Cheesecake from Jane’s Adventures in Dinner
- Snickers Cheesecake from Life, Love and Sugar
- Sugar Cookie Cheesecake from Munchkin Munchies
- Vanilla Bean Cheesecake from Wine & Glue
- Vegan Mango Coconut Cheesecake from Jessiker Bakes
- Very Berry Cheesecake from JavaCupcake
- White Chocolate Cheesecake with Macadamia Nuts and Caramel from Taste and Tell
- White Chocolate Frangelico Cheesecake from That Skinny Chick Can Bake
- White Chocolate Raspberry Swirl Cheesecake from Will Cook For Smiles
No Bake Cheesecakes:
- Butter Pecan Caramel No-Bake Mini Cheesecakes from Simply Southern Baking
- Cherry and Pistachio No Bake Cheesecake with Animal Cracker Crust from Cravings of a Lunatic
- Mini No Bake Lime Cheesecakes from Miss in the Kitchen
- Neapolitan No Bake Cheesecake from Grandbaby Cakes
- No-Bake Berry Cheesecake from Food Lust People Love
- No Bake Blackberry Cheesecake from You Made That?
- No Bake Dulce de Leche Cheesecake with Caramelized Peaches from The Food Charlatan
- No-Bake Limoncello Cheesecake from Cake Duchess
- No Bake Oatmeal Chocolate Chip Cookie Dough Cheesecake from White Lights on Wednesday
- No Bake Peanut Butter Cheesecake from Dinners, Dishes, and Desserts
- No-Bake Peanut Butter Cheesecake from Crunchy Creamy Sweet
- S’mores Cheesecake from The Gunny Sack
Cheesecake Beverages:
- Black Raspberry Cheesecake Milkshake from Blahnik Baker
- Caramel Cheesecake Martini from Happy Food, Healthy Life
Cheesecake Cookies and Bars:
- Caramel Apple Cheesecake Bars from Cooking with Jax
- Caramel Overload Cheesecake Bars from Crumbs and Chaos
- Cherry Cheesecake Brownies from Inside BruCrew Life
- Chocolate Brownie Cheesecake Cookies from Lemons for Lulu
- Chocolate Peanut Butter Cheesecake Bars from Chez CateyLou
- Healthier Peanut Butter Cheesecake Brownie Bars from Texanerin Baking
- Lemon Blueberry Cheesecake Bars from Cooking In Stilettos
- No Bake Coconut Lime Cheesecake Bars from Beyond Frosting
- No Bake Cookies and Cream Cheesecake Bars from Garnish with Lemon
- Strawberry Chocolate Ganache Cheesecake Bars from A Kitchen Addiction
Cheesecake Desserts and Treats:
- Banana Foster No Bake Cheesecake Shooters from Mind Over Batter
- Chocolate Nutella Cheesecake Cake from gotta get baked
- Key Lime Cheesecake Trifles from Hoosier Homemade
- Strawberry Cheesecake Pots from Barbara Bakes
- Triple Brigadeiro Cheesecake Tart from From Brazil To You
Frozen Cheesecakes and Treats:
- Blackberry Cheesecake Popsicles from The Girl In The Little Red Kitchen
- Chocolate Caramel Cheesecake Ice Cream from Chocolate Moosey
- Frozen PB&C Cheesecake from Noshing With The Nolands
- No Bake Frozen Peanut Butter Cheesecake {Nutter Butter Crust} from Crazy for Crust
Betsy Eves @JavaCupcake says
The top of your cheesecake looks perfect! The swirls in the topping make me want to grab a fork and dig in!
Terri Truscello Miller says
Thank you so much! I love toasted meringue
Roxana | Roxana's Home Baking says
I have had only once key lime pie and never key lime cheesecake and now I'm totally craving some! Love the slightly toasted meringue on top, just like the classic pie!
Thanks for joining us Terri!
Terri Truscello Miller says
Thank you for hosting, Roxana. Key Lime is one of my all-time favorite flavors!
Aimee Shugarman says
If I hadn't done a lemon cheesecake, key lime was second in line. This looks gorgeous!!!
Terri Truscello Miller says
Thanks!
Robin @ Simply Southern Baking says
What a beautiful cheesecake! I want to skip lunch and go right for this dessert!
Terri Truscello Miller says
Confession – I may have had a slice for breakfast 😉
Liz Berg says
A cheesecake that tastes like Key lime pie????? Sign me up!!!! YUM.
Terri Truscello Miller says
It was REALLY good!
Katrina Bahl says
That is one of the most gorgeous cheesecakes I've ever seen!
Terri Truscello Miller says
Thank you so much!
Nancy @ gottagetbaked says
I don't eat enough key lime flavoured desserts – I really need to change that! This cheesecake is gorgeous! That meringue topping is perfectly piped and toasted.
Terri Truscello Miller says
You really do need to change that. Key Lime is one of my favorite flavors.
Heather Kinnaird says
it is so gorgeous! and I love key lime desserts
Terri Truscello Miller says
Thanks!
Angela| Mind Over Batter says
Key lime pie in a cheesecake?! Where is the sign up sheet? Where?!
Terri Truscello Miller says
Haha. It was delicious!
Carol at Wild Goose Tea says
It can't get any better than this. My two favorite desserts are key lime pie and cheesecake. You made it so beautiful with your ruffled topping. Wow.
Terri Truscello Miller says
Thanks Carol. You can't go wrong with Key Lime!
Thalia @ butter and brioche says
that is a seriously good looking cheesecake! love anything key lime related.. definitely craving a slice right now.
Terri Truscello Miller says
Thanks. It was fun to make. Key Lime is one of my all-time favorites.
Tara Noland says
What a stunning cheesecake and the flavor would be amazing!!
Terri Truscello Miller says
Thanks Tara – it was so good!
dina says
i love key lime cheesecake. it looks great!
Terri Truscello Miller says
Thank you!
Allie BakingAMoment says
I am right there with you on the key lime love. It's so refreshing and perfect at this time of year. Love your beautiful toasted meringue swirls!
Terri Truscello Miller says
Thanks Allie. If a Key Lime option is on any dessert menu, there is no question about what I am going to choose.
Shaina Wizov says
The toasted meringue topping is GORGEOUS. Can we add that to the list of things you are going to teach me?! 🙂
Terri Truscello Miller says
Thanks Shaina and sure – you need to start a list!
Miss says
This is stunning! Not to mention incredibly delicious!
Terri Truscello Miller says
Thank you!
Holly Waterfall says
Oh my goodness that toasted meringue topping is absolutely beautiful! Love the creativity!
Terri Truscello Miller says
Thank you!
Yvonne Conner says
The cheesecake look good as the other readers have stated. But I will have to take a math class before I can make it. It is a big headache to do that. Can you explain why you used grams here, but not in your other cake recipes, please? Was this done to have exact measurements or what?
You were listed on Grandbaby cakes blog about cheesecakes. And the photos are just wonderful. But don't like the gram usage. In the end if I decide to make the cheesecake I will let you know because la prova è nel gusto. Next time please use cups, teaspoons, etc. Thank you and I am not trying to be mean.
Terri Truscello Miller says
Thank you for commenting Yvonne. Some of my recipes do have cups, teaspoons, etc, because quite a few are adapted and that is what the original recipe was written in. Baking is a science and using grams, liters, etc. is what I learned in culinary school.
If two people were told to measure a cup of flour, one person might not realize that the proper way to measure flour is to spoon and sweep so it aerates the flour. The other person might just dig their measuring cup straight into the flour, which would compact it.
They both would have a cup full, but the actual weight could be much different and in turn, ruin the recipe. The most accurate way to measure ingredients is by grams, because it is precise, so for some of my recipes where accuracy is key, yes, I do post in grams rather than cups.
There are some good and inexpensive kitchen scales on the market that I would be happy to recommend, and would help with accuracy in baking.