Key Lime Cheesecake #SundaySupper

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Key Lime Cheesecake

March 31st is National Orange and Lemons Day

 In celebration the #SundaySupper crew is getting together to share citrus inspired recipes.

     Being a Florida girl I had to join in and share a recipe myself.  Since Florida is the Sunshine State known for it’s citrus I feel like I should have posted a citrus recipe using oranges. But while I was flipping through a cookbook packed full of citrus recipes this Key Lime Cheesecake recipe jumped out at me.  This recipe could be altered and made using any citrus juice.


You can change this recipe up simply by changing the citrus fruit juice you use.

  • lemon cheesecake
  •  orange cheesecake
  • grapefruit cheesecake
  • tangelo cheesecake
  • lime cheesecake
  • blood orange cheesecake

     Belatedly I remembered I had  a couple of blood orange in the refrigerator  Blood Oranges would have been an interesting flavor and I would have loved to see what color the baked cheesecake ended up. Wouldn’t a cheesecake  look pretty in a pale red? I’m not sure it would actually turn out a pale red in color if you use blood orange juice because I have never cooked with it but I am pretty sure the heat affects the color.

     I may have to remake this recipe using blood orange juice instead of key lime in the near future. This cheesecake is thick and dense like a real New York Cheesecake. It tastes great and will be my go to cheesecake recipe from now on.

Key Lime, Cheesecake, Citrus Recipes, Cheesecake, National Orange and Lemon Day, #SundaySupper

Key Lime Cheesecake

 You can find the recipe in Ziplist format below.

Be sure to check out the other citrus inspired recipes below.


Key Lime, Cheesecake, Recipe, Citrus, Baking,

Key Lime Cheesecake


Key Lime Cheesecake #SundaySupper
Inspired by the cook book Sunsational Encore from the Junior League of Greater Orlando
Serves: serves 12
  • 2 cups graham cracker crumbs
  • ½ cup packed brown sugar
  • 2 tablespoons melted butter
  • 32 ounces cream cheese, softened
  • 1⅔ cups sugar
  • 5 tablespoons creme fraiche or sour cream
  • 4 eggs
  • 1 egg yolk
  • 5 tablespoons whipping cream
  • 1 cup flour
  • 1 tablespoon vanilla extract
  • ½ cup key lime juice
  1. Grease with butter and line the bottom and sides of a 10 inch springfoam pan with parchment paper. Butter the parchment paper inside the springfoam pan.
  2. Cover the outside of the pan with heavy-duty aluminum foil. Rolling and tucking the foil along the outer top edge of the pan. Set aside.
  3. Mix the graham cracker crumbs, brown sugar and melted butter in a bowl.
  4. Press in the bottom of the prepared pan.
  5. Beat the cream cheese and sugar in a stand mixer or a large bowl with a handheld mixer until light and fluffy. Scrap the bowl and beat for another 2 minutes.
  6. Beat in the creme fraiche or sour cream.
  7. Add the eggs and egg yolk one at a time, beating well and scraping the sides of the bowl after each egg.
  8. Add the whipping cream, flour, vanilla and lime juice and mix well. Scrap the bowl and beat for at least two minutes more.
  9. Spoon into prepared pan and level the top with the back of the spoon.
  10. Place the filled spring foam pan inside a larger pan.
  11. Fill outer pan with boiling water to come half way up the side of the spring foam pan.
  12. Bake at 325 degrees for 1 hour and 20 minutes or until a tester comes out clean.
  13. Remove the pan from the oven and remove spring foam pan from the water bath.
  14. Remove and discard the aluminum foil.
  15. Cool cheesecake on a wire rack.
  16. Chill cheesecake overnight.
  17. Before serving remove sides of spring foam pan and place cheesecake on a serving platter.
Any citrus juice can be substituted for the key lime juice.


Better with Citrus Breakfasts:

Big On Citrus Breads & Condiments:

Make You Pucker Salads, Sides, & Main Dishes:

Sour Citrusy Sweets & Desserts:

Sour Sips & Drinks:

Join the #SundaySupper conversation on Twitter today to talk all about citrus recipes! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

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  1. says

    Something about citrus lightens up even heavy desserts like cheesecake. This is one that would be very popular with my family. I also would like to see it with blood orange juice. I think the color does not stay red/pink when heated though. The flavor would be incredible.

  2. says

    That’s a lovely cheesecake, I really like that it can be easily changed to include a different citrus fruit flavor. I do like key lime although I think I’ve only had it once in my life, a couple of years ago… I don’t exactly remember how it tastes like but I can imagine it and I’m sure yours would taste great.. it’s CHEESECAKE after all! :)

  3. Diana @GourmetDrizzles says

    What a lovely recipe to start with, and then I’m all about you trying the blood orange version, too! Let us know, and I’m very much looking forward to trying this!!! 😉

  4. says

    ohhhh thank you so much for this recipe..key lime is my absolute favourite 😉 i make a real good v thin pear tart but key lime i have never tried but i will try yours now..

  5. says

    Damn – that is one perfect looking cheesecake! It’s so dense and rich – exactly what a good cheesecake should be. I love that you made a key lime version – citrus always lightens this dessert up. I can’t wait for you to make it with blood orange too!

  6. says

    I am LOVING this! LOVIN’ Your BLOG! Newest follower over here! I can’t wait to try this- i am crazy about key lime pie! Feel free to drop by cook and craft me crazy at any time! I can’t wait to see what else you have up your sleeve!


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