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Home » Dessert Recipes » Key Lime Cheesecake

Key Lime Cheesecake

Published: Mar 31, 2013 · Modified: Jul 21, 2022 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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Being a Florida girl I love Key lime flavored desserts like this rich Key Lime Cheesecake recipe.

Slice of Key Lime Cheesecake garnished with whipped cream and lime wedge.

Since Florida is the Sunshine State and it is known citrus fruit I knew I had to make this Key lime dessert recipe asap. Today is the day.

This homemade cheesecake recipe could also be made using any other type of citrus juice you might have on hand.

Flavor Variations

You can change the flavor of this cheesecake recipe 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.

a Key Lime Cheesecake with a slice cut out and served on a dessert plate.
Key Lime Cheesecake

How To Make Key Lime Cheesecake

Inspired by the cookbook Sunsational Encore from the Junior League of Greater Orlando.

Ingredients

  • 2 cups graham cracker crumbs
  • ½ cup packed brown sugar
  • 2 tablespoons melted butter
  • 32 ounces cream cheese, softened
  • 1 ⅔ cups of 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

Directions

  1. Grease with butter and line the bottom and sides of a 10-inch springform pan with parchment paper. Butter the parchment paper inside the springform 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 crème 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 springform pan inside a larger pan.
  11. Fill outer pan with boiling water to come halfway up the side of the springform 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 the springform pan and place cheesecake on a serving platter.
  18. Makes 12 servings
a single slice of homemade Key Lime Cheesecake

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Print the Key Lime Cheesecake recipe below

Slice of Key Lime Cheesecake garnished with whipped cream and lime wedge.

Key Lime Cheesecake

Arlene Mobley - Flour On My Face
Homemade Key Lime Cheesecake recipe Inspired by the cookbook Sunsational Encore from the Junior League of Greater Orlando
5 from 1 vote
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Prep Time 20 minutes mins
Cook Time 1 hour hr 20 minutes mins
Total Time 1 hour hr 40 minutes mins
Course Dessert
Cuisine Southern
Servings 16 Servings
Calories 435 kcal

Ingredients  

  • 2 cups graham cracker crumbs
  • ½ cup packed brown sugar
  • 2 tablespoons melted butter
  • 32 ounces cream cheese (softened)
  • 1 ⅔ cups sugar
  • 5 tablespoons creme fraiche or sour cream
  • 4 large eggs
  • 1 large egg yolk
  • 5 tablespoons whipping cream
  • 1 cup flour
  • 1 tablespoon vanilla extract
  • ½ cup key lime juice
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Instructions 

  • 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.
  • 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.
  • Mix the graham cracker crumbs, brown sugar and melted butter in a bowl.
  • Press in the bottom of the prepared pan.
  • 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. Beat in the crème fraiche or sour cream.
  • Add the eggs and egg yolk one at a time, beating well and scraping the sides of the bowl after each egg.
  • Add the whipping cream, flour, vanilla and lime juice and mix well. Scrap the bowl and beat for at least two minutes more.
  • Spoon into prepared pan and level the top with the back of the spoon.
  • Place the filled spring foam pan inside a larger pan.
  • Fill outer pan with boiling water to come half way up the side of the spring foam pan.
  • Bake at 325 degrees for 1 hour and 20 minutes or until a tester comes out clean.
  • Remove the pan from the oven and remove spring foam pan from the water bath. Remove and discard the aluminum foil.
  • Cool cheesecake on a wire rack.
  • Chill cheesecake overnight.
  • Before serving remove sides of spring foam pan and place cheesecake on a serving platter.
  • Serve with whipped cream.

Recipe Expert Tips

  • Flavor variations: Any citrus juice can be substituted for the key lime juice.

Nutrition

Serving: 1SliceCalories: 435kcalCarbohydrates: 45gProtein: 7gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 133mgSodium: 289mgPotassium: 152mgFiber: 1gSugar: 32gVitamin A: 984IUVitamin C: 2mgCalcium: 88mgIron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Paul

    June 17, 2013 at 10:36 pm

    Is it 1/2 cup of key lime juice or juice from 1/2 a key lime?

    Reply
    • Flour On My Face

      June 18, 2013 at 1:17 am

      Paul

      So sorry about that. It is a 1/2 cup of key lime juice.

      Reply
  2. Zara

    May 01, 2013 at 6:13 am

    Looks great, love the photos!

    Reply
    • Flour On My Face

      May 01, 2013 at 10:41 am

      Zara

      Thank you!

      Reply
  3. Jerri

    April 17, 2013 at 7:00 pm

    This looks yummy! Thank for linking up last week. I'm featuring you on my Facebook page today!

    Reply
  4. Winnie

    April 15, 2013 at 2:21 am

    This cheesecake looks absolutely heavenly !!

    Reply
  5. madge | the vegetarian casserole queen

    April 13, 2013 at 7:31 pm

    I love Key Lime Pie and Key Lime Cheesecake...well, key lime anything really! Thanks for sharing...

    Reply
  6. italian food recipes

    April 10, 2013 at 10:01 am

    Looks Delicious!

    I came from Menu Planning Monday!

    Mika

    Reply
  7. Jennifer M.

    April 09, 2013 at 1:44 pm

    Wow! This cheesecake looks so good! And your pictures are beautiful!

    Reply
    • Flour On My Face

      April 09, 2013 at 2:49 pm

      Jennifer

      Thanks so much!

      Reply
  8. Brooklyn

    April 09, 2013 at 9:18 am

    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!

    Reply
    • Flour On My Face

      April 09, 2013 at 2:53 pm

      Thank you so very much! I will check out Cook & Craft Me Crazy!

      Reply
  9. Sunithi

    April 05, 2013 at 4:12 pm

    Great recipe and love the options you gave with other citrus fruit. Key lime is my fav though. Your pics are beautiful !!

    Reply
  10. Liz @ A Nut in a Nutshell

    April 02, 2013 at 6:53 pm

    That looks so, so, sooooooooooooooooooo good!

    Reply
    • Flour On My Face

      April 02, 2013 at 10:30 pm

      Thanks so much Liz

      Reply
  11. Susan

    April 02, 2013 at 5:18 pm

    Can't say no to cheesecake and citrus just belongs in it!

    Reply
    • Flour On My Face

      April 02, 2013 at 5:21 pm

      Susan

      I have to agree!

      Reply
  12. Laura | Small Wallet, Big Appetite

    April 02, 2013 at 6:08 am

    Oh my goodness as amazing as this keylime cheesecake looks you just inspired me to make a pink grapefruit cheesecake. My birthday is in 11 days, this is so going on my list for my husband to make for me. 🙂

    Reply
    • Flour On My Face

      April 02, 2013 at 11:01 am

      Laura

      Thank you so much! Happy upcoming birthday! Let me know how it turns out with the pink grapefruit.

      Reply
  13. Nancy @ gottagetbaked

    April 01, 2013 at 2:57 pm

    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!

    Reply
    • Flour On My Face

      April 01, 2013 at 3:56 pm

      Nancy

      Thanks so much!

      Reply
  14. Stacy

    April 01, 2013 at 3:29 am

    What a beautiful cheesecake! I am a fan of key lime pie so I am sure this would be my favorite cheesecake.

    Reply
  15. Anne @ Webicurean

    April 01, 2013 at 12:30 am

    Oh, yes, I believe it's important this is remade with blood orange. In fact, I'll happily do the work for you!

    Reply
    • Flour On My Face

      April 01, 2013 at 9:27 am

      Anne

      If you get the chance to try the blood oranges before I do let me know how it turns out!

      Reply
  16. Kim

    March 31, 2013 at 9:45 pm

    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..

    Reply
  17. Kim Bee

    March 31, 2013 at 7:25 pm

    Absolutely lovely cheesecake recipe. I love key lime, and I love cheesecake so this is right up my alley.

    Reply
    • Flour On My Face

      March 31, 2013 at 8:03 pm

      Kim

      Thank you so much!

      Reply
  18. Dorothy @ Crazy for Crust

    March 31, 2013 at 6:53 pm

    This is gorgeous!

    Reply
    • Flour On My Face

      March 31, 2013 at 8:03 pm

      Dorothy

      Thank you!

      Reply
  19. Sarah

    March 31, 2013 at 5:46 pm

    I'm hiding this from Mom until her birthday next year! This would upstage anything I can do!

    Reply
    • Flour On My Face

      March 31, 2013 at 8:06 pm

      Sarah

      Your mom is going to love this recipe!

      Reply
  20. Conni @FoodieArmyWife

    March 31, 2013 at 3:20 pm

    I LOVE key lime cheesecake - any cheesecake, really 🙂

    Reply
    • Flour On My Face

      March 31, 2013 at 8:24 pm

      Conni

      Me too there isn't a cheesecake flavor I wouldn't eat.

      Reply
  21. Diana @GourmetDrizzles

    March 31, 2013 at 2:06 pm

    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!!! 😉

    Reply
    • Flour On My Face

      April 01, 2013 at 9:28 am

      Diana

      I may have to try it with blood oranges asap!

      Reply
  22. Amanda @ Marocmama

    March 31, 2013 at 12:53 pm

    Great recipe - love that you gave some other ideas for how to change it up.

    Reply
    • Flour On My Face

      April 01, 2013 at 9:28 am

      Amanda

      Thank you!

      Reply
  23. Sherron@SimplyGourmet

    March 31, 2013 at 10:59 am

    YUM...sounds perfect! My niece loves key lime pie. I will send her your recipe.

    Reply
    • Flour On My Face

      March 31, 2013 at 11:09 am

      Sherron

      If your niece loves key lime pie she will love this cheesecake! Thanks for sharing the recipe love!

      Reply
  24. Kammie @ Sensual Appeal

    March 31, 2013 at 9:56 am

    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! 🙂

    Reply
    • Flour On My Face

      March 31, 2013 at 11:07 am

      Kammie

      The flavor possibilities are endless with this recipe. Thank you!

      Reply
  25. Renee

    March 31, 2013 at 9:23 am

    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.

    Reply
    • Flour On My Face

      March 31, 2013 at 11:05 am

      Renee

      I may have to try the blood oranges with the recipe. My family loved it and this recipe is a keeper.

      Reply
  26. Jen @JuanitasCocina

    March 31, 2013 at 8:54 am

    This is my ideal cheesecake! YUM!

    Reply
    • Flour On My Face

      March 31, 2013 at 9:26 am

      Jen

      Thanks so much. It is one of the best cheesecakes I have ever made!

      Reply

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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