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 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.
Key Lime Cheesecake
Be sure to check out the other citrus inspired recipes below.
Key Lime Cheesecake
How To Make Key Lime Cheesecake
- 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
- 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 creme 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.
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PinDescription
Inspired by the cook book
Sunsational Encore from the Junior League of Greater Orlando
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup packed brown sugar
- 2 tablespoons melted butter
- 32 ounces cream cheese, softened
- 1 2/3 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
- 1/2 cup key lime juice
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 creme 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.
Notes
Any citrus juice can be substituted for the key lime juice.
Nutrition
- Serving Size: 1 Slice
Better with Citrus Breakfasts:
- Orange Ricotta Pancakes from Gotta Get Baked
Big On Citrus Breads & Condiments:
- Honey Lime Dressing from Ruffles & Truffles
- Lemon Poppyseed Sweet Bread from Food Lust People Love
- Meyer Lemon Pistachio Loaf from The Girl in the Little Red Kitchen
- Moroccan Preserved Lemons from MarocMama
Make You Pucker Salads, Sides, & Main Dishes:
- Ceviche from Cookistry
- Cilantro Lime Rice from Crazy Foodie Stunts
- Citrus Ginger Chicken from Kudos Kitchen
- Easy Indian Lemon Chicken from Soni’s Food
- Grilled Orange & Lime Chicken Thighs from Big Bear’s Wife
- Meyer Lemon-Garlic Shrimp & Asparagus with Brown Rice from Daily Dish Recipes
- Orange Chicken from Cindy’s Recipes and Writings
- Red Cabbage and Red Pepper Salad with Citrus Dressing from Family Foodie
- Seared Cod with Grapefruit Fennel Slaw from Magnolia Days
- Tangy Lemon Rice with Grated Mango & Roasted Cashew from Sue’s Nutrition Buzz
Sour Citrusy Sweets & Desserts:
- Blood Orange Sorbet from My Cute Bride
- Broiled Oranges with Toasted Coconut from Neighborfood
- Clementine Curd from Small Wallet Big Appetite
- Creamsicle Cupcakes from The Meltaways
- Dairyfree Key Lime Meringue Bliss from The Not So Cheesy Kitchen
- Fresh Lemon Mousse from Comfy Cuisine
- Frozen Lemon Dessert from Gourmet Drizzles
- Gluten Free Orange Pound Cake from Simply Gourmet
- Honey and Lemon Cake from Happy Baking Days
- Key Lime Biscotti from Juanita’s Cocina
- Key Lime Cheesecake from Flour on My Face
- Key Lime Cookie Bars from Supper for a Steal
- Key Lime Truffles from What Smells So Good?
- Lemon Blueberry Polenta Cake from Vintage Kitchen Notes
- Lemon Coconut Cinnamon Rolls from Chocolate Moosey
- Lemon Cookies from Basic N Delicious
- Lemon Cream Pie Push Pops from Hezzi-D’s Books and Cooks
- Lemon Layer Cake from Crispy Bits & Burnt Ends
- Lemon Ricotta Cake from The Urban Mrs.
- Meyer Lemon Snack Cake with Lemon Cream Cheese Frosting from Peanut Butter and Peppers
- Mini Meyer Lemon Pies from Cravings of a Lunatic
- Mini Orange Cream & Lemon Cream Scones from The Foodie Army Wife
- No-Bake Lemon Cheese Cakes w/Blueberry-Lemon Sauce from Momma’s Meals
- Olive Oil Cake with Orange Marmalade from Hip Foodie Mom
- Omiyage California Citrus Cake from Ninja Baking
- Orange Cake with Orange Syrup from The Lovely Pantry
- Pink Grapefruit Pie from In the Kitchen With Audrey and Maurene
- Pink Lemonade Pound Cake from In the Kitchen with KP
- Sugar-Free Lemon Meringue Pie from Webicurean
- Tarte au Citron from That Skinny Chick Can Bake
Sour Sips & Drinks:
- {DIY} Arancello and Limoncello from girlichef
- Orange Creamsicle Smoothies from Mama.Mommy.Mom
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.
Jen @JuanitasCocina says
This is my ideal cheesecake! YUM!
Flour On My Face says
Jen
Thanks so much. It is one of the best cheesecakes I have ever made!
Renee 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.
Flour On My Face says
Renee
I may have to try the blood oranges with the recipe. My family loved it and this recipe is a keeper.
Kammie @ Sensual Appeal 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! 🙂
Flour On My Face says
Kammie
The flavor possibilities are endless with this recipe. Thank you!
Sherron@SimplyGourmet says
YUM…sounds perfect! My niece loves key lime pie. I will send her your recipe.
Flour On My Face says
Sherron
If your niece loves key lime pie she will love this cheesecake! Thanks for sharing the recipe love!
Amanda @ Marocmama says
Great recipe – love that you gave some other ideas for how to change it up.
Flour On My Face says
Amanda
Thank you!
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!!! 😉
Flour On My Face says
Diana
I may have to try it with blood oranges asap!
Conni @FoodieArmyWife says
I LOVE key lime cheesecake – any cheesecake, really 🙂
Flour On My Face says
Conni
Me too there isn’t a cheesecake flavor I wouldn’t eat.
Sarah says
I’m hiding this from Mom until her birthday next year! This would upstage anything I can do!
Flour On My Face says
Sarah
Your mom is going to love this recipe!
Dorothy @ Crazy for Crust says
This is gorgeous!
Flour On My Face says
Dorothy
Thank you!
Kim Bee says
Absolutely lovely cheesecake recipe. I love key lime, and I love cheesecake so this is right up my alley.
Flour On My Face says
Kim
Thank you so much!
Kim 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..
Anne @ Webicurean says
Oh, yes, I believe it’s important this is remade with blood orange. In fact, I’ll happily do the work for you!
Flour On My Face says
Anne
If you get the chance to try the blood oranges before I do let me know how it turns out!
Stacy says
What a beautiful cheesecake! I am a fan of key lime pie so I am sure this would be my favorite cheesecake.
Nancy @ gottagetbaked 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!
Flour On My Face says
Nancy
Thanks so much!
Laura | Small Wallet, Big Appetite says
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. 🙂
Flour On My Face says
Laura
Thank you so much! Happy upcoming birthday! Let me know how it turns out with the pink grapefruit.
Susan says
Can’t say no to cheesecake and citrus just belongs in it!
Flour On My Face says
Susan
I have to agree!
Liz @ A Nut in a Nutshell says
That looks so, so, sooooooooooooooooooo good!
Flour On My Face says
Thanks so much Liz
Sunithi says
Great recipe and love the options you gave with other citrus fruit. Key lime is my fav though. Your pics are beautiful !!
Brooklyn 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!
Flour On My Face says
Thank you so very much! I will check out Cook & Craft Me Crazy!
Jennifer M. says
Wow! This cheesecake looks so good! And your pictures are beautiful!
Flour On My Face says
Jennifer
Thanks so much!
italian food recipes says
Looks Delicious!
I came from Menu Planning Monday!
Mika
madge | the vegetarian casserole queen says
I love Key Lime Pie and Key Lime Cheesecake…well, key lime anything really! Thanks for sharing…
Winnie says
This cheesecake looks absolutely heavenly !!
Jerri says
This looks yummy! Thank for linking up last week. I’m featuring you on my Facebook page today!
Zara says
Looks great, love the photos!
Flour On My Face says
Zara
Thank you!
Paul says
Is it 1/2 cup of key lime juice or juice from 1/2 a key lime?
Flour On My Face says
Paul
So sorry about that. It is a 1/2 cup of key lime juice.