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Key Lime Cheesecake

Name: Key Lime Cheesecake
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: Florida
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

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

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.

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

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

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.
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 springform pan inside a larger pan.
Fill outer pan with boiling water to come halfway up the side of the springform 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 the springform pan and place cheesecake on a serving platter.
Makes 12 servings

Print the Key Lime Cheesecake recipe below