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+ servings
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
Prep Time 20 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 40 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: 1Slice | Calories: 435kcal | Carbohydrates: 45g | Protein: 7g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 289mg | Potassium: 152mg | Fiber: 1g | Sugar: 32g | Vitamin A: 984IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 1mg
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