Key Lime Cheesecake

Cakes and Cupcakes, Desserts | September 15, 2015 | By

DSC06825An incredible recipe for Key Lime Cheesecake! I love make-ahead anything, especially desserts, it makes entertaining so much easier. Your guests will be dazzled by this one!


  • 11-12 whole graham crackers
  • 7 Tbs of butter, melted


  • 3 – 8 oz packages of cream cheese, room temperature
  • 1 cup of sugar
  • 1 tsp of vanilla
  • 3 eggs, room temperature
  • 2/3 cup of key lime juice
  • 4 oz of sweetened condensed milk
  • 1 Tbs of cornstarch
  • 2 tsp of freshly grated lime zest


  • whipped cream
  • chopped nuts such as Macadamia or Walnuts


Butter a 10″ spring form pan.¬†Process the graham crackers in a food processor until you have fine crumbs.DSC06693Place them in a medium bowl and add the melted butter, stir to combine.DSC06699Press into the bottom and a little up the sides of a 10″ spring form pan.DSC06702In a mixer, beat together the cream cheese, sugar and vanilla until fluffy.DSC06712DSC06713Add in the eggs one at a time, beat until mixed well.DSC06716Add in the key lime juice, condensed milk, cornstarch and lime zest.
Pour over the crust.DSC06731
DSC06742Bake at 350 for 55 – 60 minutes. Place a small pan of water on the rack below the cheesecake. The cheesecake will look set on the edge and a little soft in the middle.DSC06743Turn the oven off, crack the door and let the cheesecake cool down slowly for 30 minutes to an hour. (this prevents cracking)
Let cool completely at room temperatureDSC06748Loosen the edges with a knife.DSC06758Chill for at least 4 hours before serving, overnight is better.
Place on a serving dish, release and remove the sides of the pan.
Top with whipped cream and sprinkle on the nuts.




  1. Leave a Reply

    Carol Uline
    September 15, 2015

    Cant wait to try this!!

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