Key Lime Cheesecake is a tangy and sweet dessert that is perfect for spring or summer. Whether you’ve had it at a restaurant or want to try making it at home, this recipe is sure to satisfy your cravings. Learn about the history of Key Lime Pie and discover a delicious recipe that you can make using this southern dessert staple.

History of Key Lime Pie

Key Lime Pie has a rich history that dates back to the early 20th century in Key West, Florida. While the originator of the recipe is unknown, it gained popularity when it was made for William Curry, Key West’s first millionaire. Since then, Key Lime Pie has become a beloved dessert that captures the essence of southern cuisine.

About Key Limes

Key Limes are small limes with a higher acidity, stronger smell, and thinner rind compared to traditional limes. They have a unique flavor that adds a delightful tanginess to sweet desserts. While they are primarily grown in Mexico today, you can easily find bottled Key Lime juice in the juice aisle of your local market if fresh Key Limes are not available or too expensive.

Key Lime Cheesecake Recipe

Ingredients

• CRUST:
  • 1½ cups graham cracker crumbs
  • 1/4 cup granulated white sugar
  • 5 tablespoons unsalted butter, melted
• FILLING:
  • 11 ounces cream cheese, at room temperature
  • One 14-ounce can sweetened condensed milk
  • 2/3 cup Key lime juice, fresh or bottled
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 teaspoon salt
• TOPPING:
  • 8 ounces sour cream, at room temperature
  • 2 tablespoons granulated white sugar
  • Lime zest, for garnish
  • Thinly sliced Key lime, for garnish

Instructions

1. Preheat the oven to 375 degrees F and position the oven rack in the lower third.
2. In a bowl, combine graham cracker crumbs, sugar, and melted butter for the crust. Press the mixture onto the bottom and halfway up the sides of a 9-inch springform pan.
3. In a large bowl, use an electric mixer to combine cream cheese, sweetened condensed milk, Key lime juice, eggs, egg yolks, and salt until smooth. Pour the filling into the crumb crust.
4. Bake the cheesecake on the lower rack for 20 minutes. Remove from the oven and cool for 15 minutes. Increase the oven temperature to 475 degrees F.
5. In a medium bowl, whisk together sour cream and sugar. Carefully spread the topping over the filling. Return to the lower rack and bake for an additional 10 minutes.
6. Transfer the cheesecake to a wire rack and cool to room temperature. Then cover with foil and refrigerate for 10 to 12 hours or overnight.
7. Serve by loosening the cheesecake around the sides with a small-blade spatula. Remove the springform sides and slide the cheesecake onto a large platter. Garnish with grated lime zest and thinly sliced Key lime.

Tips

• If you can’t find graham cracker crumbs, crumble twelve 5×2 1/4-inch double crackers as a substitute.
• To make juicing easier, you can use bottled Key Lime Juice instead of fresh Key limes.
• It’s recommended to use pasteurized eggs since the cheesecake is lightly baked.

Conclusion

Key Lime Cheesecake is a delightful combination of tangy Key limes and creamy cheesecake. This dessert is perfect for any occasion, whether it’s a special celebration or a family gathering. Give this recipe a try and indulge in the refreshing flavors of Key Lime Pie in cheesecake form. You won’t be disappointed!