Key Lime Cheesecake

10 servings
  • 5 tablespoons butter, melted
  • 2 tablespoons sugar, plus 1 1/4 cups, plus 1/4 cup
  • 1 cup graham cracker crumbs
  • 1 envelope unflavored gelatin
  • 3/4 cup key lime juice
  • 4 eggs, at room temperature
  • 2 egg yolks, at room temperature
  • 2 tablespoons grated key lime zest
  • 1 pound cream cheese, at room temperature
  • 2 egg whites, at room temperature
  • Pinch of salt
  • 2 cups sweetened whipped cream
  • 1 cup simple syrup, (1 cup sugar, 1 cup water heated until sugar dissolves)
  • Rind of 2 limes, julienned
  • 12 sprigs fresh mint

In a mixing bowl, combine the melted butter, 2 tablespoons of the sugar and graham cracker crumbs. Mix well. Press the crust firmly over the bottom of a 9-inch spring form pan. Set aside.

In a saucepan dissolve the gelatin the key lime juice, about 5 minutes. Add 1 1/4 cups of the sugar, eggs, egg yolks, and lime zest. Mix well. Over medium heat, cook until the mixture thickens and is pudding like, about 10 minutes. Remove from the heat.

In the bowl of an electric mixer, fitted with a paddle attachment, beat the cream cheese until smooth. With the mixer running, add the lime mixture slowly and beat until smooth. Remove the mixture and turn into a bowl and cool completely. Cover with plastic wrap and refrigerate until chilled, stirring every 10 minutes.

In a bowl of an electric mixer with a whip attachment, place the egg whites, pinch of salt and remaining 1/4 cup of the sugar. Whip on medium high until stiff peaks form. Remove the lime and cheese mixture from the refrigerator. Fold the egg whites into the lime mixture and blend thoroughly. Pour the mixture into the prepared crust. Cover with plastic wrap and refrigerate until set, about 4 hours.

Remove from the refrigerator. Run a sharp knife along the sides of the pan and remove the spring-form. Spread the whipped cream evenly over the top of the cake.

For the candied zest: In a saucepan over medium heat, combine the simple syrup and the lime zest. Bring the liquid to a simmer and cook for 3 to 4 minutes. Remove the zest from the liquid and cool on parchment paper.

Cut the cake into individual servings. Garnish with candied lime zest and mint sprigs.

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4.9 34
This has a lighter cheesecake texture which has a nice tang to it. I like cheesecake to be a bit more dense and felt like it needed at least one more package of cream cheese. Overall, though, it was very good. It definitely took much longer than I planned on - even with a couple of us helping. item not reviewed by moderator and published
Yummy! The instructions are not written for the novice baker though. Tempering the eggs is a must here. Basically it involves slowly adding the eggs to the hot liquid without cooking the eggs. Here is what I did, I mixed the whole eggs with the yolks in a separate bowel and slowly added them to hot liquid while whisking. I also used a double boiler. simply place a heat proof bowel inside a pan with simmering (not boiling) water. Make sure that the bottom of the bowel is not touching the water. Whisk quickly as you add the eggs. continue to whisk until mixture turns into pudding like texture. If you are not sure whether any of the eggs got cooked accidentally, just strain your mixture through a fine mesh sieve to insure no lumps. I also recommend that you make the cake a day ahead of time to allow it to set properly. Made this for my moms 80th birthday and it was a hit. item not reviewed by moderator and published
I have received more requests for this cheesecake than for any dish I've ever served. I make it as directed, but strain the egg/lime mixture through a fine mesh strainer before combining with the cream cheese, just to make sure I'm not getting any bits of "scrambled egg" in my cheesecake. I sure miss "Emeril Live." item not reviewed by moderator and published
This is true Key Lime flavor! I made this recipe for my boyfriend's birthday in January. Between this and another recipe, I asked his friends to pick that which they preferred most and this pie was the winner hands down This is an EXPERT level recipe (in the manner it's written. Time to prepare: 5 hours. Add 4 more for setup/refrigeration time. My suggestions: Preread the recipe to gain your bearings, then anyone can do it. Squeeze the key limes ahead (this process took an extra hour with 2 people and 20 limes You will be satisfied completely with your results! Happy Eating. item not reviewed by moderator and published
ran across this recipe by accident have now made six of them. a littleorkbut so worth it. randye tucker gain esville florida item not reviewed by moderator and published
AMAZING! item not reviewed by moderator and published
So good! I used regular limes instead of keylimes and it taste great! Lots of work if you are juicing the limes by hand, but definitely worth it. item not reviewed by moderator and published
This was a big hit!! The cheesecake was so light and tangy - it was delicious. Made exactly as written and it turned out perfectly. item not reviewed by moderator and published
I grew up with a key lime tree in my yard and we made key lime everything...but this is new and different. Tastes almost like a key lime pie but not quite as tart. Certainly not too sweet like my complaints of most key lime desserts. Creamy but light textured and quite easy to make if you buy bottled key lime juice. The mint and candied zest was a perfect compliment on top. A for sure do over recipe. item not reviewed by moderator and published
The results were fantastic! However, in all the confusion of preparing a holiday dinner, I forgot to add a key ingredient, the gelatin. It never sets beyond the soft custard stage without it. I realised my mistake but decided to serve it anyway, no time to make another. I added the lime curd topping (the "make-it-my-own" addition to the receipe) and big whipped cream rosettes. Lots of WOW factor. And I served it with a spoon. The guests loved it! The flavor is delightful, just the right amount of tang and not too sweet. So, anything that tastes this good after bungling the receipe ought to be a 6 star hit if you make it right. Many of the guests want me to make it again and there was much discussion of how to modify it for next time. This is the hallmark of a really good receipe. item not reviewed by moderator and published
The eggs are never added to a hot liquid. They're added to the gelatin and lime juice mixture before heating all of it together, as is done when making/cooking pudding from scratch. No tempering necessary. Have made this pie countless times, no tempering. item not reviewed by moderator and published

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