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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    34 Reviews
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    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.
    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.
    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.
    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."
    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.
    ran across this recipe by accident have now made six of them. a littleorkbut so worth it. randye tucker gain esville florida
    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.
    This was a big hit!! The cheesecake was so light and tangy - it was delicious. Made exactly as written and it turned out perfectly.
    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.
    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.
    Very tasty of course - after all, we are talking key lime cheesecake, how bad could it be? - but I've had better.
    I was pretty nervous about making this cheesecake because some people commented on the reviews about issues with the eggs and I've never made a no-bake cheesecake before. Squeezing the key limes for juice is not fun along with zesting the little suckers. I would stick with key limes over regular lime juice because there is a difference even in the color of the juice. Otherwise it's tedious but easy and well worth it. I didn't have any issues with my eggs. They were room temperature and I kept it on low in a small saucepan and whisked it for about 12 minutes and it was definitely a pudding consistency with no lumps. It took at least an hour in the fridge, stirring every 10 minutes before it was cool. I made my own whipped cream but didn't bother with any other garnishes. I would say it is a little more dense than a mousse, but fabulous!!! When we ate it that night, it was pretty tart, but when we had it for breakfast the following morning it had mellowed out a bit and was even better. I would recommend making it the day prior so it has that extra time to mellow in the fridge. Give this a try, you won't be sorry.
    I made this cheesecake for Christmas and it was fabulous. I didnt do the candied lime I just decorated with lime slices. The tart cheese with the whipped cream was perfect. Make sure everything is room temp or it doesnt set up right. Juicing those little limes was a pain but worth the work.(i couldnt find juice).
    This is a rocking good cheesecake. Has become the birthday cake of choice for my friends. Will be making this many times.
    The flavor is perfect, but it doesn't come out firm enough for me. It is more mousse-like, and if that is your thing, then you will like this recipe. I would definitely temper the eggs like is suggested in the other reviews. That should be part of the recipe instructions.
    Believe it or not, I decided to try this recipe because I had so much cream cheese and limes left over from a party. I've never made cheesecake before. It is time consuming, mostly because you have to wait for part of the mixed ingredients to completely cool, and then completely chill in the fridge before continuing, so don't do this if you're in a hurry. But I did not find it difficult. I did read the previous reviews, and as a result, I mixed the 4 eggs and 2 yolks together and beat them slightly before slowly adding them to the saucepan with the lime juice and dry gelatin. Then I lightly stirred it during its heat-up. It thickened beautifully with no lumps or clumps for me. I did not use key limes, but squeezed limes for real lime juice and zest. The candied julienned rind for garnish was a messy waste of time; just a dollop of whipped cream with a slice of lime is much easier and looks just as good. This is delicious. I can't wait to make it again.
    This recipe is not for people who don't pay attention all that well.( like me) I started making this and it was more difficult and took to long than I thought it would be. That is the only reason why I didn't give it five stars. I made it for my husband's birthday and he loved it so much that he wanted everyone to try it and they liked it too. To bad I only got a fork full but it was good. Everyone is requesting for me to make another one.
    I made this for a friend's birthday at work. It turned out perfectly! I skipped the garnishes and let the pie speak for itself. This was my second-ever cheesecake. I don't call myself an expert at all and although it was time consuming, it was well worth it and much easier than i thought it would be. I'm already getting requests for more!
    The best way to avoid the clumps is to crack your eggs into your hand and pull of that white stringy thing connected to the yolk (sorry don't know the tech term for it). It will break your yolks so do not do this to eggs that are to be seperated. I also always strain any cooked pudding mixture just to be sure. You can get a small strainer with a handle on the baking aisle at your grocery market. Strain it into a bowl then fully clean your original sauce pan, pour it back in the clean pot and finish the cooking.
    This really is an excellent cheesecake. I followed the directions exactly and it turned out perfect.
     There are several recommendations you might consider: first, save the simple syrup that you simmered the lime peel in. The syrup is infused with the lime peel and can be used as a sauce (when cooled) to pour over a piece of the cheesecake. Second, take the lime peel after it has sat for a while and cut into smaller pieces, then roll in granulated sugar. Allow to cool in the refrigerator and sprinkle on the cheesecake slices before serving.
     When using a plain, untreated metal spring form pan the acid of the Key Lime juice might react with metal to give the edge of the cheesecake that touches the metal a metallic taste. Wrap a piece of wax paper around the inside of the pan before pouring in the filling.
    Nice, tart flavor. Set up nice and everyone enjoyed.
    Although my husband thinks the whip topping takes away from the key lime taste. So if you really like the key lime tartness, leave off the whip topping.
    I made mini keylime cheesecakes ad they were soo goood! I am definatly making this again.
    I loved this cheesecake. I've tried a lot of recipes for key lime pie and cheesecake, and too many of them are sweet and not tart enough, but this one was perfect. There are several reviews that found the part where you cook the gelatin and eggs challenging. It's actually not that tough... you just need to temper the eggs, so they don't cook too fast. I found it easiest to beat the eggs in a bowl by themselves, and slowly add the hot juice/gelatin mixure to the eggs, stirring completely after each small spoonful. Once it is all encorporated, you put it back in the pot and add the sugar and lime zest and continue cooking. This made of the perfect consistency, no clumps. It takes a little time, but it's well worth the effort.
    This could be the best cheesecake I've ever made! I used low-fat cream cheese and bottled key lime juice rather than fresh, but the flavor was still fantastic! That perfect tart key lime taste plus the creamy delicious at first bite!
    much time is needed to prepare this recipe. I like how it turned out. The time was worth it.
     I had many compliments on the taste.
     It was difficult to get out of the pan to serve, so I cut the slices from the pan. I didn't cut each slice and garnish it because mine was served at a dessert party where guests had several desserts to select from. The next time I make this recipe, I will make it at least a day before it's served. The flavors set better the longer the cheesecake sets.
    It is light and fluffy. And it doesn't get any better than this!
    Was not the easiest recipe I've made, but tasted great. The texture was perfect. Took forever to squeeze key limes and ended up with a little egg white in mixture. Strained it, and everything is good.
    This was a wonderful cheesecake. It was much better the next day. I would suggest that you make it a day ahead of time.
    I used this recipe for a very relaxed pie contest with my friends and, as a result, I am the first annual "Pie Queen" Very good texture, nice tang to the filling, and with whipped cream on top, it fulfills everyone's idea of a Key Lime Pie!
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