Keylime Cheesecake

So, here's what you'll need:

For the Crust:

1 1/2 cup of graham cracker crumbs
2 tablespoons of sugar
1/4 cup of melted butter

For The Filling:

3 - 8 ounce packages of cream cheese, softened to room temperature
3/4 cup of sugar
1 cup of sour cream
3 tablespoons of all-purpose flour
4 eggs
1/3 cup of keylime juice (about 12 to 15 key limes)
1 tablespoon of key lime rind
1 teaspoon of vanilla extract

Here's what you need to do:

Extract the juice of enough key limes to equal 1/3 of a cup (you can use a bottled keylime juice if you don't have access to fresh key limes).
Zest enough key limes to equal 1 tablespoon of zest (zest is just the green part of the skin.
Don't use the white part, it is bitter) or you can use regular lime zest (again, if you don't have access to key limes). Set aside.


Preheat oven to 375 degrees F. Butter a 10 inch springform pan.


In a medium size bowl, combine the graham cracker crumbs and sugar. Add the melted butter and mix well.


Pat the mixture into the bottom of the springform pan an about 1/2 inch up the side.
Bake in the preheated oven for 5 minutes.
Remove from oven and set aside.


In a large bowl, mix together the cream cheese and sugar.
Beat with an electric mixer until smooth.
Add the sour cream and flour. When mixture is smooth....


Add the eggs, one at a time.
Mixing well after each addition.
Add the vanilla extract.


Add the keylime juice and the zest. Mix well.


Pour the cheesecake batter into the springform pan.
Bake at 375 degrees F for 15 minutes.
Turn the oven down to 250 degrees F (don't remove the cheesecake from the oven).
Continue baking for another 50 minutes.


Remove from oven and cool on a wire rack.
Cover with plastic wrap and refrigerate overnight.


Take the cheesecake out of the fridge and remove the outer ring of the springform pan.



Garnish with fresh whipped cream and key lime zest.
You can use cool whip but fresh is so easy to make and tastes so much better!
To make fresh whipped cream:
2 cups of whipping cream
3 tablespoons of sugar
1 teaspoon of vanilla
In a large bowl, whip all of the ingredients together until stiff peaks form.
This will only take a few minutes.
Be careful not to over beat it the cream will turn to butter!
I hope you enjoy this key lime cheesecake recipe!

Mama, I have made one of those as well. The one I made was a copycat recipe of the Cheesecake Factory. Ever have a slice of theirs? Wow is that good stuff!

By the way, yours is bee-you-t-full!!!

Oh HELL YEA!!! I love key lime, and I can only imagine the cheese cake is to die for!!!

I've not had the one at TheCheesecake Factory, although I have had some of hte others and they are "heavenly". I have actually had people tell me that this particular cheesecake is better than the one in The Cheesecake Factory...I don't know...maybe they were just trying to be nice but I can tell you it is WONDERFUL!

Mama, I doubt that people were just trying to be nice. I am sure you are an excellent cook and baker. Your love shines through in what you make and I believe that is part of the secret.

Thank you!

That's so sinful, you should be ashamed!

p.s. Will you marry me?

That looks yummy too, Mama.
But how are you getting keylimes?
They're grown here and I still can't get them but now & then, or steal some from a neighbor acouple doors down backyard tree.
His are alot yellower too. Not a pretty looking fruit like yours.

Man oh man I just fell in love! Um, er, with the cheesecake...

We used to go to the Cheesecake Factory, heavenly stuff!!

Calicolady said:

That looks yummy too, Mama.
But how are you getting keylimes?
They're grown here and I still can't get them but now & then, or steal some from a neighbor acouple doors down backyard tree.
His are alot yellower too. Not a pretty looking fruit like yours.

Click to expand...

The pictures are of the cheesecake I made this last spring/summer. The weather here is springtime weather so I started thinking about things I could be making soon.

That is one way to fix Key Lime pie, and it's very tasty, but every time we were there, the restaurants served the baked kind, like lemon pies here, and it's a whole different critter, and most excellent.

I won't turn down either kind. Yum.

Very very pretty!