Key Lime Cheesecake
"This cheesecake is cool, creamy, and slightly tangy. It is the perfect dessert to serve after a spicy meal. It is really the perfect dessert to serve after any meal! Key lime juice can be found bottled in the grocery store."
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 1 3⁄4 cups vanilla wafer crumbs
- 5 tablespoons butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 6 tablespoons key lime juice
- 3 eggs
- 2 tablespoons sour cream
directions
- Preheat oven to 350°F.
- Mix vanilla wafer crumbs and butter together.
- Press crumbs onto bottom and halfway up the sides of a greased 8-inch springform pan.
- Bake crust for 5 minutes, then set aside.
- In large mixing bowl, combine cream cheese and sugar, beating until smooth.
- Add vanilla and key lime juice and beat well.
- Add eggs, one at a time, beating until just combined after each egg.
- Gently mix in sour cream.
- Pour into a greased springform pan.
- Bake at 350°F for about 40-45 minutes (cheesecake should still jiggle a little in center).
- Turn off oven and leave cheesecake undisturbed for 30 minutes.
- Remove cheesecake from oven and cool to room temperature on wire rack.
- Refrigerate several hours before serving.
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Reviews
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Excellent! I loved the cooking method. I think the 30 minutes in the off oven made it turn out perfectly. I did not have any problem with cracking, as I have in the past with cheesecakes. Overall, great recipe. -
The first key lime cheescake I've ever tasted was about a month ago and I've been searching for the recipe ever since... and I'm happy to say that I think I've found it!! This was a great recipe. Thanks! I'll be sharing this with a bunch of my friends. -
Yummy! Had to scrape last tablespoon of sour cream out of container, but still turned out great. Don't have a springform pan; used ready-made 9" graham cracker crust and it almost overflowed. Will definitely be buying one so I can make this again, and other cheesecakes as well! Thank you. -
Fabulous!! I made an error and only let the cake sit for 15 mintues instead of 30; I took it out of the oven and it was still jiggly!! My fault for not following the directions - any way I put the cake in the fridge for a few hours and it still came together perfectly. The cakef was refreshing and the crust delicious. Thanks for a keeper that eveyone loved at our Xmas dinner. -
Excellent! Very creamy but rich.I would recommend small pieces. Easy to make and great summer treat! Guests raved about it.
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Tweaks
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This was really good! I made some changes-- subbed graham cracker crumbs for the vanilla wafers (had to use them up-- they were getting stale), and I lightened the filling by using 2 packages of Neufachel cheese and 1 of regular cream cheese, and Egg Beaters instead of the 3 whole eggs. I think I did overbake it a bit, though, and made a note on the recipe not to let that happen again. Still, it's a great limey-tasting cheesecake! I put a dollop of Cool Whip Light on top of each piece and twisted a lime slice over the Cool Whip for garnish.
RECIPE SUBMITTED BY
PCrocker
United States
I was born in Newfoundland, Canada. I grew up watching my grandmother bake bread and knit.
<br>I now live in a friendly little town on the coast of North Carolina. I love to bake, especially bread and desserts. I also love to knit, especially socks, just like my grandmother. I am the co-owner of a yarn shop in our little town. When I'm not working in the shop I am usually at home in the kitchen!
