My Favorite Key Lime Cheesecake

"My favorite Key lime cheesecake is my own... Light, tangy... scrumptious."
photo by The Spice Guru photo by The Spice Guru
photo by The Spice Guru
Ready In:
1hr 55mins




  • NOTE: A HAND-HELD MIXER WORKS BEST FOR BLENDING THE FILLING, PAUSING AT INTERVALS TO SCRAPE SIDES OF MIXING BOWL. ALLOW A MINIMUM OF 4 HOURS FOR BAKED CHEESECAKE TO REFRIGERATE AND SET BEFORE SERVING. (STEP ONE): TEMPER 32 ounces Philadelphia cream cheese (four 8 ounce bricks) until room temperature is reached (about 1 1/2 hours); GRATE the outer green peel from enough key limes to yield 1/2 teaspoon plus desired amount for final garnish, using the finest shred grate of a cheese grater to produce fine zest flakes; SQUEEZE enough key limes to yield 1 cup juice.
  • PREHEAT oven to 375°F with one oven rack in center position and another in the lowest position; MELT 4 tablespoons unsalted butter in a microwaveable dish in a microwave for about 40 seconds for the CRUST; PROCESS enough Nilla Wafers cookies in a food processor to yield 2 cups crumbs; ADD 1 tablespoon granulated sugar; POUR butter mixture through processor feeder tube while running; PROCESS mixture until thoroughly mixed; RESERVE a few teaspoons of crumb mixture for garnish if desired; DUMP crumb mixture into a 9-inch or 10-inch springform pan; LIGHTLY spread mixture evenly into bottom of pan to approximately 1/4 inch thickness, then partway up the sides of pan.
  • BAKE the crust at 375°F on center rack for 5 minutes; REMOVE spring pan from oven and set aside; LEAVE oven on at 375°F.
  • INTO a large mixer bowl add 32 ounces tempered cream cheese, 1 1/4 cups granulated sugar, 1/4 cup flour and 1/2 teaspoon fresh Key lime zest; WHIP with mixer on medium speed until blended.
  • POUR in 1 cup freshly squeezed Key lime juice and 1 tablespoon pure vanilla extract while mixing on lowest speed; MIX in 1 cup real sour cream; ADD 1 (5.1 ounce) package Jell-0 Vanilla Instant Pudding mix gradually while mixing on highest speed until well blended and lump-free; BEAT 4 eggs in a separate bowl, then add to mixture, beating on lowest speed until blended, without over-mixing or creating air bubbles (pause to scrape sides of bowl if necessary).
  • POUR the cheesecake batter carefully into the springform pan containing crust mixture; SMOOTH mixture in swirls from edges of pan to center until level, using a flexible spatula.
  • BAKE cheesecake at 375°F for 15 minutes; REDUCE oven temperature to 260 F.; CONTINUE baking cheescake for 1 hour for a 10-inch pan, or 1 hour and 7 minutes, for a 9-inch pan.
  • REMOVE cheesecake carefully from oven; GENTLY run a sharp knife around edges of cheesecake in springform pan to loosen; LEAVE cheesecake in springform pan and allow to cool completely on a wire rack; REFRIGERATE cheesecake in the springform pan for at least 4 hours to set; REMOVE side pan carefully.
  • SPRINKLE a light border of cookie crumbs on cheesecake; TOP with a dollop of fresh whipped cream (use a pastry bag with decorator tip); GARNISH each serving with a pinch of finely grated fresh key lime zest and/or a fresh key lime twist if desired.
  • SERVE and ENJOY!

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  1. Angela Z
    I made this cheesecake this weekend and it was absolutely incredible! The consistancy was perfect and it looked pretty. Thank you so much for this recipe! I didn't change a thing and followed your recipe to a tee! I will definitely be making this one again!
  2. GingerlyJ
    a Gotta have it recipe!
  3. ElizabethKnicely
    This cheesecake is to die for! I tried to adopt you in Spring 2013 PAC, but was to "slow on the draw" but couldn't resist this recipe. I will definitly be making this one again and again. Thank you Spice Guru!


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