This Key Lime Cheesecake is the perfect balance of creamy, tangy and sweet.  If you are a lover of Cheesecake and Key Lime Pie like me, then you have to try this heavenly combination!  Top it off with my recipe for homemade whipped cream for an extra explosion of holy goodness…beware of the complete loss of willpower the moment you make contact.

Oh man…this is pure torture staring at these pictures right now!  My husband just engulfed the last piece of this bliss and I am left with nothing but a distant memory.  Not to mention, he brought my Lemon Gooey Butter Bars (coming soon) to work with him yesterday and I was left with nothing but a crumb of powdered sugar.  Ugh…I guess it’s time to get baking again and find a secret compartment to tuck these yummies away in.  That’ll teach him!

So, I also made a Chocolate Chocolate Chip Cheesecake over the holidays that was supposed to find it’s beautiful way onto my blog.  Somehow, my family decided that they had other plans for it before I could take pictures.  Did you know that one slice of cheesecake is the size of 1/4 of the pan?  Hmmm…very tricky indeed!

Have you ever had a cheesecake disaster?  Well, I sure have!  I have no idea what went wrong, but it was an inedible juicy mess.  Ever since experiencing this cheesecake trauma, I have vowed to always do it right!  I have to bake it in a nice bath, foil the sides, and leave it in the oven for an extra 30 minutes to one hour with the oven turned off.  Totally not difficult and well worth the extra bit of effort for the perfect creamy, dreamy, uncracked texture.

More to Love

It is totally understandable if you are in need of immediate gratification right now.  In this case of true emergency, I recommend making a Key Lime Pie Martini immediately.  Oh soooo good folks…gotta go make one now!

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Key Lime Cheesecake

Prep Time

15 mins

Cook Time

1 hr 30 mins

Total Time

1 hr 45 mins

 

Key Lime juice and zest balance out this perfectly creamy and sweet cheesecake.

Course: Dessert

Servings: 8 -10

Author: Holly- 3 Yummy Tummies

Ingredients

• Crust:
• 2 C. Graham Cracker Crumbs
• 1/4 C. Sugar
• 4 Tbsp. Butter Melted
• Filling:
• 3 8 oz.Cream Cheese; softened
• 1 can Sweetened Condensed Milk
• 3 Eggs
• 1 Tsp. Vanilla
• 1/4 C. Key Lime Juice
• Zest of 1 lime

Instructions

1. Preheat oven to 300 degrees.
2. Mix together graham cracker crumbs and sugar in an 8 inch springform pan.
3. Add melted butter and stir in until mixture is moistened.
4. Press crust into bottom and partially up the sides of the springform pan until firm.
5. Bake for 5 minutes.
6. Prepare filling:
7. In a large mixing bowl, beat cream cheese until smooth.
8. Beat in eggs 1 at a time.
9. Beat in Sweetened Condensed Milk.
10. Add vanilla, key lime juice and lime zest; beat until combined.
11. Add to the top of the graham cracker crust.
12. Foil the sides of the pan.
13. Place cheesecake in a roasting pan filled with water that reaches around 1/3 of the way up the sides of the cheesecake pan.
14. Bake for 1 hour.
15. Turn off oven and leave cheesecake in the oven for an additional 30 minutes with the oven door propped open.
16. Remove from oven, remove cheesecake from water bath and allow to cool completely.
17. Once cooled, cover the cheesecake while leaving in the springform pan.
18. Refrigerate at least 4 hours before removing from pan and serving.
19. Garnish with slices of fresh lime and whipped cream.