Saturday, January 31, 2009

Key Lime Cheesecake

I love Key Lime Cheesecake! It has become a new favorite since I went to a local Greek Restaurant and tried it. This recipe is pretty good (although I burnt my first attempt). I learned from that experience to always check the oven temperature when I bake! Also make sure that you label this as Key Lime when taking it to a potluck or serving it at a party or such. Many people took slices of mine and threw it out cause it was too sour and they thought it was just plain cheesecake. So I've decided to also add a little green food coloring next time and maybe some lime zest curls on top next time as well. I'm still searching for a good topping to put on this one. So far this is the only recipe I've tried, so therefore the best.

You will need:

  • A 9" spring form pan (preferably a deep one)

Crumb Crust (the crust alone is amazing)

  • 2 cups graham cracker crumbs
  • 1/2 cup butter
  • 1/4 cup sugar


  • 3 8oz pkg cream cheese (softened)
  • 1 cup sugar
  • 1 cup sour cream
  • 1/4 cup flour
  • 2 tsp vanilla
  • 4 eggs
  • 3/4 cup key lime juice (start out with only 2/3 cup and increase the more sour you prefer)

  1. Preheat the oven to 375 degrees. Mix crust ingredients and press into the pan on the bottom and 1/2 way up the sides of the pan. Bake 7-8 minutes. No longer.
  2. Beat the cream cheese well, then add sugar and cream well. Add sour cream, eggs, flour and vanilla. Then add lime juice to taste.
  3. Pour the filling into the crust and bake at 375 for 15 minutes.
  4. Lower the temperature to 250 degrees and bake for 50 more minutes in a 10" pan or 55 minutes for a 9" pan.
  5. Cool completely. Run a knife around the edge of the pan to loosen the cake, but do not remove. Refrigerate for 6-12 hours before removing from the pan. Enjoy!

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