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Key Lime Pie Combined with Creamy Cheesecake
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My Key Lime Cheesecake features a smooth and creamy key lime custard filling over a crisp graham cracker crust. This recipe is easy, with NO water bath and minimal prep time.
Ingredients
For Key Lime Curd
½ cup key lime juice (118ml)
3 large egg yolks
¼ cup granulated sugar (50g)
¼ teaspoon table salt
2 Tablespoons unsalted butter, cut into 4 pieces
Crust
1 ½ cups graham cracker crumbs (170g)
2 Tablespoons granulated sugar
1 Tablespoon light brown sugar, firmly packed
5 Tablespoons unsalted butter, melted (71g)
For Cheesecake
24 oz cream cheese, softened to room temperature (680g)
1 cup granulated sugar (200g)
¼ cup sour cream
2 large eggs, lightly beaten, room temperature preferred
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Instructions
00:00 Introduction
For Curd
00:23 Combine key lime juice, egg yolks, sugar, and salt in a saucepan and whisk to combine. Add butter and turn stovetop to medium-low heat.
01:48 Cook, whisking constantly, until mixture is slightly thickened (it will become more opaque and will likely begin to simmer just below the surface). Once this happens, immediately remove from heat and pour through a fine mesh strainer into a heatproof bowl.
02:33 Allow curd to cool completely before using in cheesecake batter, you may speed up the process by placing a piece of wax or parchment paper against the surface and refrigerating until cooled (about 30 minutes). While cooling, prepare crust and preheat oven to 325F (165C).
Crust
02:51 Stir together graham cracker crumbs and sugars. Add butter and stir until well-combined and all crumbs are moistened.
03:15 Press crumbs into the bottom and up the sides of an ungreased 9” springform pan. Set aside. Once curd has cooled, prepare cheesecake batter.
Cheesecake
03:54 In a large bowl using an electric mixer (or using stand mixer with paddle attachment), stir together cream cheese and granulated sugar on medium-low speed until creamy, smooth, and completely combined.
04:22 Add sour cream and stir until combined. Scrape sides and bottom of bowl with a spatula.
04:41 With mixer on low-speed stir in cooled key lime curd until completely combined.
05:03 Add eggs one at a time, stirring on low speed until just combined after each addition. Scrape the sides and bottom of the bowl as needed to ensure batter is uniform.
05:40 Pour batter evenly into prepared cheesecake pan and bake in the center rack of your oven on 325F (165C) for 50-60 minutes. The cheesecake should be mostly set once finished but the center will still jiggle slightly like jello once it is finished baking.
06:17 Allow cheesecake to cool to room temperature for about an hour then, once it’s cool enough to pick up, transfer to refrigerator to chill 6 hours or overnight before slicing and serving (I leave the cheesecake in the springform pan until serving).
06:36 Serve topped with a generous dollop of homemade whipped cream.
Notes
Storing
Store in the refrigerator for up to 5 day. I store directly in the springform pan covered with foil or plastic wrap.
Ingredients
For Key Lime Curd
½ cup key lime juice (118ml)
3 large egg yolks
¼ cup granulated sugar (50g)
¼ teaspoon table salt
2 Tablespoons unsalted butter, cut into 4 pieces
Crust
1 ½ cups graham cracker crumbs (170g)
2 Tablespoons granulated sugar
1 Tablespoon light brown sugar, firmly packed
5 Tablespoons unsalted butter, melted (71g)
For Cheesecake
24 oz cream cheese, softened to room temperature (680g)
1 cup granulated sugar (200g)
¼ cup sour cream
2 large eggs, lightly beaten, room temperature preferred
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Instructions
00:00 Introduction
For Curd
00:23 Combine key lime juice, egg yolks, sugar, and salt in a saucepan and whisk to combine. Add butter and turn stovetop to medium-low heat.
01:48 Cook, whisking constantly, until mixture is slightly thickened (it will become more opaque and will likely begin to simmer just below the surface). Once this happens, immediately remove from heat and pour through a fine mesh strainer into a heatproof bowl.
02:33 Allow curd to cool completely before using in cheesecake batter, you may speed up the process by placing a piece of wax or parchment paper against the surface and refrigerating until cooled (about 30 minutes). While cooling, prepare crust and preheat oven to 325F (165C).
Crust
02:51 Stir together graham cracker crumbs and sugars. Add butter and stir until well-combined and all crumbs are moistened.
03:15 Press crumbs into the bottom and up the sides of an ungreased 9” springform pan. Set aside. Once curd has cooled, prepare cheesecake batter.
Cheesecake
03:54 In a large bowl using an electric mixer (or using stand mixer with paddle attachment), stir together cream cheese and granulated sugar on medium-low speed until creamy, smooth, and completely combined.
04:22 Add sour cream and stir until combined. Scrape sides and bottom of bowl with a spatula.
04:41 With mixer on low-speed stir in cooled key lime curd until completely combined.
05:03 Add eggs one at a time, stirring on low speed until just combined after each addition. Scrape the sides and bottom of the bowl as needed to ensure batter is uniform.
05:40 Pour batter evenly into prepared cheesecake pan and bake in the center rack of your oven on 325F (165C) for 50-60 minutes. The cheesecake should be mostly set once finished but the center will still jiggle slightly like jello once it is finished baking.
06:17 Allow cheesecake to cool to room temperature for about an hour then, once it’s cool enough to pick up, transfer to refrigerator to chill 6 hours or overnight before slicing and serving (I leave the cheesecake in the springform pan until serving).
06:36 Serve topped with a generous dollop of homemade whipped cream.
Notes
Storing
Store in the refrigerator for up to 5 day. I store directly in the springform pan covered with foil or plastic wrap.
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