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Easy Key Lime Cheesecake

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This recipe is so delicious and less fussy than it sounds.

Very beautiful too garnished with strawberries in June!

Made this for my mom’s bday tomorrow, but halfed the recipe for a mini springform pan.

I’m currently waiting for it to firm up in the fridge, but from what I tasted, it is sooooo good ugh. 

The recipe is easy to follow! My whole family loved it! 

Despite the prolonged oven time, it came out perfectly! This is really an exceptional recipe and delicious cheesecake.

Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 12

Net Carbs: 5 net carbs per serving

What do you need to make Key Lime Cheesecake

Cake Ingredients:

– 2 cups of cookie crumbs;

– 3 tbsp. of sugar;

– 8 tbsp. of melted butter.

Filling Ingredients:

– 2 cups soft cream cheese

– 1 cup + 2 tbsp. spoons of granulated sugar;

– 2 tbsp. of corn starch;

– 1 cup sour cream at room temperature

– 1/2 cup lime juice;

– 1 tbsp. of lime zest;

– 1 teaspoon of vanilla extract;

– 3 eggs + 1 yolk.

Garnish:

optional lime wedges, raspberries or strawberries, whipped cream, etc

How to make Key Lime Cheesecake

FIRST STEP:

Crush cookies with a rolling pin or blender. Mix with sugar and melted butter. Mix well.

SECOND STEP:

Line the bottom of a springform pan with parchment paper and lightly grease the inside of the entire pan with non-stick cooking spray (the parchment will allow the cheesecake to transfer).

And wrap the top of the mold tightly with several layers of foil.

Pour the prepared crumb into the mold, spread it tightly on the entire bottom of the mold and form low sides.

Send to the oven for 10 minutes, 180C. Cool down.

THIRD STEP:

Mix soft cream cheese with sugar and corn starch. Beat on medium speed until the mixture is fluffy (3-4 minutes).

FOURTH STEP:

Add the methan, lime juice, lime zest, vanilla and beat until smooth.

FIFTH STEP:

Add the eggs one at a time, followed by the egg yolk, beating as little as possible just until they are combined after each addition (over-beating after adding the eggs can cause the cheesecake to crack and blow out).

a)

b)

SIXTH STEP:

Pour the mixture over the cooled crust. Tap the mold on the table several times to get rid of air bubbles.

Bake cheesecake in a water bath in the oven. To do this, place the cheesecake pan in a large pan with boiling water, which will cover about half the wall of the cheesecake pan.

Bake at 190C for 70-85 minutes, or until the edges are firm and the center of the cheesecake is still a little wonky.

Do not open the door before 70 minutes, as this may cause cracks.

SEVENTH STEP:

Let the cheesecake cool in the oven for about an hour, then transfer it to a serving dish and refrigerate overnight.

a)

b)

Before serving, decorate with whipped cream, berries, lime slices.

Enjoy!

YUM!

Easy Key Lime Cheesecake

Easy Key Lime Cheesecake

Yield: 12
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

  • Cake Ingredients:
  • - 2 cups of cookie crumbs;
  • - 3 tbsp. of sugar;
  • - 8 tbsp. of melted butter.
  • Filling Ingredients:
  • - 2 cups soft cream cheese
  • - 1 cup + 2 tbsp. spoons of granulated sugar;
  • - 2 tbsp. of corn starch;
  • - 1 cup sour cream at room temperature
  • - 1/2 cup lime juice;
  • - 1 tbsp. of lime zest;
  • - 1 teaspoon of vanilla extract;
  • - 3 eggs + 1 yolk.
  • Garnish:
  • optional lime wedges, raspberries or strawberries, whipped cream, etc

Instructions

FIRST STEP:

Crush cookies with a rolling pin or blender. Mix with sugar and melted butter. Mix well.

SECOND STEP:

Line the bottom of a springform pan with parchment paper and lightly grease the inside of the entire pan with non-stick cooking spray (the parchment will allow the cheesecake to transfer).

And wrap the top of the mold tightly with several layers of foil.

Pour the prepared crumb into the mold, spread it tightly on the entire bottom of the mold and form low sides.

Send to the oven for 10 minutes, 180C. Cool down.

THIRD STEP:

Mix soft cream cheese with sugar and corn starch. Beat on medium speed until the mixture is fluffy (3-4 minutes).

FOURTH STEP:

Add the methan, lime juice, lime zest, vanilla and beat until smooth.

FIFTH STEP:

Add the eggs one at a time, followed by the egg yolk, beating as little as possible just until they are combined after each addition (over-beating after adding the eggs can cause the cheesecake to crack and blow out).

SIXTH STEP:

Pour the mixture over the cooled crust. Tap the mold on the table several times to get rid of air bubbles.

Bake cheesecake in a water bath in the oven. To do this, place the cheesecake pan in a large pan with boiling water, which will cover about half the wall of the cheesecake pan.

Bake at 190C for 70-85 minutes, or until the edges are firm and the center of the cheesecake is still a little wonky.

Do not open the door before 70 minutes, as this may cause cracks.

SEVENTH STEP:

Let the cheesecake cool in the oven for about an hour, then transfer it to a serving dish and refrigerate overnight.

Before serving, decorate with whipped cream, berries, lime slices.

Enjoy!

Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 506Total Fat 37gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 15gCholesterol 137mgSodium 340mgCarbohydrates 40gFiber 1gSugar 23gProtein 7g

These recipes are calculated as a courtesy. They are not intended as medical advice or guaranteed accurate. Please do your own calculations if necessary.

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