The Pioneer Woman Tasty Kitchen
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Key Lime Cheesecake

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A deliciously smooth cheesecake that’s packed full of citrus flavor!

Ingredients

  • FOR THE CRUST:
  • 2 cups Graham Cracker Crumbs
  • 3 Tablespoons Sugar
  • 6 Tablespoons Unsalted Butter, melted
  • _____
  • FOR THE FILLING:
  • 24 ounces, weight Cream Cheese, At Room Temperature
  • ¼ cups Sour Cream At Room Temperature
  • 1 cup Sugar
  • 3 whole Large Eggs, At Room Temperature
  • 3 Tablespoons Key Lime Juice
  • 1-½ teaspoon Key Lime Extract
  • 2 Tablespoons Lime Zest
  • _____
  • FOR THE WHIPPED CREAM:
  • 1 cup Heavy Cream, Chilled
  • 2 Tablespoons Sugar
  • 1 Tablespoon Lime Zest
  • Lime Slices And Zest, For Garnish

Preparation

Preheat oven to 325˚F.

Combine the graham cracker crumbs, sugar and butter until moistened and mixture resembles the texture of wet sand. Pour into a 9-inch springform pan and press crumbs into the bottom of the pan and about one inch up the sides. Bake for 8–10 minutes until golden and cool to room temperature.

Using a standing mixer fitted with the paddle attachment, whip the cream cheese and sour cream until it’s light and fluffy. Gradually mix in the sugar. Mix in the eggs one at a time, beating well after each addition. Add the lime juice, lime extract and zest until well combined. Pour the filling over the cooled crust.

Place the pan on the middle rack of the oven, with a pan half full of hot water on the bottom rack of the oven. Bake for 50–60 minutes or until the center is set. Allow the cake to sit in the oven with the door propped open for about 30 minutes. Remove from the oven and transfer to a wire rack. Allow the cake to cool for an additional 30 minutes. Wrap well with plastic film and foil. Refrigerate for at least 8 hours. Carefully remove the sides of the pan by running a hot knife around the outside of the cake.

When you are ready to serve, prepare the whipped cream. Using a standing mixer fitted with the whisk attachment, whip the chilled heavy cream on high until it just holds stiff peaks. Slowly sprinkle in the sugar until you reach a thick consistency. Add in the zest and whip until combined.

Pipe the whipped cream on top of the cheesecake and garnish with additional lime slices and zest.

Enjoy!

4 Comments

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Debbie Metzger on 7.5.2019

Dumb question, I know, but when you leave the cheesecake in the oven with the door open, do you turn the oven off or leave it on? Thank you!

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claireg12 on 5.12.2011

I die, this looks so amazing. Great photo!!

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strandjss on 5.12.2011

Every year for Shavuot I make a cheesecake which is traditional for Shavuot (Pentecost). Perhaps this will be the one for this year – will post a review after we eat it.

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vickilynn on 5.11.2011

Oh, wow. This is perfect dessert for me to make. I love anything lime or cheesecake.

Lovely to meet you.

One Review

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Kylee on 9.26.2011

SO DELICIOUS! My new go-to recipe for Lime Cheesecake.

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