Are you looking for a decadent dessert? Maybe for a dinner party, or maybe for Easter? Search no more. I have come to bring you what you are looking for. I was headed to a dinner at our friends’ house not too long ago, and my task was dessert. I am not much of a baker and I often struggle with desserts (although I sure do love to eat them!). My daughter, the baker in the house, was gone for the day, so no help there. I couldn’t decide what to make, but actually had a whole day to create, so I decided to make two desserts (it is just in my nature). I chose this Key Lime Cheesecake from Crazy for Crust as well as Churro Cupcakes (don’t worry- that will be a post for another day…).
I have never made a cheesecake before (let alone a key lime cheesecake), although I have probably consumed more than my fair share. Not huge lovers of sheet cake, my husband and I chose cheesecakes from Cafe Latte in St. Paul for our wedding (and if you haven’t been there yet…put it on your to-do list…immediately. No really, do it, now. And pick a date to go there very soon. You are welcome in advance.) Turns out I did have a springform pan in my cupboards. I also had what looked like a great recipe. I even had cream cheese. What could go wrong?
Turns out, this key lime cheesecake was absolutely nothing but right. The texture is great, the key lime is perfect, and it gave me another chance to use our lime curd recipe from the blog (disclaimer: I left out the vanilla in the lime curd, because I had used up my vanilla beans earlier). The cheesecake was far easier to make than I had expected and the results were fabulous. If I could control myself knowing I had a cheesecake in my refrigerator, I would actually make it again today. Maybe I will anyway…after all, you only live once…might as well be well-fed!
Just a few notes: Do not be intimidated by the idea of a water bath. It is very simple and helps keep your cheesecake from cracking. Read the full recipe ahead of time, so you understand the reason for the foil wrapping (don’t skimp on the foil or you will get water in your crust-yuck!) Also, be aware that this is a make ahead recipe, as it needs to chill overnight, so plan accordingly!
To get the recipe for the lime curd, click here!
- 2 cups graham cracker crumbs
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 8 Tablespoons unsalted butter, melted
- 2 8 ounce packages of cream cheese, softened to room temperature
- ¾ cup sugar
- 1 cup sour cream, room temperature
- 3 eggs, room temperature
- 2 Tablespoons all purpose flour
- 3 Tablespoons key lime juice (I substituted regular lime juice because I could not find key lime)
- Zest of 2 key limes (I substituted regular limes because key limes were not in season)
- ½ teaspoon vanilla extract
- Lime Curd (see blog post, link above)
- Three thin lime slices, quartered and dipped in sugar, for garnish
- Preheat oven to 350ºF.
- Wrap the bottom of a 9 inch springform pan in 3 layers of aluminum foil, making sure all seams of the pan are fully covered,
- Make the crust by combining the graham cracker crumbs with the brown sugar, cinnamon, and salt.
- Add melted butter and combine until all crumbs are moistened.
- Press the mixture into the bottom of the pan and up the sides, pressing hard to compact crumbs, and form crust.
- Place pan containing crust into refrigerator to cool.
- Heat a pot of water on the stove until boiling (this will be for your water bath).
- In a stand mixer (or with a hand mixer), beat cream cheese with sugar until smooth.
- Add sour cream while continuing to beat.
- Beat in eggs, one at a time, until fully incorporated.
- Add flour, lime juice, lime zest, and vanilla extract, scraping the sides of the bowl as you go,
- Take crust out of the refrigerator.
- Pour cream cheese mixture into crust.
- Set the foil wrapped cheesecake into a roasting pan.
- Place roasting pan containing the cheesecake into your preheated oven.
- Pour boiling water (from the pot on your stove) into the roasting pan until it goes approximately halfway up the cheesecake.
- Bake for 60 minutes, cheesecake should be just slightly jiggly in the center,
- Turn off the oven and allow the cheesecake to sit in the warm oven for an additional hour.
- Remove cheesecake from the oven and allow to cool completely.
- Cover and refrigerate cheesecake overnight.
- When ready to serve, remove cheesecake from refrigerator, remove ring of springform pan and place cheesecake on a serving plate.
- Decorate with lime curd and slices of sugar dipped lime.