This key lime cheesecake recipe has all the tart flavor of a favorite Florida dessert.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
1 cup graham cracker crumbs
1/3 cup Land O Lakes® Butter, melted
1/4 cup sugar
1 cup lime juice
1/4 cup water
2 (1/4-ounce) envelopes unflavored gelatin
1 1/2 cups sugar
5 large Land O Lakes® Eggs, slightly beaten
1 tablespoon freshly grated lime zest
1/2 cup Land O Lakes® Butter, softened
2 (8-ounce) packages cream cheese, softened
1/2 cup Land O Lakes® Heavy Whipping Cream, whipped
Land O Lakes® Heavy Whipping Cream, whipped, if desired
Lime slices, if desired
Stir together all crust ingredients in bowl. Press onto bottom of ungreased 9-inch springform pan. Set aside.
Combine lime juice and water in 2-quart saucepan; sprinkle with gelatin. Let stand 5 minutes to soften. Add sugar, eggs and lime zest. Cook over medium heat, stirring constantly, 7-8 minutes or until mixture just comes to a boil. Set aside.
Combine butter and cream cheese in bowl. Beat at medium speed, gradually adding hot lime mixture and scraping bowl often, until well mixed. Refrigerate, stirring occasionally, 45 minutes or until cool.
Beat 1/2 cup whipping cream in chilled bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir into lime mixture. Pour into prepared crust. Cover; refrigerate 3-4 hours or until firm.
Loosen sides of cheesecake from pan by running knife around inside of pan. Garnish top of cheesecake with whipped cream and lime slices, if desired. Store refrigerated.
Explore reviews fromour online community
This recipe was a hit! I took it to an employee holiday party & it was devoured...everyone commented that it was tangy & very good! Always a chance when you try a new recipe but I thought it sounded like a 'lighter' version of cheesecake & I was right- excellent, not too difficult to make = I will be making again!!!
no- I used Nelli & Joes real key lime juice & a good heaping of lime zest
Absolutely wonderful!!! I have made this cheesecake for years and always get rave reviews. I made it for our last staff meeting at work and my coworkers loved it. Now I am asked to make it for every staff meeting. It's so easy to make. I recommend this recipe to anyone in need of a refreshing yet decadent dessert.
Instead of graham cracker crumbs, I use Zwieback crumbs. It adds more richness to the "shell" - it's a *****-star recipe to begin with but the buttery Zwieback makes this recipe unique.
I made this cheesecake for dessert for Easter dinner. It was wonderful and got rave reviews from all my guests! I will definitely make this again.
Very good. I put them in mini cheesecake pans and added a couple drops of green food coloring to the geletin mixture. They set up right away and looked very impressive on my buffet table.
This collection offers a variety of sizes and flavors like chocolate, mint, lemon and New York Style Vanilla.