A one-of-a-kind cheesecake featuring the bright, fresh flavors of a favorite fruit!
Key Lime Cheesecake
- Prep Time 30 min
- Total 14 hr 30 min
- Servings 16
- Ingredients 18
Ingredients
Lime Crust
- 1/2 cup granulated sugar
- 1/2 cup butter or margarine, softened
- 1 cup Gold Medal™ all-purpose flour
- 1 tablespoon grated lime peel
- 1 teaspoon vanilla
Filling
- 4 packages (8 oz each) cream cheese, softened
- 3/4 cup powdered sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 tablespoons grated lime peel
- 2 tablespoons Key lime juice
- 2 tablespoons cornstarch
- 1 cup sour cream
Key Lime Curd
- 1 cup granulated sugar
- 2 teaspoons finely shredded lime peel
- 2/3 cup Key lime juice
- 2 tablespoons firm butter or margarine, cut up
- 2 eggs, slightly beaten
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Make With
Gold Medal Flour
Instructions
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Step1Heat oven to 400°F. Grease bottom and side of 10-inch springform pan. In medium bowl, beat 1/2 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed until smooth. Beat in remaining crust ingredients on low speed just until crumbly. Press evenly in bottom of pan.
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Step2Bake 12 to 14 minutes or until light golden brown. Cool 10 minutes. Wrap outside of pan, bottom and side, with heavy-duty foil. Reduce oven temperature to 325°F.
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Step3In large bowl, beat cream cheese, powdered sugar and 1/2 cup granulated sugar with electric mixer on medium speed until smooth. Beat in 2 eggs, one at a time, on low speed just until well blended. Beat in 2 tablespoons lime peel, 2 tablespoons lime juice and the cornstarch. Fold in sour cream until blended. Pour over crust.
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Step4Bake 1 hour 10 minutes to 1 hour 20 minutes or until side of cheesecake is set and slightly puffed but center still moves slightly when pan is tapped. Cool in pan on cooling rack 15 minutes.
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Step5Run knife along side of pan to loosen cheesecake. Refrigerate uncovered about 3 hours or until chilled. Cover and refrigerate at least 9 hours but no longer than 48 hours.
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Step6In heavy 1-quart saucepan, mix 1 cup sugar, 2 teaspoons lime peel and 2/3 cup lime juice with wire whisk. Stir in 2 tablespoons butter and 2 eggs. Cook over medium heat about 8 minutes, stirring constantly, until mixture thickens and coats back of spoon (do not boil). Run knife along side of pan to loosen cheesecake; remove side of pan. Spread curd over top of cheesecake. Store in refrigerator.
Nutrition
480
Calories
32 g
Total Fat
8 g
Protein
41 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 480
- Calories from Fat
- 290
- Total Fat
- 32 g
- Saturated Fat
- 16 g
- Cholesterol
- 135 mg
- Sodium
- 290 mg
- Potassium
- 140 mg
- Total Carbohydrate
- 41 g
- Dietary Fiber
- 0g
- Protein
- 8 g
% Daily Value*:
- Vitamin A
- 28%
- 28%
- Vitamin C
- 4%
- 4%
- Calcium
- 6%
- 6%
- Iron
- 6%
- 6%
Exchanges:
Tips from the Betty Crocker Kitchens
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