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Key Lime Cheesecake

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By Betty Crocker Kitchens
Updated Aug 14, 2006
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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
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat 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.
  • Step 
    2
    Bake 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.
  • Step 
    3
    In 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.
  • Step 
    4
    Bake 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.
  • Step 
    5
    Run 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.
  • Step 
    6
    In 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:
*Percent Daily Values are based on a 2,000 calorie diet.

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