Key Lime Cheesecake


Halfway between key lime pie and cheesecake, this rich and creamy dessert pleases lovers of both. Made in a pie pan, it's thinner than standard cheesecake, which makes it easier to indulge without guilt!If key limes are not available, you can substitute regular (Persian) limes.


1/2 cup cream cheese (softened)
3 large egg yolks
14 ounces sweetened condensed milk
  Grated zest of 2 key limes or 1 regular (Persian) lime
1/2 cup plus 2 tablespoons key lime juice
  9-inch graham cracker pie crust
1 cup heavy cream
1/3 cup Sugar
  lime slices (as garnish)


Position a rack in the middle of the oven and preheat to 350 degrees F.

Combine the cream cheese, egg yolks, condensed milk, lime zest, and juice in a food processor. Purée until smooth.

Pour filling into prepared pie shell and place on a baking sheet. Bake for 20 to 25 minutes or until the cheesecake has set. Remove from the oven and cool. Refrigerate at least 2 hours before serving.

Just before serving, whip the cream and sugar until just stiff. Transfer to a pastry bag and pipe decoratively onto the cheesecake. Slice and garnish each piece with a lime slice.


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