Keylime Cheesecake

To get a really good flavor you must use real keylimes. It’s a bit of a hassle prossesing those tiny little limes, but it’s worth it in the end. You will also need real keylime juice, which you can find at the supermarket. The limes just don’t have enough juice by themselves. Zest your limes first because you will need zest for the crust and the batter.
This recipe is a combination of several recipes, I just pulled what I liked from each one to come up with this recipe.



  • 2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup butter, melted
  • 1 tsp of key lime zest
  • 3 8 oz packages of cream cheese, softened
  • 1 1/4 cup of sugar
  • 3 large eggs
  • 1 cup sour cream (8 oz)
  • 1 1/2 tsps key lime zest
  • 1/2 cup key lime juice
  • lime green food color (optional)


  1. Stir together the first 4 ingredients for the crust, press into bottom and 1 inch up the sides of a pan, lined in parchment paper on the bottom and greased on the sides.
  2. Bake crust at 350 degrees for 10 min, let cool
  3. Beat cream cheese on med. speed with an electric mixer until fluffy
  4. Add 1 1/4 cups of sugar. Beat until blended.
  5. Add eggs, 1 at a time. Beat well after each egg.
  6. Beat in sour cream on lowest speed, then add juice and zest. Add food color if desired (I like to add a few drops to get a pale green color).
  7. Pour into your prepared and cooled crust.
  8. Bake at 325 degrees for 65 min, turn oven off. Partially open oven door and let cake sit for 15 minutes.
  9. Remove from oven and run a knife around edge of pan.
  10. Cool in pan on a wire rack, then chill for at least 8 hrs.

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