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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Key Lime Cheesecake Recipe

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This recipe for Key Lime Cheesecake is from JOHNSON Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
1 3/4 c vanilla wafer crumbs
5 T butter, melted

Filling:
3 8oz packages cream cheese, softened
1 c sugar
1 t vanilla
3 T key lime juice
3 T lemon juice
3 eggs
2 T sour cream
Directions:
Directions:
Preheat oven to 350º.

Mix vanilla wafer crumbs and melted butter. Press onto bottom and sides of 8in springform pan. Bake for 5min, set aside.

In large mixing bowl, combine cream cheese and sugar until smooth. Add vanilla, key lime juice, and lemon juice; mix well. Add eggs, one at a time, beating just until combined after each addition. Gently mix in sour cream. Pour into crust.

Bake at 350º for 45min. Turn off oven, resisting temptation to peek, and leave cheesecake in oven for 30-60min. Remove and cool completely on wire rack. Refrigerate several hours or overnight.
Number Of Servings:
Number Of Servings:
12-16
Preparation Time:
Preparation Time:
2hr then overnight refrigeration
Personal Notes:
Personal Notes:
An instant favorite!

Vanilla wafers are fine if you have them. If not, graham crackers and sugar (I tend to like 1/4 c granulated sugar and 1/4 c brown sugar) works well.

The original recipe called for 6 T key lime juice. Per an online recommendation, I switched to half key lime and half lemon juice with great results. And I tend to go a little beyond the 6 T total - closer to 8 or 9. Adjust to your own taste.

Placing a tray or small pan of water on the rack beneath the cheesecake seems to do the trick to keep it from cracking. No need to put the springform pan directly in water.

 

 

 

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