Key Lime Cheesecake Recipe

I love cheesecakes (I’ve already said that) and I also love to prepare them. This is my first Key Lime Cheesecake and it turned out just perfect. I surely will prepare it again soon 🙂



Ingredients Key Lime Cheesecake Recipe

(for a 17 cm-diameter cheesecake – yields 8-10 servings)


► For the crust

  • 150 g oatmeal crackers
  • 50 g melted butter


For the filling

  • 250 g Philadelphia cream cheese
  • 250 g mascarpone cream cheese
  • 130 g powdered sugar
  • 20 g vanilla sugar
  • 100 g sour cream
  • 50 g all purpose flour
  • 3 eggs (small sized)
  • 50 ml fresh key lime juice


For the glaze

  • 2 tablespoons of granulated sugar
  • 100 ml cold water
  • fresh squeezed juice from one key lime
  • 8 g of bakery glazing jelly
  • 1 drop of green food coloring (optional)


For decorating

  • 100 g whipped cream
  • key lime zest


Directions Key Lime Cheesecake Recipe

Preparing the crust

Prepare a 17 cm – diameter spring form. Grease it and place a disc of baking sheet on base.

Preheat the oven at 350ºF (175 Celsius).

Crush the crackers in a food processor until they turn into fine crumbs. Mix them with the melted butter, then transfer them into the spring form pan and press evenly into the bottom using a glass or a potato mashing tool.


Preparing the filling

For the filling, mix Philadelphia and mascarpone until creamy, then add in order: sugar (powdered and vanilla), sour cream, eggs, mixing well after each. Finally add lime juice and homogenize. Pour the mixture into the spring form, over the crust. Place the spring form into a larger baking pan containing hot water, then introduce them into the oven and bake for about 30 minutes (or until the cake is golden brown). When its done, take off the spring form from the water and let cool.


Preparing the glaze

When the cheesecake is completely cooled, prepare the glaze. Mix the glazing jelly with sugar, water, lime juice (and food coloring) and boil for about 2 minutes, then let cool for another 2 minutes and pour it evenly over the cheesecake.

Decorate with whipped cream swirls and lime zest. Let it set overnight into the fridge.







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