Recipe

Key Lime Cheesecake Recipe

Add Step-by-Step Photos	Magflower / All my dishes 1 year, 1 month ago This is a meringue cheesecake. It's texture is light and mousse-like. The lightness does not lessen the flavor intensity at all. This cheesecake is very rich and although I use keylime juice to flavor it in this example (summertime), it can be fla... More Prep:30m Cook:4555m Servings:12	Magflower
	cheesecake raspberries chamborg fruit compote elegent special occasion summer dessert key lime rich

Does this look good? Yeah! / Nope

Fans

linebb956

Ingredients

10 inch springform/wrapped in foil...OVEN 350f with hot water bath on center rack

CRUST

3C graham cracker crumbs

3T sugar

4T unsalted butter (approximately)melted

MIX INGREDIENTS TILL THEY JUST HOLD TOGETHER/ PRESS INTO THE BOTTOM AND UP THE SIDES OF SPRINGFORM. BAKE ABOUT 5-8 MINUTES TO SET CRUST. Set aside to cool.

FILLING

3 lg eggs, separated (Make sure there is no yolk in the whites).

11/2 lbs cream cheese softened.

1/2 C fresh squeezed keylime juice (or whatever)

11/2C plus 3T sugar

Directions

Beat eggwhites JUST until stiff on med speed, sprinkle in 3T sugar beat another two-ish minutes.

beat together cream cheese and egg yolks till nice and smooth

add key lime juice and 11/2C sugar beating about another two minutes..till smoooooth

By hand gently fold whites into cream cheese mixture till blended.

Pour batter into pan (it will fill a ten inch) and bake in a hot water bath in center of oven for 45 to 55 minutes. Til tester comes out clean. You might think they're underdone..they look jiggly sometimes. After 45 minutes or when cake tester comes out clean, turn oven off and open door a bit and leave the cake in there for 30 minutes..then remove to wire rack to cool completely Run thin knife around edge before releasing the springform pan. Beautiful paired with fresh berries and a chamborg whipped cream. 12 servings.

NOTE

don't slide the rack in and out of the oven..remove top rack so you get at the cake.

Don't open oven door for the first 30 minutes of baking..If it's browning too fast, reduce temp to 325.

Recent Gawkers

vickiejb

ecrust09

virginia

dynie

whuebl

june08

raelene

rabbitho

stonee

westernw

Not quite what you're looking for? See more Dessert / Cheesecakes

Or see more just like this

Comments

zena824 1 year, 1 month ago said:
This sounds good..

magflower 1 year ago said:

@ Group Recipes

linebb956 1 year ago said:
Now you tell me! LOL! I made this and it was not to be cut until tomorrow. WRONG! I went out side and my granddaugher who is 4 got her own knife and cut a piece, brought it out with 2 forks! I guess I should give her credit for sharing, right? Now I will take a boughten cake to the BBQ. I will tell them how good the cheesecake was!

magflower 1 year ago said:
I hope you and the friends at the bbq liked it. I just made three for the weekend's special dessert at work. They came out perfect..I LOVE this recipe.
Let me know how it went for you.

canzi 1 year ago said:
I love cheesecake and key lime. I can't wait to try this. Thank you!

pinkpasta 10 months, 4 weeks ago said:
I can't wait to try this!! As much as I love traditional cheesecake, I have made a fluffier version and I fell in love with the texture. (My dad is a retired pastry chef of almost 50 years. He showed me how to make this version.)It's like you said, even though it's light and mousse-like, it's just as rich and creamy in it's own way, just a much as the traditional. Thanks so much for sharing this recipe. It's very hard to find this type of cheesecake recipe. OH...BTW, your recipes are very impressive.

henrie 9 months, 2 weeks ago said:
This sounds great, bookmarking it too, never had a fluffier textured version of a cheesecake. Can hardly wait to make it. Thanks for sharing.