Triple Layer Key Lime Cheesecake Recipe

Triple Layer Key Lime Cheesecake Recipe

For Mothers day this year, my family created a menu which included this Key Lime Cheesecake recipe that will now be a favorite in your house no matter what the occasion.  I actually made it a few days before since I wanted to photograph it for the blog.

key lime cheesecake cheesecake factory

Cheesecakes are great desserts to make ahead since they need to be refrigerated for overnight.  Plus who can say no to cream cheese baked in a graham cracker crust?  Check out our mini Key Lime Pies if you want a fun party dessert.

How to Make this  Key Lime Cheesecake Recipe

This cheesecake recipe has a few steps, like making a key lime custard, but it is not hard and well worth the extra steps.

Be sure to check out how to make homemade Key Lime Curd.

Make the Key Lime Custard first thing so it has time to reach room temperature.  I could just eat spoonfuls of this and be happy.

 

SHOULD YOU USE KEY LIMES OR REGULAR LIMES FOR THIS KEY LIME CHEESECAKE?

If you can not find key limes, you can use regular limes instead.

You will need both juice and lime zest. While I found key limes, they were hard to juice, so I purchased key Lime Juice but used the zest of the key limes.

INGREDIENTS

  • Lime Custard
    • 6 large egg yolks
    • 3/4 cup sugar
    • 6 tablespoons fresh Key lime juice or regular lime juice
    • 1 teaspoon grated Key lime peel or regular lime peel
  • Crust
    • 1 3/4 cups graham cracker crumbs (about 12 whole graham crackers)
    • 1/4 cup sugar
    • 1/2 teaspoon salt
    • 1/2 cup (1 stick) unsalted butter, melted
  • Filling
    • 2 (8-ounce) packages cream cheese, room temperature
    • 2/3 cup plus 3 tablespoons sugar
    • 2 large eggs
    • 3 tablespoons fresh Key lime juice or regular lime juice
    • 1 tablespoon grated Key lime peel or regular lime peel
    • 1 16-ounce container sour cream
    • Thin lime slices
  • For lime custard:
    • Whisk all ingredients in a heavy small saucepan over medium heat until custard thickens and boils for 30 seconds, about 8 minutes. Cool to room temperature, stirring occasionally (mixture will thicken).

Key Lime Cheesecake Recipe

  • For the crust:
    • Preheat oven to 350°F. Wrap 3 layers of foil around outside of 8- to 8 1/2-inch-diameter springform pan with 3-inch-high sides. Butter pan. Stir first 3 ingredients to blend in a medium bowl. Mix in butter until moistened. Press crumb mixture evenly onto bottom and 1 1/2 inches up sides of prepared pan. Bake just until set, about 5 minutes. Cool completely. Maintain oven temperature.

 

Key Lime Cheesecake Recipe

For the key lime cheesecake filling:

Place cream cheese, 2/3 cup sugar, eggs, lime juice, and lime peel in processor; blend well.

    • Spoon custard into crust; smooth top. (I did not do this correctly but it still tasted amazing.
    • Carefully spoon filling over. Set cheesecake in large baking pan. Add enough hot water to baking pan to come 1 inch up sides of the cheesecake pan. Bake until almost set but not puffed and center moves slightly when the pan is gently shaken about 45 minutes.

 

Why do you need to bake a cheesecake in a water bath?

With cheesecake, your primary goal is to bake it slowly and evenly without browning the top. When you bake in a water bath, the water will never get hotter than 212 degrees, no matter how hot the oven is. The hot water insulates the outer ring of the springform pan and keeps the oven moist. 

Prepare Cheesecake Topping 

    • Meanwhile, stir sour cream and remaining 3 tablespoons sugar in medium bowl to blend.
    • Carefully spoon sour cream mixture over hot cheesecake; smooth top. Bake until topping sets, about 10 minutes. Cool 10 minutes. Run a knife around sides of pan to loosen. Cool cheesecake completely. Cover and refrigerate overnight.

Can I make this cheesecake recipe ahead of time?

key lime cheesecake cheesecake factory

The best part of cheesecakes is that they should be made ahead of time.  This key lime cheesecake recipe can be made 2 days ahead. Keep refrigerated. Release pan sides from cheesecake; transfer to a platter. Garnish with lime slices and serve.

Key Lime Cheesecake Recipe

Key Lime Cheesecake Recipe

I don’t bake all my cheesecakes in a water bath.  This Keto Cheesecake bakes with a pan of water in the oven it never touches the cheesecake.

This is the most refreshing cheesecake I have ever made.  The perfect ending to a light dinner or even a spicy one. The weather is getting warmer and this key lime cheesecake factory recipe is worth it.

Key Lime Cheesecake Recipe

 

 

Key Lime Cheesecake Recipe

Key Lime Cheesecake Recipe

Yield: 12 slices
Prep Time: 20 minutes
Cook Time: 1 hour
Additional Time: 12 hours
Total Time: 13 hours 20 minutes

Three layers of different flavors truly pulls together this Key Lime Cheesecake into the ultimate dessert.

Ingredients

  • Lime custard
  • 6 large egg yolks
  • 3/4 cup sugar
  • 6 tablespoons fresh Key lime juice or regular lime juice
  • 1 teaspoon grated Key lime peel or regular lime peel
  • Crust
  • 1 3/4 cups graham cracker crumbs (about 12 whole graham crackers)
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • Filling
  • 2 (8-ounce) packages cream cheese, room temperature
  • 2/3 cup plus 3 tablespoons sugar
  • 2 large eggs
  • 3 tablespoons fresh Key lime juice or regular lime juice
  • 1 tablespoon grated Key lime peel or regular lime peel
  • 1 16-ounce container sour cream
  • Thin lime slices

Instructions

For lime custard:

  1. Whisk all ingredients in heavy small saucepan over medium heat until custard thickens and boils for 30 seconds, about 8 minutes. Cool to room temperature, stirring occasionally (mixture will thicken)

For crust:

  1. Preheat oven to 350°F. Wrap 3 layers of foil around outside of 8- to 8 1/2-inch-diameter springform pan with 3-inch-high sides. Butter pan.
  2. Stir first 3 ingredients to blend in medium bowl. Mix in butter until moistened. Press crumb mixture evenly onto bottom and 1 1/2 inches up sides of prepared pan.
  3. Bake just until set, about 5 minutes. Cool completely. Maintain oven temperature.

For filling:

  1. Place cream cheese, 2/3 cup sugar, eggs, lime juice, and lime peel in processor; blend well.
  2. Spoon custard into crust; smooth top.
  3. Carefully spoon filling over. Set cheesecake in large baking pan. Add enough hot water to baking pan to come 1 inch up sides of cheesecake pan.
  4. Bake until almost set but not puffed and center moves slightly when pan is gently shaken, about 45 minutes.

Topping

  1. Meanwhile, stir sour cream and remaining 3 tablespoons sugar in medium bowl to blend. Set Aside until the cheesecake is done baking.
  1. Carefully spoon sour cream mixture over hot cheesecake; smooth top.
  2. Bake until topping sets, about 10 minutes. Cool 10 minutes.
  3. Run knife around sides of pan to loosen. Cool cheesecake completely. Cover and refrigerate

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