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Key Lime Cheesecake

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  • Prep 30 min
  • Total 14 hr 30 min
  • Servings 16
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A one-of-a-kind cheesecake featuring the bright, fresh flavors of a favorite fruit!
By Betty Crocker Kitchens
Updated Aug 14, 2006

Ingredients

Lime Crust

  • 1/2 cup granulated sugar
  • 1/2 cup butter or margarine, softened
  • 1 cup Gold Medal™ all-purpose flour
  • 1 tablespoon grated lime peel
  • 1 teaspoon vanilla

Filling

  • 4 packages (8 oz each) cream cheese, softened
  • 3/4 cup powdered sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 tablespoons grated lime peel
  • 2 tablespoons Key lime juice
  • 2 tablespoons cornstarch
  • 1 cup sour cream

Key Lime Curd

  • 1 cup granulated sugar
  • 2 teaspoons finely shredded lime peel
  • 2/3 cup Key lime juice
  • 2 tablespoons firm butter or margarine, cut up
  • 2 eggs, slightly beaten
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 400°F. Grease bottom and side of 10-inch springform pan. In medium bowl, beat 1/2 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed until smooth. Beat in remaining crust ingredients on low speed just until crumbly. Press evenly in bottom of pan.
  • 2
    Bake 12 to 14 minutes or until light golden brown. Cool 10 minutes. Wrap outside of pan, bottom and side, with heavy-duty foil. Reduce oven temperature to 325°F.
  • 3
    In large bowl, beat cream cheese, powdered sugar and 1/2 cup granulated sugar with electric mixer on medium speed until smooth. Beat in 2 eggs, one at a time, on low speed just until well blended. Beat in 2 tablespoons lime peel, 2 tablespoons lime juice and the cornstarch. Fold in sour cream until blended. Pour over crust.
  • 4
    Bake 1 hour 10 minutes to 1 hour 20 minutes or until side of cheesecake is set and slightly puffed but center still moves slightly when pan is tapped. Cool in pan on cooling rack 15 minutes.
  • 5
    Run knife along side of pan to loosen cheesecake. Refrigerate uncovered about 3 hours or until chilled. Cover and refrigerate at least 9 hours but no longer than 48 hours.
  • 6
    In heavy 1-quart saucepan, mix 1 cup sugar, 2 teaspoons lime peel and 2/3 cup lime juice with wire whisk. Stir in 2 tablespoons butter and 2 eggs. Cook over medium heat about 8 minutes, stirring constantly, until mixture thickens and coats back of spoon (do not boil). Run knife along side of pan to loosen cheesecake; remove side of pan. Spread curd over top of cheesecake. Store in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    Key limes, grown in Florida, are smaller and rounder than the common, more familiar green--or Persian--limes, and their color is more yellow than green. Although Key limes are less widely available than common limes, bottled Key lime juice is generally available. Either lime works well in this recipe.
  • tip 2
    Be sure to beat the cream cheese with an electric mixer on medium speed until it is completely smooth before adding the remaining ingredients.

Nutrition

480 Calories, 32 g Total Fat, 8 g Protein, 41 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
480
Calories from Fat
290
Total Fat
32 g
Saturated Fat
16 g
Cholesterol
135 mg
Sodium
290 mg
Potassium
140 mg
Total Carbohydrate
41 g
Dietary Fiber
0g
Protein
8 g
% Daily Value*:
Vitamin A
28%
28%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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