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18Ingredients
┅Seconds
510Calories
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Ingredients
US|METRIC
14 SERVINGS
- 2 cups graham cracker crumbs (crushed, from 15 sheets)
- 3 Tbsp. granulated sugar
- 1/2 cup salted butter (diced into 1 Tbsp pieces and melted)
- 1 cup granulated sugar
- 1 Tbsp. cornstarch
- 24 oz. cream cheese (softened well, but not melted)
- 4 large eggs
- 2/3 cup sour cream
- 1/3 cup heavy cream
- 1/2 cup fresh lime juice
- 1 1/2 tsp. vanilla extract
- 1 cup heavy cream
- 2 1/2 Tbsp. granulated sugar
- fresh raspberries (optional)
- strawberries (optional)
- lime wedges (optional)
- lime zest (optional)
- fresh mint (optional)
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NutritionView More
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510Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories510Calories from Fat340 |
% DAILY VALUE |
Total Fat38g58% |
Saturated Fat22g110% |
Trans Fat |
Cholesterol175mg58% |
Sodium330mg14% |
Potassium200mg6% |
Protein7g |
Calories from Fat340 |
% DAILY VALUE |
Total Carbohydrate38g13% |
Dietary Fiber2g8% |
Sugars27g |
Vitamin A30% |
Vitamin C25% |
Calcium10% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(6)
Sally 2 years ago
I used this recipe which I "limed" up quite a bit but used Mel's Kitchen Cafe key lime cheesecake METHOD to bake it! You use a 9X13 pan with a couple of cups of water in the bottom of the oven rather than the water bath method. EUREKA! No cracks, no water seepage, no problems, and it was the best lookin cheesecake I have ever made. Way easier. You really need to try it. https://www.yummly.com/recipe/Key-Lime-Cheesecake-2076100
Melissa Brennan 2 years ago
Oh man, the texture and big lime flavor in this cheesecake is incredible! My family is still talking about it the next day. I used regular limes, reduced the sugar to 2 T in the crust, and to 3/4 c. in the filling. I also added 2 t of lime zest to the filling. I used my 10" pan and a double layer of foil. I followed the rest of the recipe exactly. It took 65 min in my oven to reach a perfect set that was not brown, but was mostly firm with a just a little jiggle in the middle. I sprinkled about a tsp of lime zest over the top before cooling and chilled it overnight. I took the foil off after it was thoroughly chilled. I will definitely make it again. The crust made just enough and tasted just right. I may experiment next time by using a crust of animal crackers or Biscoff cookies.