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Key Lime Cheesecake

User Rating 3.5 Star Rating (6 Reviews)


Key Lime Cheesecake
This key lime cheesecake was shared on our forum by Judy.


  • 2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup butter, melted
  • 3 (8 oz.) packages cream cheese
  • 1 1/4 cups sugar
  • 6 large eggs, separated
  • 1 (8 oz.) carton sour cream
  • 1 1/2 tsp. grated lime rind
  • 1/2 cups Key lime juice


Combine first 3 ingredients in a small bowl, stirring well. Firmly press mixture in bottom and 1" up sides of a buttered 9" springform pan. Bake crust at 350 degrees for 8 minutes; cool in pan on a wire rack.

Beat cream cheese at medium speed with an electric mixer until creamy; gradually add 1 1/4 cups sugar. Add egg yolks one at a time, beating after each addition. Stir in sour cream, lime rind, and Key lime juice.

Beat egg whites at high speed until stiff peaks form; fold into cream cheese mixture. Pour batter into prepared crust, and bake at 350 degrees for 1 hour and 5 minutes; turn oven off. Partially open oven door; let cheesecake cool in oven 15 minutes. Remove from oven, and immediately run a knife around edge of pan to release sides.

Cool completely in pan on a wire rack; cover and chill 8 hours. I am sure you know that Key lime juice is sold in bottles, and is quite different from regular lime juice. Hope you try and enjoy this!
Shared by Judy

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User Reviews

Reviews for this section have been closed.

 1 out of 5
The Too Poofy Cheesecake, Member nmarkus

Top turned brown during cooking. Folded in egg whites made the cheesecake a consistency like mousse. The flavor was good but it's just not cheesecake. Don't waste your time. Find another recipe that doesn't call for folded in egg whites.

0 out of 0 people found this helpful.

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