Key lime cheesecake

    2 hours 25 min

    A delicious tangy dessert if you like lime. Key limes are smaller and more bitter than regular limes. However, if you can't find key limes, use the same amount of zest and juice from normal limes. The taste won't be identical but close enough.

    506 people made this

    Serves: 12 

    • 125g digestive biscuit crumbs
    • 85g butter, melted
    • 680g cream cheese, softened
    • 200g caster sugar
    • 1 tablespoon cornflour
    • 3 eggs
    • 1 tablespoon grated lime zest
    • 160ml key lime juice

    Prep:25min  ›  Cook:1hr  ›  Extra time:1hr chilling  ›  Ready in:2hr25min 

    1. Preheat oven to 150 C / Gas 2. Combine digestive biscuit crumbs with melted butter. Press into the base and partially up the sides of a 23cm loose-bottomed cake pan or springform tin. Place in the fridge to chill and set.
    2. In a large bowl, use an electric mixer to beat cream cheese, sugar, lime peel, and cornflour until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not overbeat, or cake will crack during baking. Pour the mixture on top of prepared biscuit base.
    3. Bake in preheated oven for 55 to 65 minutes, or until set. To minimise the cheesecake from cracking, place a shallow roasting tray half full of hot water on a lower rack during baking.
    4. Turn oven off, but let cheesecake remain in the oven for 30 more minutes with the door open a few inches.
    5. Remove from oven. Store in fridge overnight. It will keep for up to 3 days in the fridge.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (315)


    Tweaked it and used ginger biscuits instead😋  -  02 Jul 2017


    This recipe was a hit. I did change it quite a bit as I am a huge cook so I tend to do that. I wanted a bit taller cheesecake so I add 8 oz more cream cheese. Instead of the sugar, eggs and flour, I used a can of sweetened condensed milk. I cut the lime juice to 1/2 cup as the other reviews said it was a bit tart. I also put a thin layer of whip cream made with heavy whipping cream and sugar just to add a little something. I decorated it with slices of lime. I made it for a Christmas party so everyone was glad to not have the traditional stuff they were having at every other party.  -  02 Jan 2005  (Review from Allrecipes US | Canada)


    EXCELLENT... with these revisions! Make crust as described. Use 32 oz cream cheese (4 bricks) 1 1/4 C. sugar, 1 T. cornstarch, 4 eggs, 1 T. lime zest. Here's the key - 1/3 C. lime juice, 1/3 C. lemon juice. Absolutely delicious. Top with a pint of heavy cream whipped with a couple of tablespoons of sugar. Garnish with lime zest and lime slices. It's even better after it's been in the fridge for a day! YUMMY!  -  31 May 2006  (Review from Allrecipes US | Canada)