Tuesday, June 28, 2011

Key Lime Cheesecake

On Sunday, I made this cheesecake for dessert. It was for an extra-special seventh wedding anniversary dinner! Zach made shrimp scampi, and I made this tasty, tart number.

For the crust:
15 graham crackers
10 tablespoons butter, melted
1 tablespoon sugar

For the filling:
3 8oz packages cream cheese, room temperature
1 cup granulated sugar
4 large eggs
2 tablespoons all-purpose flour
1/2 cup key lime juice
1 teaspoon key lime zest (Ideally, I would use more zest, but zesting key limes can be a bit cumbersome.)

In a food processor, crumble graham crackers; add sugar and pulse; pour in melted butter and combine until all cracker crumbs are moistened. Press crust into prepared pan.
Preheat oven to 350 degrees.
In a bowl with a paddle attachment, whip cream cheese with sugar; beat in eggs one at a time; beat in flour; beat in key lime juice and zest. Pour mixture into prepared pan.
Bake 55 to 65 minutes. After baking, leave cake in the oven additional 30 minutes with the temp off and the door open. Gradual cooling helps to lessen the chance of cracking.


  1. Happy Anniversary! Your pie looks delightful.

  2. I made this for Banks' birthday and it was delightfully delicious! (I did substitute 1 tsp. plain gelatin for the flour and it worked fine.)