Key Lime Pie Cheesecake

an OUTSTANDING dessert.

It may be outstanding but it’s not hard. It’s multi-stepped and takes some planning ahead because it needs time to cool. But other than that it’s pretty straightforward. I used a piping bag and tip to decorate the top with whipped cream. YOU don’t need to do that. You could spoon the whipped cream over, make swirls with a spoon and everyone would still be blown away. I decorated mine with lime slices, mint and edible pansies from my garden- these are completely ornamental and optional. If you make it, PLEASE send me a photo on Instagram, it would make me so happy to see it.

Note: I used regular limes, which is FINE. If you can find key limes and you want to use them… go for it!

Another note: it’s important that all your cheesecake filling ingredients are at room temperature before you start to bake.

Key Lime Pie Cheesecake

Makes 1 (9 inch) cheesecake

Crust:

• 1 ½ cups graham cracker crumbs (from 12 full sheets)

• 5 tablespoons unsalted butter, melted

• 2 tablespoons brown sugar (granulated or confectioners work too)

Cheesecake:

• 3 (8 ounce) packages of cream cheese, room temperature

• 1 (14 ounce can) sweetened condensed milk ( I used eagle brand)

• ½ cup full fat greek yogurt (or sour cream)

• ½ cup lime juice, from about 4 limes (or more key limes if you have it!)

• 4 large eggs, room temperature

• zest of 1 lime (about 2 heaping teaspoons)

Topping:

• ¾ cup cold heavy whipping cream

• ¼ cup full fat greek yogurt (or sour cream)

• 2 tablespoons confectioner sugar

• ¼ tsp vanilla extract or vanilla paste

• lime slices, lime zest, mint and edible flowers, to garnish (totally optional)

9” springform pan

1. Adjust an oven rack to the middle position and preheat the oven to 350°. 

2. Make the crust: If your graham crackers are still whole, use a food processor to pulse them into fine crumbs. Pour crumbs into a medium bowl and stir in sugar and melted butter until combined. Mixture will be like damp sand. Press firmly into the bottom and slightly up the sides of a 9 inch springform pan. Using the bottom of a dry measuring cup is helpful. Pre-bake the crust for 10 minutes while you make the filling. 

3. Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed in a large bowl for 1 minute, until smooth and creamy. Add the sweetened condensed milk, greek yogurt, lime juice, eggs, and lime zest. Beat on medium for 1 minute, until well combined. Pour the filling into the warm crust and smooth the top using a rubber spatula. Bake for 45 - 50 minutes, or until the cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken. 

4. Remove from the oven and cool cheesecake completely at room temperature. Then refrigerate the cheesecake (still in the pan) for at least 4 hours or overnight. You can cover the pan with a big plate or leave uncovered. 

5. When you’re ready to serve: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, greek yogurt, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes. Be careful not to get distracted and walk away! Medium peaks are between soft/loose peaks and stiff peaks, and are the perfect consistency for topping and piping on desserts. If you accidentally over-whip the cream, and it looks curdled and heavy, pour in a little bit more cold heavy cream, and fold it in gently by hand with a spatula until it smooths out.

6. Unclip and remove the outer ring from the cheesecake. Pipe or spoon the whipped cream over the top of the cheesecake. Decorate with any garnish you desire.  Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice.

7. Cover and store leftover cheesecake in the refrigerator for up to 3 days.

Note on the whipped cream: You can make the whipped cream and decorate the cheesecake up to 6-8 hours before you plan to serve. It holds up really well in the refrigerator.