Key Lime Cheesecake
Apr. 18th, 2026 10:27 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nerwengreenKey Lime Cheesecake
The crust:
200 grams (or one package) plain sweet crackers (Arnott's has several options)
150 grams unsalted butter, melted
The filling:
Two blocks Philadelphia cream cheese, softened (500 grams)
1/2 cup plain yogurt (or sour cream)
1 1/2 cups sugar
1 tsp vanilla (optional)
key lime zest (optional)
3 large eggs
Juice from two small key limes or one big one (about 1/3rd cup)
2 tablespoons cornstarch
To make crust, turn the crackers into crumbs, then add melted butter. Mix together until it looks like wet sand. Pour into a pie plate. Using a measuring cup with a flat bottom and round sides, stamp the crumbs down flat across the bottom of the pie plate and up the sides.
To make filling, first mix the cream cheese, yogurt, and sugar together.
Then mix in one egg at a time, trying not to add too much air into the batter.
Mix the key lime juice with the cornstarch, then pour into the rest of the batter.
Pour the batter into the crust.
Bake at 160 degC for about an hour.
Let it cool in the oven with the door ajar to minimise cracks, then in the fridge for at least 4 hours.
It'll have a cornstarchy texture for the first two days but you only notice it for a couple seconds before the key lime flavour kicks in.
The basic cheesecake recipe I use for every type of cheesecake I make is based on Recipe Tin Eats's Easy Classic Baked Cheesecake. There's a followup recipe for strawberry cheesecake, and it turns out to be the same thing just with strawberries mixed in. So I figured, if we can mix in strawberries, why not everything else?
I've successfully done quince cheesecake several times with the recipe as-written by just mixing in some quince jam.
For key lime pie however, the key lime juice is too watery to work as-is, so I switched out the flour from the original recipe for cornstarch, and then mix the cornstarch and lime juice together. It's still not a perfect solution because it has the cornstarch texture, but the key lime is mixed in with the batter and not sunk to the bottom or causing the whole thing to not set ("it's a umm key lime custard pie").
Other options would be to make a key lime curd across the top of plain cheesecake, or tinker with this salted caramel cheesecake recipe that underwent the same trials and tribulations as my attempts to make key lime pie.
The crust:
200 grams (or one package) plain sweet crackers (Arnott's has several options)
150 grams unsalted butter, melted
The filling:
Two blocks Philadelphia cream cheese, softened (500 grams)
1/2 cup plain yogurt (or sour cream)
1 1/2 cups sugar
1 tsp vanilla (optional)
key lime zest (optional)
3 large eggs
Juice from two small key limes or one big one (about 1/3rd cup)
2 tablespoons cornstarch
To make crust, turn the crackers into crumbs, then add melted butter. Mix together until it looks like wet sand. Pour into a pie plate. Using a measuring cup with a flat bottom and round sides, stamp the crumbs down flat across the bottom of the pie plate and up the sides.
To make filling, first mix the cream cheese, yogurt, and sugar together.
Then mix in one egg at a time, trying not to add too much air into the batter.
Mix the key lime juice with the cornstarch, then pour into the rest of the batter.
Pour the batter into the crust.
Bake at 160 degC for about an hour.
Let it cool in the oven with the door ajar to minimise cracks, then in the fridge for at least 4 hours.
It'll have a cornstarchy texture for the first two days but you only notice it for a couple seconds before the key lime flavour kicks in.
The basic cheesecake recipe I use for every type of cheesecake I make is based on Recipe Tin Eats's Easy Classic Baked Cheesecake. There's a followup recipe for strawberry cheesecake, and it turns out to be the same thing just with strawberries mixed in. So I figured, if we can mix in strawberries, why not everything else?
I've successfully done quince cheesecake several times with the recipe as-written by just mixing in some quince jam.
For key lime pie however, the key lime juice is too watery to work as-is, so I switched out the flour from the original recipe for cornstarch, and then mix the cornstarch and lime juice together. It's still not a perfect solution because it has the cornstarch texture, but the key lime is mixed in with the batter and not sunk to the bottom or causing the whole thing to not set ("it's a umm key lime custard pie").
Other options would be to make a key lime curd across the top of plain cheesecake, or tinker with this salted caramel cheesecake recipe that underwent the same trials and tribulations as my attempts to make key lime pie.
