I’ve been keeping this recipe on my back burner for quite some time now and finally got around to making it. I’m really excited that the time has finally come! This is a delightful twist on one of my all-time favorite desserts. It’s a classic cheesecake with a bright burst of lime topped with whipped cream.
I used this Philadelphia Key Lime Cheesecake recipe from All Recipes. I would definitely make this again! It was pretty simple. The hardest part was zesting the limes, but if I had an actual zester instead of a cheese grater, I might withdraw that complaint.
Key Lime Cheesecake
1 1/4 cups graham cracker crumbs
1/4 cup butter, melted
3 packages (bricks) of cream cheese, softened
3/4 cup sugar
2 limes, zested and juiced
green food coloring (optional)
3/4 cup thawed Cool Whip (or whipped cream)
Preheat oven to 350F. Mix graham cracker crumbs and melted butter. Press into the bottom and partway up the sides of a springform pan.
Beat cream cheese and sugar until well blended.
Add lime zest and juice. Mix well.
Add eggs, one at a time, mixing well after each addition. I also added 2 drops of green food coloring.
Pour filling into crust. Bake 45 – 50 minutes or until center is almost set (outside jiggles as a unit and center appears soft). Refrigerate at least 4 hours before serving. Top with whipped topping. Enjoy!!