Key Lime Cheesecake

My hubby loves sour things, such as lime. His mother even more so! When she was up visiting, I found some lemon and lime juice in the fridge and decided to try one of her favorite things to get at The Cheesecake Factory: Key Lime Cheesecake. I’d never even made cheesecake before, so I was a bit nervous, but it turned out nicely creamy and smooth.

Key Lime Cheesecake / Busy Mom's Helper

1 prepared Crust (I used a premade graham cracker)
32 oz. Cream cheese
1 ¼ cup Sugar
1 Tbsp. Cornstarch
4 Eggs
1 Tbsp. Lime zest
1/3 cup Lime juice
1/3 cup Lemon juice

Preheat oven to 300 F.
In an electric mixer, beat the cream cheese, sugar, lime peel and cornstarch until fluffy and smooth.
Beat in the eggs, on at a time, until smooth.
Add the lime juice and lemon juice, mixing by hand just until smooth.
Pour into prepared crust
Bake for about 60 minutes, or until set. Let the cheesecake stand in turned-off oven about 30 minutes, with the door open a few inches. Remove from oven and refrigerate overnight.

Notes: Try it with a drizzle of chocolate or caramel sauce, or some whipped topping.

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