• Crust
  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • Filling
  • 1 cup lime juice
  • 1/4 cup water
  • 2 (1/4 ounce) envelopes unflavored gelatin
  • 1 1/2 cups sugar
  • 5 eggs, slightly beaten
  • 1 tablespoon grated lime peel
  • 1/2 cup butter, softened
  • 2 (8 ounce)packages cream cheese, softened
  • 1/2 cup whipping cream


In medium bol stir together all crust ingredients. Press on bottom of 9 inch springform pan, set aside.

In 2-quart saucepan combine lime juice and water, sprinkle with gelatin. Let stand 5 minutes to soften. Add sugar, eggs and lime peel. Cook over medium heat, stirring constantly, until mixture just comes to a boil (7 to 8 minutes). Do not boil. Set aside.

In large mixer bowl combine butter and cream cheese. Beat at medium spead, scraping bowl often, until well mixed (1 to 2 minutes), gradually adding hot mixture, until well mixed (1 to 2 minutes). Refrigerate, stirring occasionally, until cool (about 45 minutes).

In chilled small mixer bowl beat chilled whipping cream at high speed, scraping bowl often, until stiff peaks form (3 to 4 minutes). Fold into lime mixture. Pour into prepared crust. Cover, refrigerate until firm (3 to 4 hours). Loosen side of cheesecake from pan by running knife worund inside of pan. Cool completely. Garnish top of cheesecake with whipped cream and lime slices.

12 servings.

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Submitted 6/13/05.
Source: Land O Lakes
Submitted By: Kate
Key Lime Cheesecake