Key Lime Cheesecake
I'm not a big fan of cheesecake, but my love for key lime makes this one a winner! This is a no bake cheesecake that needs to be refrigerated for at least 8 hours. I usually make it the day before serving.
Equipment
- 9-inch springform pan
Ingredients
For crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tbsp melted butter
For filling
- 2 envelopes unflavored gelatin
- 1 cup Key LIme juice (Nellie and Joe's brand)
- 1 1/2 cups sugar
- 5 eggs beaten
- 2 tsps grated lime peel
- 1 tsp vanilla
- 20 ounces cream cheese, softened (2 1/2 pkgs)
- 6 tbsp butter, softened
- 3/4 cup heavy whipping cream
Instructions
For crust
- Preheat oven to 325 degrees. Combine first three ingredients to make a crust. Press into bottom and a little up the sides of a 9-inch springform pan. Bake 6 minutes. Cool on wire rack.
For filling
- In a medium saucepan, add lime juice. Sprinkle gelatin over top and let soften 1 minute. Stir over low heat until gelatin is disolved.
- Stir in sugar, eggs, and lime peel. Increase heat to medium and whisk constantly for 7 minutes. Do not let mixture come to a boil.
- Remove from heat. Stir in vanilla. Cool for 3 minutes. Strain. Set aside.
- In a large mixing bowl, beat butter and cream cheese until smooth and well combined. Gradually beat in egg mixture until well blended. Cover and refrigerate for 1 hour.
- Place mixing bowl and whisk in the freezer while cream cheese mixture cools. When ready, whip whipped cream until stiff peaks form. Fold into cream cheese mixture.
- Pour batter into prepared crust and refrigerate 8 hours, or overnight. when ready to serve garnish with additional whipped cream.
Notes
- Patty Hash was a wonderful cook and baker who shared this recipe with me years ago. I think of her each time that I make this and hope that others enjoy my attempt as much as we enjoyed her.