KEY LIME CHEESECAKE

A 9-inch cheesecake built in three distinct layers: a cooked Key lime custard on the bottom, a cream cheese filling spooned over it, and a sweetened sour cream topping baked on at the very end. It sits on a graham cracker crust and bakes in a water bath for a smooth, crack-free texture. The result is a citrus-forward cheesecake with more depth than a standard single-batter version — tangy custard base, rich creamy middle, and a light tart topping. Chills overnight and finishes with fresh lime slices.

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Servings: 12 slices

Course: Dessert

Ingredients Equipment

Ingredients

For the Key lime custard

6 large egg yolks
150 g ¾ cup sugar
90 mL 6 tbsp fresh Key lime juice
1 tsp grated Key lime peel

For the crust

175 g 1¾ cups graham cracker crumbs
50 g ¼ cup sugar
½ tsp salt
115 g ½ cup unsalted butter, melted

For the cheesecake filling

450 g two 8 oz/226 g packages cream cheese, at room temperature
135 g ⅔ cup sugar, plus 3 tbsp reserved for the topping
2 large eggs
45 mL 3 tbsp fresh Key lime juice
1 tbsp grated Key lime peel
1 container 450 g/16 oz sour cream

To garnish: fresh lime slices

Equipment

Large saucepan for cooking the Key lime custard
Whisk to combine and stir the custard while it thickens
Zester or fine grater for the Key lime peel
Citrus juicer for the fresh Key lime juice
2 Large mixing bowl one for the crust mixture, one for the cream cheese filling