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Key Lime Cheesecake I

Rated as 4.61 out of 5 Stars

"My favorite dessert to make has to be cheesecakes. This is just one of many that gets a lot of requests. It is sweet and tangy just like its more familiar cousin, the pie. I usually serve it with whipped cream and lime slices. Enjoy!"
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servings 382
Original recipe yields 12 servings (1 - 9 inch cheesecake)


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  1. Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Refrigerate.
  2. In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not over beat, or cake will crack during baking. Pour batter into prepared crust.
  3. Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.
  4. Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 382 calories; 27.8 28.2 6.7 124 290 Full nutrition

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  1. 417 Ratings

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Most helpful positive review

This recipe was a hit. I did change it quite a bit as I am a huge cook so I tend to do that. I wanted a bit taller cheesecake so I add 8 oz more cream cheese. Instead of the sugar, eggs and f...

Most helpful critical review

Must be for hard-core key lime lovers, which apparently my husband and I are not. Very tart, not like any cheesecake I've ever had. But if you do think this is still up your alley, I've got a ...

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Least positive

This recipe was a hit. I did change it quite a bit as I am a huge cook so I tend to do that. I wanted a bit taller cheesecake so I add 8 oz more cream cheese. Instead of the sugar, eggs and f...

EXCELLENT... with these revisions! Make crust as described. Use 32 oz cream cheese (4 bricks) 1 1/4 C. sugar, 1 T. cornstarch, 4 eggs, 1 T. lime zest. Here's the key - 1/3 C. lime juice, 1/3 C. ...

GREAT RECIPE !!! BUT, I MUST ASK, WHY do people change about 5 or 6 things in a recipe & then say "This is a 5 STAR recipe" ???? I say, either make the recipe as written or don't rate it !!!!

I made this cheescake for my brothers birthday party and everyone FLIPPED for it! I added a few tablespoons of shredded coconut to the crust and it went over big! I took the suggestions to bak...

If you like Key Lime Pie, you'll enjoy this, but you must love limes - this is VERY "limey"!! I used bottled real key lime juice. Mine cracked even though I followed the directions and placed ...

The thing to keep in mind with this cake is that the key lime juice makes it very tart, but does not have a strong 'lime' taste. The lime flavor comes from the zest. I followed the directions ...

Delicious and easy. Also works well in a prepared 9" graham crust if you don't want to bother with the springform.

The recipe was easy to follow. I would use a little less lime juice next time. I put a pan of water in the oven while cooking and my cheesecake did not crack. However, it cracked like the Grand ...

One word for this cheesecake.....AWESOME!!! My boyfriend bugs me to death to make him cheesecakes so I surprised him by making this one for dessert tonight! Not only was HE pleased, but I ju...