Creamy, sweet, and tart, this key lime ribbon cheesecake is the queen of summer desserts. The silky lime curd does double duty - as a filling and topping and invites you to drag your finger through it when nobody is watching. It's that good!
Key Lime Ribbon Cheesecake
I can't go too long without baking a cheesecake and sometimes I find an excuse to bake it twice in a month. For example, Easter was a great excuse and there were Romanian pasca and kataifi cheesecake nests.
I sometimes squeeze in my absolute FAVORITE that is also my most POPULAR dessert (according to Pinterest) - tiramisu cheesecake. My husband rolls his eyes, but has no problem eating them all, ha!
What is the difference between key limes and limes?
- It is sweeter and smaller in size and volume than most other types.
- It is yellowish-green in color.
- It has a thinner rind.
- Key limes, also known as Mexican or West Indian limes, are more acidic, more aromatic, and have a more intense floral flavor while other types of lime have less acid content and less intense flavor.
- They have more seeds than other types of lime, but best used to enhance drinks and beverages.
- Lime (most common Persian lime) has a thick rind.
- It is dark green in color and is oblong, like the shape of a lemon
SUMMER calls for fruity versions like the crustless lemon cheesecake that is super light and refreshing and no-bake kefir blueberry cheesecake that is also healthy. Here's a hint - I'll bake the next one with fruit as well. Another tropical fruit, perhaps.
Key lime pie is summer favorite and if you like cheesecakes as much as I do, you'll love this concoction with the lime curd ribbon in the middle.
The steps for making a cheesecake always seem so daunting, but if you follow them in order, they flow pretty seamlessly.
Wonderfully refreshing, this cheesecake is as pretty as it is tasty. With only one slice left, I'm ready for my next cheesecake adventure.
What's in this cheesecake with key limes?
To make this creamy and refreshing dessert, you will need:
- Key limes
- Graham cracker crumbs
- Cream cheese
- Sour Cream
How to make key lime cheesecake?
*Keep scrolling to get the full (printable) recipe, ingredient amounts, and more tips.
- Make lime curd filling and topping: Mix the egg yolks and sugar; add the citrus juice and blend. Add butter, salt, and lemon zest. Cook the mixture until thickened. Cool and refrigerate until cold.
- Make the crust: Mix graham cracker crumbs with melted butter and press onto the bottom of a springform pan. Bake until golden brown; let cool.
- Make the cheesecake filling: Beat the cream cheese and sugar until light and fluffy. Beat in the sour cream, then eggs, one at a time. Stir in the lime juice, zest, and salt. Stir in the cornstarch.
- Assemble: Pour half the cream cheese batter into the prepared pan. Spread 6 tablespoon of the lime curd and top with the remaining batter. Bake until the top is lightly browned, about 50 minutes. Allow it to cool completely.
More cheesecake recipes to try:
- CORSICAN LEMON CHEESECAKE
- NO-BAKE KEFIR BLUEBERRY CHEESECAKE
- CARROT CAKE CHEESECAKE
- NO-BAKE TIRAMISU CHEESECAKE
- BAKLAVA CHEESECAKE
Key Lime Ribbon Cheesecake
- Electric Mixer
- Citrus juicer
- springform pan
- Plastic wrap
For the lime curd filling and topping
- 3 egg yolks
- ¾ cup sugar
- ⅓ cup juice of untreated limes and lemons about 2 large limes and 1 medium lemon
- 7 tablespoons butter diced
- 1 pinch of salt
- 1 tablespoon lime zest
For the crust
- 6 oz. graham cracker crumbs
- 4 tablespoon unsalted butter melted
For the cheesecake filling
- 24 oz. 3 packages cream cheese
- ⅔ cup sugar
- 2 eggs
- 2 cups sour cream
- Juice and zest of one lime
- A pinch of salt
- 2 tablespoons cornstarch a.k.a. corn flour
For lime curd filling and topping
- With an electric mixer, beat the egg yolks and sugar for several minutes until the mixture becomes thick and pale. Add the citrus juice and mix until blended.
- Transfer to a small bowl; cool 10 minutes. Refrigerate, covered, until cold.
For the crust
- Preheat the oven to 350 degrees Fahrenheit.
- In a small bowl, mix the graham cracker crumbs with the melted butter together until evenly moistened. Press the crumb mixture onto the bottom of a 9-inch springform pan. Bake the crust until golden brown, about 10 to 12 minutes.
- Cool the pan on a rack for 15 minutes.
For the cheesecake filling
- In the bowl of a standing mixer fitted with the paddle attachment, or with a hand-held mixer, beat the cream cheese on medium speed until smooth. Gradually add the sugar and beat until light and fluffy, scraping down the sides of the bowl and beaters as needed.
- Beat in the sour cream. Add the eggs, one at a time, beating well after each addition. Stir in the lime juice, zest, and salt; mix until just combined. Stir in the cornstarch.
Assemble and bake
- Preheat oven to 350 degrees Fahrenheit.
- Pour half of the batter into the prepared pan. Spread 6 tablespoons of lime curd evenly over the top, and then carefully spread the remaining cheesecake batter over the curd (Refrigerate the rest of the curd to use before serving).
- Wrap outside of the pan in a double layer of foil, covering the underside and extending all the way to the top. Place the wrapped pan in a large roasting pan and add 2 inches of hot water (or about halfway up the sides of the cheesecake pan).
- Bake until the top of the cheesecake is lightly browned but the center still jiggles slightly, about 50 minutes. Remove the aluminum foil and run a thin knife or offset spatula around the edges to release the edges from the pan (prevents it from being torn open).
- Allow the cake to completely cool on a rack, then cover with plastic wrap and refrigerate overnight or at least 4 hours before serving.
- Before serving, open the springform pan and remove the ring. Distribute the rest of the lime curd evenly on the top of the cake. Cut the cheesecake into wedges and serve with whipped cream if desired.
- Replace sugar with a sugar substitute that measures cup for cup, like Swerve.
- Do not use an aluminum saucepan for cooking the curd, as it would react with the juice and yolk.
- Nutrition information is approximate and meant as a guideline only.
Emily Gardner says
The curd calls 1 salt. What does that mean? Please
Oops! One pinch of salt. Thanks for noticing, it is fixed now. Merry Christmas!
Miz Helen says
We sure have enjoyed featuring your awesome post on Full Plate Thursday this week. We have pinned your post to our features board and thank you so much for sharing it with us!
Thanks for pinning, Miz Helen!
Shirley Wood says
This recipe sounds and looks crazy delicious! Saved it and Featuring it at this week's Merry Monday party! Thanks for sharing. Can't wait to see what you're up to next.
Thank you so much, Shirley! It was quite tasty 🙂
April J Harris says
Your cheesecake looks beautiful, Jas! I wish we could get key limes - I've never seen them in England but I always seek them out when we are in the US. I'd just love a slice of this with a cup of tea, it really does look lush! Scheduled to pin and share, including on the Hearth and Soul Facebook page.
Sandra L Garth says
And drag my fingers through it I would! You have a way with cheesecakes and I love it. I was thinking a similar key lime thought with one of my posts as well. Thanks for joining us again at Celebrate Your Story, have a great weekend.
Great minds...ha ha. Thank you so much, Sandra! Enjoy your weekend!
This cheesecake looks scrumptious! Plus now I know the difference between the limes.
Thanks for sharing at Merry Monday. Hope to see you at the party next week!
Thanks, Jenny! x
Honest Mum says
You are so incredibly talented not just in baking but also taking photos x
Vicki, that means the world coming from you with your keen eye. Thank you, darling! x