Key Lime Ribbon Cheesecake

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?

Key Lime:

1. It is sweeter and smaller in size and volume than most other types.
2. It is yellowish-green in color.
3. It has a thinner rind.
4. 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.
5. They have more seeds than other types of lime, but best used to enhance drinks and beverages.

Lime:

1. Lime (most common Persian lime) has a thick rind.
2. 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
• Lemon
• Graham cracker crumbs
• Cream cheese
• Sour Cream
• Eggs
• Butter
• Sugar
• Cornstarch
• Salt

How to make key lime cheesecake?

*Keep scrolling to get the full (printable) recipe, ingredient amounts, and more tips.

1. 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.
2. 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. 
3. 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.
4. 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:

1. CORSICAN LEMON CHEESECAKE
2. NO-BAKE KEFIR BLUEBERRY CHEESECAKE
3. CARROT CAKE CHEESECAKE
4. NO-BAKE TIRAMISU CHEESECAKE
5. BAKLAVA CHEESECAKE

Key Lime Ribbon Cheesecake

By Jas

This key lime ribbon cheesecake combines two of the favorite classic desserts into one for the ultimate summer treat. It is creamy, sweet, and tart and sure to impress!

4.3 from 7 votes

Rate this Recipe Pin Recipe Print Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Chilling time 4 hours hrs

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine American

Yields 12 servings

Calories 543 kcal

EQUIPMENT

• Electric Mixer
• Mixing bowls
• Zester
• Citrus juicer
• springform pan
• saucepan
• aluminum foil
• Plastic wrap

Ingredients

1x2x3x

US Customary - Metric

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

Cook ModePrevent your screen from going dark

Instructions

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.
• Pour the mixture into a heavy-bottomed stainless steel saucepan. Add butter, salt, and lemon zest. Cook the mixture, whisking constantly, until thickened (about 10 minutes) and coats the back of a metal spoon. Do not let it boil.
• 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.

Notes

1. Replace sugar with a sugar substitute that measures cup for cup, like Swerve.
2. Do not use an aluminum saucepan for cooking the curd, as it would react with the juice and yolk.
3. Nutrition information is approximate and meant as a guideline only.

Nutrition

Calories: 543kcal (27%) | Carbohydrates: 40g (13%) | Protein: 7g (14%) | Fat: 41g (63%) | Saturated Fat: 20g (100%) | Cholesterol: 168mg (56%) | Sodium: 400mg (17%) | Potassium: 184mg (5%) | Fiber: 1g (4%) | Sugar: 30g (33%) | Vitamin A: 1514IU (30%) | Vitamin C: 3mg (4%) | Calcium: 123mg (12%) | Iron: 1mg (6%)

Tried this Recipe? ❤️ Tag us on Facebook!Let us know how it was! Mention @AllThatsJas or tag #allthatsjas!