Monday, March 28, 2011

Key Lime Cheesecake

Key lime cheesecake was what I ordered for dessert at Ellen's 60th birthday dinner at Chuckanut Manor a few weeks ago.  It was so good, I decided to make my own version at home.  With a coconut shortbread crust and creamy cheesecake filling...it passed the taste test over here. 


Base:
  • 1 cup flour
  • 1/2 cup coconut flakes
  • 1/3 cup sugar
  • 1/2 cup butter
  • 1/2 teaspoon vanilla

Cheesecake:
  • 2 x 250 gram packages cream cheese, softened
  • 1 can (300 ml) sweetened condensed milk
  • 3 eggs
  • dash of salt
  • 1/4 cup key lime juice
  • 1 tablespoon lime zest
  • 1 cup sour cream
  1. For base, combine flour, sugar and coconut.  With mixer on low, work in butter and add vanilla.  Press firmly into bottom of 9" spring form pan.
  2. In large mixer bowl, beat cream cheese until fluffy. 
  3. Add sweetened  condensed milk, egg and salt and beat until smooth.
  4. Beat in lime juice and zest.
  5. Pour into prepared pan.
  6. Bake in pre-heated oven at 350°F for 50-60 minutes or until cake springs back when touched lightly.
  7. Cool on rack until room temperature. 
  8. Remove from spring form pan and  transfer to serving plate.
  9. Spread sour cream evenly over the surface.
  10. Chill in refrigerator until ready to serve.  
  11. Serve wedges of cheesecake with dollop of whipped cream and lime garnish.  
  12. Serves 12.

*Can be made with regular limes as well. 

16 comments:

  1. oh great!!! My husband's birthday is Wed. He loves key lime....I hadn't decided on a dessert yet!! I guess I just found the recipe to make....thank you!!!

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  2. I could sure go for one more slice. What a taste like spring cheesecake. Yum!

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  3. Lime...coconut...delicious. Beautiful cheesecake. Thank you.

    Anna, Toronto

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  4. The taste is just as good as the presentation. Yummy! with a nice cup of coffee and fellowship.

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  5. yum! Made me think of trying a meyer lemon version!! Thanks for all your great recipes....

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  6. Just so you know.. . .I went and bought all the ingredients. .such was the influence you had on me today. :)

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  7. chuckanut manor... that sounds like a local place! Are you in Bellingham, WA? I'm in Everson.

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  8. Nice! I want a piece right now!

    I also wanted you Ladies to know how much I love your blog! I cant wait for my Cook Book!

    Keep them coming Ladies!

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  9. This key lime cheesecake looks wonderful and you presented it beautifully.

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  10. Oh, I really love this. It sounds totally heavenly.

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  11. Oh that does look really good Judy!

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  12. Cary...Chuckanut Manor is in your 'neck of the woods' (just south of Bellingham. I live in the Fraser Valley...so it's a bit of a drive. But so worth it!

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  13. Hi Judy! I'm going to make this recipe for a crowd... Just wondered can it be made ahead, and how would you make it into individual mini cheesecakes?

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  14. Tangles...this cake can be prepared a day or two ahead of time and kept in the fridge until serving.

    It also freezes well, so you can make it in advance and defrost in the fridge when needed. To freeze, remove the ring of the springform pan and leave the cheesecake on the base. I have not tried it with mini-cheesecakes...but, why not?

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  15. Lovely! I have never made a key lime cheesecake. Now I have no excuse! Smooth and creamy....I love baked cheesecake.

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  16. I took this to a summertime potluck. Very yummy, but I could hardly taste the lime. I would definately make this again, but I would likely serve it with a berry topping as I would with a vanilla cheesecake. I also would likely only bake it for about 50 minutes. The edges got quite dark with my pan.

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