My family loved it, and since we are a small family I got to eat it for three days straight – it was a good three days! Bake for 25 to 30 minutes or until center of pie is set. This thick and creamy key lime cheesecake is the perfect combination of sweet and tart! Read our disclosure policy. I would love your thoughts! Prepare the whipped cream by beating all of the ingredients until stiff peaks form. Have a large roasting pan ready and boil about 4 quarts of water (you may not need all of it). You know it’s good when you can’t help but reach into the fridge at midnight for another slice (whoops)! s.src="//downloads.mailchimp.com/js/signup-forms/popup/unique-methods/embed.js"; This is from the book, The Lady & Sons Savannah Country Cookbook by Paula Deen. Place in the oven and bake at 325 degrees for 1 hour and 45 minuets. Garnish with berries, lime wedges, lime zest and mint if desired. Thank you for the recipe and I agree with you on the little bit of extra baking time. In large bowl, combine remaining cake mix, 1 egg, and oil. Key Lime Cheesecake. Beat together cream cheese, egg, sugar, lime juice and zest until well mixed. Totally optional, but it looks really pretty. Key Lime Pies Screams SUMMER! Preheat oven to 350°. Beat the cream cheese, salt, vanilla and lime zest in the bowl of a stand mixer for approximately 4 minutes or until smooth and creamy. Perfect amount of Lime! Btw, when a cook knows to add a pinch of salt here and there…good sign of a good recipe?. Pour into the prepared springform pan (see recipe)  and gently smooth out (I like to use a metal measuring cup for this). Cookbooks. Better than Cheesecake Factory. Like I said in the Recipe Card, make sure to leave it uncovered while it cools fully. Press evenl in bottom and 1 and 1/2 inches up sides of greased 13x9 inch pan. I say “need” because I basically do feel like I need it, it gives me a good start to a new week. You should have a nice layer on the bottom and the sides should go about halfway up your pan. Remove tarts to cool. This Key lime pie is so quick and easy. Pour boiling water around the springform pan, taking care not to get any on the filling. The whipping cream makes it a more fluffy type of cheesecake. Instead of using the foil, I used the cake pan idea inside a roaster. 53.6 g As the weather starts to get warm, we wake up extra early and head to the park before it heats up, then stay inside to keep cool for the rest of the day. Cooking is my passion so please follow along and share what I create! Mix well (mixture will be crumbly). I’m thinking that the liquid is important for the consistency. https://www.pauladeenmagazine.com/key-lime-mousse-cake-recipe I say “need” because I basically do feel like I need it, it gives me a good start to a new week. Thank you! I loved it. We all need to treat ourselves sometimes and this is the perfect bright, summery cheesecake to make for any kind of celebration this summer… or to make just because. Ingredients 2 cups graham cracker crumbs 1/4 cup brown sugar, firmly packed 1/2 cup butter, melted 1 cup heavy whipping cream 1/2 cup sugar 1 (12 oz) can sweetened condensed milk 3/4 cups key lime juice 1 tablespoon key lime zest 1 pint half and half lime slices, for garnish }else setTimeout(postLoadMC,220) So yes this is called Key Lime Pie but to be honest I’ve never bake with key limes. Transfer to a piping bag fitted with a star tip and pipe over cheesecake just before serving. This gives it a sweeter taste than using sour cream. Press mixture into bottom and up sides of a 9-inch pie plate. Vanilla? You know it's good when you can't help but reach into the fridge at midnight for another slices (whoops)! I think it will be fine to add cookie pieces. and sooooo delicious. I made this cheesecake for my son’s birthday and it was a huge hit! FILLING. Love the limes on top. If you cover it too soon you will ruin the top of your cheesecake. Prepare the whipped cream by beating all of the ingredients in the bowl of a stand mixer fitted with the whisk attachment until stiff peaks form. Notify me of follow-up comments by email. Absolutely perfect! You’ll have to make it just because life needs cheesecake sometimes. Enjoy every bite of it! Worth every minute. Wrap it with two layer for extra security. You can use a ready-made graham cracker crust to speed up the process, but the vanilla wafers with the brown sugar taste great. This cheesecake was amazing thank you so much for posting it. THE BEST!!!! Using a extra large star tip, pipe over the top of the cooled cheesecake (you can also do this at about 3 hours into the chill time so that it can firm up even more during that remaining hour). Let cool on a wire rack for 1 hour. Bubba’s Key Lime Pie. Makes me feel nice and refreshed :). Make sure to store key lime cheesecake covered in the fridge for up to 5 days. I adore key lime pie, so this cheesecake looks beyond fantastic. With mixing speed on low, gradually add the sugar, then turn back up to high and beat for an additional minute. Paula Deen Magazine https://www.pauladeenmagazine.com/, 5 Delicious Ways to Repurpose Thanksgiving Leftovers, 2 (14-ounce) cans sweetened condensed milk. This is an amazing recipe! https://www.myfoodandfamily.com/recipe/051567/philadelphia-3-step-key-lime Your email address will not be published. I was so afraid for so many years, but ever since I made this New York cheesecake, I feel like I can do just about anything! After the the cheesecake has baked, turn off the oven, slightly crack the door open and allow to cool for 1 hour.