This Key Lime Cheesecake is the ultimate sweet treat. Creamy cheesecake meets tart key lime for a perfect dessert combination everyone will love!
We are big fans of key lime pie in this household….and bigger fans of cheesecake, so last summer, I decided to combine the 2 and see what I could come up with. What I came up with is heaven on earth….no fooling.
That picture does not do it justice…you can’t see the lime zest all through it. Also, I have adapted this recipe to make it low fat once Hubby told me that he wanted to start watching his weight.
So, instead of regular cream cheese and sour cream, I use neufchantel(whew! spelled it right) and vanilla yogurt. It results in a cheesecake that isn’t as thick but still tastes the same…with less calories! Go figure!
Key Lime Cheesecake
- 1 store bought graham cracker crust(or learn how to make one out of cereal HERE)
- 1 8oz brick cream cheese or neufchantel cheese, room temperature
- 1/2 cup sugar
- 2 eggs, room temperature
- 1/4 cup sour cream OR 6oz of vanilla yogurt
- juice of 1 large lime or 2 small limes
- zest of 1 large lime or 2 small limes
- 1/4 tsp vanilla extract
- dash of salt
Preheat your oven to 350 degrees.
In a mixing bowl, beat cream cheese and sugar on medium speed until fluffy.
Add vanilla, salt, lime juice and zest and mix well.
Add eggs, one at a time, mixing until just combined.
Fold sour cream (or yogurt) into mixture with a rubber spatula.
Once combined, pour mixture into crust and bake for 30 minutes.
Cool on counter for 1 hour and then place in fridge or 1 to 2 hours. Patience is a virtue, people.
Now after you try this, you can’t tell me that it ain’t good. I won’t believe you!