Key Lime Ribbon Cheesecake

Key Lime Ribbon Cheesecake | All that's Jas

Creamy, sweet and tart, this key lime ribbon cheesecake is the queen of summer desserts. The silky lime curd does a double duty – as a filling and topping and invites you to drag your finger through it when nobody is watching. It’s that good!

 

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!

 

Creamy, sweet and tart, this key lime ribbon cheesecake is the queen of summer desserts. The silky lime curd does a double duty – as a filling and topping and invites you to drag your finger through it when nobody is watching. It’s that good!

 

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!

 

Recipe for decadent key lime cheesecake

 

WHAT IS THE DIFFERENCE BETWEEN KEY LIMES AND LIMES?

  1. Persian lime (most common) has a thick rind, but Key lime has a thinner rind.
  2. Key lime is sweeter than other types of lime.
  3. Key lime is smaller in size and volume than most other types of lime.
  4. Limes are dark green, but Key limes are more yellowish-green in color.
  5. 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.
  6. Key lime has more seeds than other types of lime, and it is also best used to enhance drinks and beverages.

 

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. Even if the recipe is new like this one was for me. I’ve never used cornstarch and sour cream in my cheesecake and was afraid it wouldn’t set, but it turned out perfect and creamier than some.

 

Wonderfully refreshing, this cheesecake is as pretty as it is tasty. With only one slice left, I’m ready for my next cheesecake adventure.

 

ENJOY!

 

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Key Lime Cheesecake Recipe

Try this ultimate summer #dessert - key lime ribbon #cheesecake with #lime curd. #keylime #recipe Click To Tweet

 

ribbon cheesecake with lime curd

 

 

INGREDIENTS:
Serves 10-12

For the lime curd filling and topping

  • 3 egg yolks
  • ¾ cup sugar
  • 1/3 cup juice of untreated limes and lemons (about 2 large limes and 1 medium lemon)
  • 7 tablespoons butter, diced
  • 1 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
  • 2/3 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)

 

~ Free Tip ~

Replace sugar with a sugar substitute that measures cup for cup, like Swerve. 

 

 

ESSENTIALS

for Key Lime Ribbon Cheesecake


 

 

DIRECTIONS:

For lime curd filling and topping

  1. 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.
  2. Pour the mixture into a heavy-bottomed stainless steel saucepan (do not use an aluminum pan as it would react with the juice and yolk). 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.
  3. Transfer to a small bowl; cool 10 minutes. Refrigerate, covered, until cold.

 

For the crust

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. 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.
  3. Cool the pan on a rack for 15 minutes.

 

For the cheesecake filling

  1. 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. (Stop mixing and scrape down the sides of the bowl and beaters as needed.)
  2. 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. 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.
  3. 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 cheesecake pan).
  4. Bake in 350 degrees Fahrenheit preheated oven 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).
  5. Allow the cake to completely cool on a rack then cover with plastic wrap and refrigerate overnight or at least 4 hours before serving. Open the springform pan and remove the ring. Distribute the rest of lime curd evenly on the top of the cake. Cut the cheesecake into wedges and serve with whipped cream if desired.

 

Creamy, sweet and tart, this key lime ribbon cheesecake is the queen of summer desserts.

 

Delicious slice of key lime cheesecake

5 from 8 votes
Key Lime Ribbon Cheesecake
Key Lime Ribbon Cheesecake
Prep Time
30 mins
Cook Time
1 hr
Chilling time
4 hrs
Total Time
1 hr 30 mins
 
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!
Course: Dessert
Cuisine: American
Keyword: cheesecake
Servings: 12
Author: Jas
Ingredients
For the lime curd filling and topping
  • 3 egg yolks
  • ¾ cup sugar
  • 1/3 cup juice of untreated limes and lemons about 2 large limes and 1 medium lemon
  • 7 tablespoons butter diced
  • 1 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
  • 2/3 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
Instructions
For lime curd filling and topping
  1. 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.
  2. Pour the mixture into a heavy-bottomed stainless steel saucepan (do not use an aluminum pan as it would react with the juice and yolk). 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.
  3. Transfer to a small bowl; cool 10 minutes. Refrigerate, covered, until cold.
For the crust
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. 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.
  3. Cool the pan on a rack for 15 minutes.
For the cheesecake filling
  1. 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. (Stop mixing and scrape down the sides of the bowl and beaters as needed.)
  2. 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. 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.
  3. 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 cheesecake pan).
  4. Bake in 350 degrees Fahrenheit preheated oven 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).
  5. Allow the cake to completely cool on a rack then cover with plastic wrap and refrigerate overnight or at least 4 hours before serving. Open the springform pan and remove the ring. Distribute the rest of lime curd evenly on the top of the cake. Cut the cheesecake into wedges and serve with whipped cream if desired.

Recipe Notes

~ Free Tip ~

Replace sugar with a sugar substitute that measures cup for cup, like Swerve.

 

Pin it now: Key Lime Ribbon Cheesecake

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! | allthatsjas.com | #keylime #dessert #cheesecake #limecurd #recipes #recipeofthemonth #homemade #baking #summertreats #lime #citrus #fruit #sourcream #best #unique

 

Featured on: Miz Helen’s Country Cottage, Lou Lou Girls, The Sweet Sensations, City of Creative Dreams, and A Delightsome Life.

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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41 Comment

  1. Reply
    Tracey
    May 29, 2018 at 9:16 am

    Hi!
    I noticed you have 32 ounces of Cream Cheese, 3 packages. Did you mean 3 packages (being 24 ounces or 32 ounces being 4 packages) ? I assume the latter, 4 packages of cream cheese? d

    1. Reply
      Jas
      May 29, 2018 at 9:38 am

      Oh, no! I can’t do the math, lol. It’s 24 oz. 3 packages are correct. Thanks for noticing and letting me know! It is fixed now. Phew! 🙂

  2. Reply
    Kat (The Baking Explorer)
    May 29, 2018 at 4:25 pm

    This looks gorgeous and I love the lime curd topping for extra zestyness!

    1. Reply
      Jas
      May 29, 2018 at 11:12 pm

      Thanks, Kat! 😀

  3. Reply
    Michele @ Queenbeebaker
    May 30, 2018 at 7:14 am

    That cheesecake is absolutely gorgeous and it’s calling my name! Pinning this for later!

    1. Reply
      Jas
      May 30, 2018 at 6:24 pm

      Thank you, Michele! I’m thrilled you like it!!!

  4. Reply
    Leslie
    May 31, 2018 at 1:42 pm

    How sad is this? I love key lime desserts/drinks, but have never made any myself. Positively shameful. This does look scrumptious, though. And you know I love cheesecake!

    1. Reply
      Jas
      June 2, 2018 at 8:47 am

      I’m right there with you. Key lime pie is my favorite pie but I’ve never made one. I think this cheesecake qualifies so I can check it off my to-do list, ha!

  5. Reply
    Mummy here and there
    May 31, 2018 at 2:55 pm

    What a gorgeous recipe X #brilliantblogposts

    1. Reply
      Jas
      June 2, 2018 at 8:48 am

      Thank you much! 🙂

  6. Reply
    Miz Helen
    June 1, 2018 at 2:29 pm

    I would really enjoy a slice of your amazing Cheesecake right now. Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday!
    Miz Helen

    1. Reply
      Jas
      June 2, 2018 at 8:59 am

      Thank you and thanks for stopping by! 🙂

  7. Reply
    Cindy@countyroad407
    June 1, 2018 at 6:17 pm

    My word this looks scrumptious! I off to the store! Pinned.

    1. Reply
      Jas
      June 2, 2018 at 9:01 am

      😀 So glad you like it, Cindy! Enjoy your weekend!

  8. Reply
    Jenny Walters
    June 2, 2018 at 4:44 pm

    This looks and sounds amazing!!Pinned!

    1. Reply
      Jas
      June 3, 2018 at 10:20 pm

      Thank you, Jenny!

  9. Reply
    Sylvia
    June 2, 2018 at 6:26 pm

    This looks delicious! Will have to try it. I love all things lemon?

    1. Reply
      Jas
      June 3, 2018 at 10:20 pm

      Thanks, Sylvia! Glad you like it.

  10. Reply
    Cathy Lawdanski
    June 3, 2018 at 6:11 am

    This looks like the perfect summer dessert!

    1. Reply
      Jas
      June 3, 2018 at 10:21 pm

      Thank you, Cathy! 🙂

  11. Reply
    Helen at the Lazy Gastronome
    June 3, 2018 at 9:33 am

    I love key limes – and that is one beautiful cheesecake! Thanks for sharing at the What’s for Dinner party. Hope your week is amazing!

    1. Reply
      Jas
      June 3, 2018 at 10:21 pm

      Hi, Helen! Thank you so much!

  12. Reply
    Julie
    June 3, 2018 at 1:52 pm

    Oh my word, this sounds like my kind of dessert. Pinning . I’d like to try this for the next time we have people round for dinner.

    1. Reply
      Jas
      June 3, 2018 at 10:22 pm

      Glad you like it, Julie!

  13. Reply
    Marissa | Squirrels of a Feather
    June 3, 2018 at 4:54 pm

    My mouth is WATERING thinking of the limes in this. I just knew it was you when I saw this at Inspiration Monday! Perfect for the summer, pinning to make soon 😉

    1. Reply
      Jas
      June 3, 2018 at 10:24 pm

      Marissa, I’m so flattered that you recognize my photos. Or should I be worried that I’m predictable? LOL

  14. Reply
    Amy
    June 3, 2018 at 5:23 pm

    I love love love Key Lime anything. This cheesecake looks so good. The lime curd topping is such a nice twist. Pinned. Thank you for sharing on Snickerdoodle Create Bake Make.

    1. Reply
      Jas
      June 3, 2018 at 10:24 pm

      I’m thrilled you think so, Amy! Many thanks!

  15. Reply
    Sammie
    June 4, 2018 at 2:45 am

    I Pinned this cheesecake and then had to see how it was made. I love limes and although we rarely get key limes here in the U.K. I want to try this recipe.

    1. Reply
      Jas
      June 4, 2018 at 7:57 pm

      You can make it with any type of lime, really. Thanks, Sammie! 🙂

  16. Reply
    Honest Mum
    June 4, 2018 at 8:43 am

    You are so incredibly talented not just in baking but also taking photos x

    1. Reply
      Jas
      June 4, 2018 at 7:55 pm

      Vicki, that means the world coming from you with your keen eye. Thank you, darling! x

  17. Reply
    Jenny
    June 4, 2018 at 4:52 pm

    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!

    1. Reply
      Jas
      June 4, 2018 at 8:01 pm

      Thanks, Jenny! x

  18. Reply
    Sandra L Garth
    June 8, 2018 at 4:58 pm

    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.

    1. Reply
      Jas
      June 8, 2018 at 9:41 pm

      Great minds…ha ha. Thank you so much, Sandra! Enjoy your weekend!

  19. Reply
    April J Harris
    June 9, 2018 at 5:02 am

    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.

  20. Reply
    Shirley Wood
    June 12, 2018 at 9:59 am

    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.

    1. Reply
      Jas
      June 13, 2018 at 4:45 pm

      Thank you so much, Shirley! It was quite tasty 🙂

  21. Reply
    Miz Helen
    June 12, 2018 at 1:06 pm

    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!
    Miz Helen

    1. Reply
      Jas
      June 13, 2018 at 4:47 pm

      Thanks for pinning, Miz Helen!

Your visits and your comments are greatly appreciated. I LOVE reading them, they motivate me to keep going and keep improving. If you have a question, please feel free to leave it here, email me, or message me on Facebook. Thank you so much for stopping by at All that's Jas, so let's talk :)