Key Lime Ribbon Cheesecake
Print

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!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Chilling time 4 hours
Total Time 1 hour 30 minutes
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 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
  • 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

  • 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 (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.
  • 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. (Stop mixing and scrape 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. 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.
  • 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).
  • 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).
  • 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.

Notes

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