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!
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
For lime curd filling and topping
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, scraping 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.
Assemble and bake
Preheat oven to 350 degrees Fahrenheit.
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 (Refrigerate the rest of the curd to use before serving).
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 the cheesecake pan).
Bake 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.
Before serving, open the springform pan and remove the ring. Distribute the rest of the lime curd evenly on the top of the cake. Cut the cheesecake into wedges and serve with whipped cream if desired.
- Replace sugar with a sugar substitute that measures cup for cup, like Swerve.
- Do not use an aluminum saucepan for cooking the curd, as it would react with the juice and yolk.
- Nutrition information is approximate and meant as a guideline only.
Calories: 543kcal | Carbohydrates: 40g | Protein: 7g | Fat: 41g | Saturated Fat: 20g | Cholesterol: 168mg | Sodium: 400mg | Potassium: 184mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1514IU | Vitamin C: 3mg | Calcium: 123mg | Iron: 1mg