Hey guys! It’s been quiet around the blog lately because I’ve been working on a special new project. I’ll share details on that with you soon. In the meantime, let’s get back into some delicious desserts. This yummy Key Lime Cheesecake starts with a sugar cookie crust, then a tart key lime cheesecake filling and is topped with a sweet & tart key lime buttercream frosting. A great dessert recipe for the summer party season! What’s your favorite summer dessert? Fresh fruit pies? Ice cream? Cotton candy from the carnival? I love it all!
Key Lime Cheesecake:
You’ll need to let this cheesecake chill in the fridge for at least 4 hours before slicing. It’s best if left overnight to set so make sure you leave time for that in your party plan.
- Betty Crocker Sugar Cookie Mix plus the ingredients it calls for on the package (butter and egg)
- 3 packages (250g each) cream cheese, softened
- ¾ cup granulated sugar
- 4 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- juice and zest from 6 fresh key limes (the juice will be about ½ cup)
- 4 tablespoons all-purpose flour
- ½ cup vegetable shortening
- ½ cup (1 stick) unsalted butter (softened but not melted)
- 1 teaspoon vanilla extract
- 4 cups confectioners’ sugar
- juice and zest of 3 fresh key limes
- Preheat oven to 350F.
- Make cookie mix as directed on the package using the egg and butter.
- Spread dough evenly in a 9" round spring form pan. To keep the cookie from sticking, you can add a round circle of parchment paper between the pan and the cookie dough.
- Bake 20 minutes just until dough is set.
- Reduce oven temperature to 325F.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs, one at a time, beating well after each addition and occasionally scraping down the inside of the bowl.
- Beat in sour cream, key lime juice, key lime zest and flour until smooth.
- Pour cheesecake batter over baked crust and smooth top.
- Bake until the middle is set (no longer jiggling). This takes about 70 minutes.
- Let cool completely on wire rack then cover and refrigerate for at least 4 hours before removing from the pan.
- Run knife around inside of pan before removing cheesecake.
- In a large bowl, beat shortening and butter on medium speed until light and fluffy.
- Beat in vanilla.
- Gradually add confectioners’ sugar (one cup at a time) scraping down sides of bowl to make sure everything is mixed together well.
- Beat in key lime juice and zest.
- If icing is too thick, add a bit of water. If icing isn't thick enough, add more confectioners' sugar.
- Add icing only after cheesecake has completely cooled.
- Store in refrigerator.
Love key lime and lemon desserts? Check out a few of our other favorites:
Key Lime White Chocolate Cheesecake Bars – key lime & white chocolate is a delicious combination!
Lemon Buttercream Bars – the perfect combination of sweet and tart!
Lemon Coconut Cheesecake – with a chewy coconut crust!