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Simple Key Lime Cheesecake
recipe
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Los Angeles
Simple Key Lime Cheesecake
Kiano Moju
Kiano Moju
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$1.00
This twist on the classic American dessert, key lime pie, blends the tartness of key limes with the sweet tang of cheesecake, all atop a homemade crust. Unlike traditional recipes that rely on graham crackers, this crust uses flour and spices, providing a fresh perspective to the timeless classic.
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You Need

8 servings

  • Crust

    • 1 1/4 cups (160 grams) all-purpose flour
    • 1/3 cup (80 grams) sugar
    • 1 1/2 teaspoons ground cardamom (roughly 30 pods)
    • 1/2 teaspoon sea salt
    • 1/2 cup (8 tablespoons) unsalted butter, melted
    • Non-stick cooking spray or oil

  • Filling

    • Two 8-ounce blocks cream cheese, softened at room temperature
    • 2/3 cup (140 grams) granulated sugar
    • One 8-ounce container sour cream
    • 1/3 cup key lime juice and zest (roughly 12 limes)
    • 1/2 teaspoon Kosher salt, or 1/4 teaspoon sea salt
    • 2 large eggs

    • How To

      For the crust

      1. Preheat your oven to 350°F (180°C).
      2. In a medium bowl, whisk together the flour, sugar, cardamom, and sea salt. Pour in the melted butter and mix with a soft spatula or your hands until combined. Break up any clumps with your hands so the mixture is similar to wet sand.
      3. Grease a 9-inch pie dish with non-stick cooking spray or a small amount of butter or oil. Evenly distribute the mixture in the pie dish, and press into the bottom and sides using a measuring cup or flat-bottomed drinking glass to create a firm crust.
      4. Bake in the center of the oven until lightly browned, roughly 15 to 20 minutes.
      5. Remove from the oven to cool on a wire rack, and lower the oven temperature to 325°F (165°C).

      For the filling

      1. Combine the cream cheese and sugar in a large bowl or stand mixer. Using an electric mixer, whip the mixture together until it has softened and the sugar is fully combined, roughly 2 to 3 minutes.
      2. Add in the sour cream, lime zest, lime juice, and salt, and mix to combine. Taste the filling to make sure it’s the right balance of sweet and tart.
      3. With the mixer on low, add the eggs one at a time, making sure one is fully incorporated before adding the other. Stop mixing as soon as the ingredients are just combined and smooth, otherwise, you may get too much air in the mixture which will make the surface crack, or not enough air in the mixture and it will fall flat.
      4. Use a soft spatula to scrape the bottom and sides, making sure everything is incorporated, then pour the mixture into the half-cooked cooked crust. Swirl the surface with the spatula to evenly distribute the mixture.
      5. Bake cheesecake in the center of the oven for 25 to 30 minutes, or until the center barely jiggles when you shake it. Turn off the oven, crack the door open, and leave for 30 minutes so the cheesecake can gradually cool down.
      6. After 30 minutes, remove the cheesecake from the oven and place on a wire rack to cool at room temperature for another 30 minutes.
      7. Finally, let the cheesecake chill in the refrigerator overnight, or for at least 8 hours before serving.
    1. Notes: If you’re using cardamom pods, choose fresh green pods for the best flavor. Place a few pods on a clean, flat surface, and use the flat side of a knife or a rolling pin to gently press down on each pod to crack it open. Remove the small seeds and discard the empty husks. Grind the seeds in a mortar and pestle or spice grinder.