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Key Lime Cheesecake Dessert

Key Lime Cheesecake

A showstopper dessert featuring an unbelievably creamy filling with a sharp, aromatic citrus punch from real Key limes, all on a classic digestive biscuit base. Perfect for making ahead.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 675
Ingredients Method Notes

Ingredients
  

For the Biscuit Base
  • 250 g digestive biscuits
  • 125 g unsalted butter melted
  • 2 tbsp demerara sugar
For the Cheesecake Filling
  • 900 g full-fat cream cheese at room temperature
  • 400 g tin sweetened condensed milk
  • 4 large egg yolks at room temperature
  • 175 ml fresh Key lime juice from approx. 15-20 Key limes
  • 1 tbsp finely grated Key lime zest
For the Topping
  • 300 ml double cream cold
  • 2 tbsp icing sugar
  • 1 tsp vanilla extract
  • Extra lime zest or thinly sliced lime to decorate
  • Genuine Flavour: We use the juice and zest from real Key limes which delivers a sharp, aromatic citrus punch that is intensely fragrant and far superior to standard limes or bottled juice.
  • Unbelievably Creamy Texture: Following our specific mixing and baking method results in a filling that is dense rich, and melts in your mouth without being heavy.
  • A Showstopper Dessert: With its clean white topping and vibrant green zest this lime dessert looks impressive and sophisticated, yet it’s built on straightforward techniques.
  • Great for Making Ahead: This cheesecake is an ideal dessert for entertaining because it needs to be made at least a day in advance freeing you up on the day of your gathering.
  • Family Tested: This recipe always gets compliments. My whole family enjoys it which is a rare feat in a house of varied tastes!

Method
 

  1. Prepare the Tin and Oven: Preheat your oven to 180°C (160°C fan). Lightly grease a 23cm (9-inch) springform cake tin and line the base with baking parchment.
  2. Make the Biscuit Base: Crush the digestive biscuits into fine crumbs using a food processor, or place them in a bag and bash with a rolling pin. Transfer to a bowl, stir in the demerara sugar, then pour over the melted butter. Mix until the crumbs are evenly coated.
  3. Bake the Base: Tip the buttery crumbs into your prepared tin and press down firmly and evenly with the back of a spoon to create a compact layer. Bake for 10 minutes, then remove and set aside to cool slightly while you make the filling. Reduce the oven temperature to 160°C (140°C fan).
  4. Start the Filling: In a large bowl, using a stand mixer or electric hand mixer, beat the room temperature cream cheese on a low speed for about 2 minutes until completely smooth and free of lumps. Scrape down the sides of the bowl to ensure everything is incorporated.
  5. Combine the Filling Ingredients: With the mixer still on low, pour in the sweetened condensed milk and mix until just combined. Add the egg yolks one at a time, mixing briefly after each addition. Finally, gently mix in the Key lime juice and zest. What works best for me is mixing until the batter is uniform but stopping immediately once it is. Over-mixing can incorporate too much air.
  6. Bake the Cheesecake: Pour the filling over the prepared biscuit base and smooth the top with a spatula. Bake for 40-50 minutes. The cheesecake is ready when the edges are set, but the centre still has a distinct wobble when you gently shake the tin. It will continue to set as it cools.
  7. Cool Slowly: Turn off the oven, prop the door open with a wooden spoon, and leave the cheesecake inside to cool down for at least 1 hour. This gradual cooling is my essential step for preventing cracks.
  8. Chill Thoroughly: Remove the cheesecake from the oven and let it cool completely to room temperature on a wire rack. Then, cover loosely with cling film and transfer to the fridge to chill for at least 4 hours, but preferably overnight.
  9. Add the Topping: Just before you're ready to serve, make the topping. Pour the cold double cream into a bowl with the icing sugar and vanilla extract. Whisk until soft peaks form.
  10. Decorate and Serve: Carefully release the cheesecake from the springform tin. Spoon or pipe the whipped cream over the top of the chilled cheesecake. Decorate with a final sprinkle of lime zest or some very thin lime slices.

Notes

This cheesecake is best made a day in advance. The slow cooling process is essential to prevent cracks. Must be chilled for at least 4 hours, preferably overnight, before serving.