Key Lime Cheesecake Recipe

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Key Lime Cheesecake
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Ingredients
17
Count
Nutrition
638
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350, and generously butter a 9-inch springform pan. Sift cake flour, baking flour, and salt together in a medium sized bowl and set aside.
  2. Beat the egg yolks together in a large bowl on high for 3 minutes. Then with mixer still running, gradually add the 1/3 C sugar and continue beating until thick, light yellow ribbons form in the bowl, about 5 minutes. Beat in the vanilla and lemon extracts.
  3. Sift the flour mixture over the batter and stir in by hand until no more white flecks appear. Then blend in butter.
  4. In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high until frothy. Gradually add the remaining 2 tablespoons of sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks but not be dry) Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites (don't worry if a few white specks remain).
  5. Gently spoon the batter into the pan. Bake the cake until just the center of cake springs back when lightly touched, only about 10 minutes. Cake should not be brown on top. Let cool in pan on wire rack while you continue with the cheesecake filling.
  6. For Cheesecake filling: Place 8 oz cream cheese, 1/3 C sugar and the corn starch in a large mixing bowl. Beat with electric mixer until creamy, about 3 minutes, then beat in remaining cream cheese, 8 oz at a time.
  7. Increase mixer speed to high and beat in remaining 1 1/3 C sugar, then beat in the vanilla. Blend in the eggs, beating the batter well after each one. Blend in key lime juice. Blend in the heavy cream by hand just until blended. Be careful not to overmix the batter.
  8. Gently spoon the filing on top of the baked sponge cake layer. Place the springform pan in a large, shallow pan containing hot water that comes about 1 inch up the side of the pan. Bake the cheesecake until the center barely jiggles about 90 minutes.
  9. Cool the cake on a wire rack for an hour then cover in plastic wrap and refridgerate until completely cold.
  10. *omit the Key Lime juice for plain cheesecake.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 637.9 Kcal (2671 kJ)
Calories from fat 298.23 Kcal
% Daily Value*
Total Fat 33.14g 51%
Cholesterol 317.41mg 106%
Sodium 221.45mg 9%
Potassium 305.07mg 6%
Total Carbs 76.77g 26%
Sugars 65.93g 264%
Dietary Fiber 0.11g 0%
Protein 10.38g 21%
Vitamin C 0.2mg 0%
Vitamin A 0.1mg 4%
Iron 1.4mg 8%
Calcium 135.1mg 14%
Amount Per 100 g
Calories 275.16 Kcal (1152 kJ)
Calories from fat 128.64 Kcal
% Daily Value*
Total Fat 14.29g 51%
Cholesterol 136.92mg 106%
Sodium 95.53mg 9%
Potassium 131.6mg 6%
Total Carbs 33.12g 26%
Sugars 28.44g 264%
Dietary Fiber 0.05g 0%
Protein 4.48g 21%
Vitamin C 0.1mg 0%
Iron 0.6mg 8%
Calcium 58.3mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.5
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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