Nigella Key Lime Cheesecake Recipe

This creamy key lime cheesecake is rich, smooth, and full of fresh lime flavor. The crust is buttery and crunchy, and the filling is soft with a little tang. It’s easy to make and perfect for any special dessert or summer treat.

Ingredients Needed:

• 1 ½ cups graham cracker crumbs
• 6 tablespoons butter, melted
• 24 ounces cream cheese, softened
• 1 cup white sugar
• 1 tablespoon grated lime zest
• 1 tablespoon cornstarch
• 3 large eggs
• ⅔ cup key lime juice

How To Make Key Lime Cheesecake Recipe?

1. Make the crust: combine graham cracker crumbs with melted butter, then press the mixture into the bottom and a little up the sides of a 9-inch springform pan. Place the pan in the fridge to chill.
2. Preheat the oven: set it to 150°C. fFilla shallow pan with hot water halfway and place it on the lower oven rack to help stop the cheesecake from cracking.
3. Mix the filling: in a large bowl, beat the cream cheese, sugar, lime zest, and cornstarch until smooth and creamy. Add the eggs one by one, mixing gently after each. Pour in the key lime juice while mixing on low speed, then finish stirring by hand. Don’t overmix.
4. Bake the cheesecake: pour the filling into the crust. Bake for 55 to 65 minutes, or until the center is set and doesn’t jiggle much.
5. Cool slowly: turn off the oven and leave the cheesecake inside with the door slightly open (about 4 inches) for 30 minutes.
6. Chill overnight: take it out, let it cool completely, then refrigerate for at least 8 hours or overnight before serving.

Recipe Tips:

• Use full-fat cream cheese: low-fat cream cheese can make the texture too soft or watery. For best results, always use full fat and let it soften before mixing.
• Don’t skip the cornstarch: this small amount helps the cheesecake set properly and gives it a smooth, creamy texture without cracks.
• Add eggs one at a time: mix in each egg slowly and gently. If you beat them too hard, the cheesecake might rise too much and crack.
• Use real key lime juice if possible: bottled juice works, but fresh key limes give a brighter, more natural flavor.
• Cool the cheesecake slowly in the oven: this step helps avoid cracks. Sudden temperature changes can make the top split, so always leave it in the oven with the door open after baking.

How To Store Leftovers?

• Refrigerate: first, let the leftover key lime cheesecake cool completely at room temperature. Then, cover it with plastic wrap or store it in an airtight container in the fridge for up to 3 days.
• Freeze: After the cheesecake has cooled, wrap it tightly in plastic wrap and foil or place slices in a freezer-safe container. Freeze for up to 1 month.

Nutrition Facts:

• Calories: 430 kcal
• Total Fat: 31g
• Saturated Fat: 18g
• Cholesterol: 145mg
• Sodium: 280mg
• Potassium: 140mg
• Total Carbohydrate: 34g
• Dietary Fiber: 0g
• Sugars: 26g
• Protein: 6g

Try More Nigella Lawson Recipes:

• Nigella Chicken And Leek Pie Recipe
• Nigella Sweet Shortcrust Pastry Recipe

Nigella Key Lime Cheesecake Recipe

Course: DessertCuisine: BritishDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

430

kcal

This creamy key lime cheesecake is rich, smooth, and full of fresh lime flavor. The crust is buttery and crunchy, and the filling is soft with a little tang. It’s easy to make and perfect for any special dessert or summer treat.

Ingredients

• 1 ½ cups graham cracker crumbs

• 6 tablespoons butter, melted

• 24 ounces cream cheese, softened

• 1 cup white sugar

• 1 tablespoon grated lime zest

• 1 tablespoon cornstarch

• 3 large eggs

• ⅔ cup key lime juice

Directions

• Make the crust: combine graham cracker crumbs with melted butter, then press the mixture into the bottom and a little up the sides of a 9-inch springform pan. Place the pan in the fridge to chill.
• Preheat the oven: set it to 150°C. fFilla shallow pan with hot water halfway and place it on the lower oven rack to help stop the cheesecake from cracking.
• Mix the filling: in a large bowl, beat the cream cheese, sugar, lime zest, and cornstarch until smooth and creamy. Add the eggs one by one, mixing gently after each. Pour in the key lime juice while mixing on low speed, then finish stirring by hand. Don’t overmix.
• Bake the cheesecake: pour the filling into the crust. Bake for 55 to 65 minutes, or until the center is set and doesn’t jiggle much.
• Cool slowly: turn off the oven and leave the cheesecake inside with the door slightly open (about 4 inches) for 30 minutes.
• Chill overnight: take it out, let it cool completely, then refrigerate for at least 8 hours or overnight before serving.

Notes

• Use full-fat cream cheese: low-fat cream cheese can make the texture too soft or watery. For best results, always use full fat and let it soften before mixing.
• Don’t skip the cornstarch: this small amount helps the cheesecake set properly and gives it a smooth, creamy texture without cracks.
• Add eggs one at a time: mix in each egg slowly and gently. If you beat them too hard, the cheesecake might rise too much and crack.
• Use real key lime juice if possible: bottled juice works, but fresh key limes give a brighter, more natural flavor.
• Cool the cheesecake slowly in the oven: this step helps avoid cracks. Sudden temperature changes can make the top split, so always leave it in the oven with the door open after baking.