Hand-Selected Recipes and Stories Straight to Your Inbox

key lime

Kate Williams

key lime pie


Bust out your juiciest limes for these two tart, creamy key lime pie recipes

Cheesecakes always bring a touch of elegance to any meal. Today I'll share two recipes: one prepared with a purchased graham cracker crust and the other made with the old-fashioned method complete with a springform pan. Both are sure to be a tasty completion to your meal.

Top off your next Mexican-inspired meal with this delicious cheesecake. This recipe is courtesy of The Philadelphia Cream Cheese Ultimate Cheesecakes cookbook.

Key Lime Cheesecake 

2 (8 oz.) packages cream cheese, softened
1/2 cup sugar
2 tablespoons fresh key lime juice
1 teaspoon grated lime peel
1/2 teaspoon vanilla
2 eggs
1 graham cracker pie crust

Mix cream cheese, sugar, juice, peel and vanilla at medium speed with an electric mixer until well blended. Add eggs; mix until combined. Pour into crust.

Bake at 350 degrees for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish with lime slices and whipped topping.

Thanks to Martha Stewart for incorporating the perfect blend of salty/sweet/tart. The crust is ground pretzels. Add the tartness of lime juice and zest ... then tequila and triple sec. It's a margarita in a cheesecake. This one won rave reviews all around. Consider serving this dessert on Taco Tuesdays!

Margarita Cheesecake 

For the crust:
4 ounces salted pretzels
1/3 cup sugar
4 tablespoons butter, melted

For the filling:
3 packages (8 ounces each) cream cheese
1 cup sour cream
3/4 cup sugar
2 tablespoons Grand Marnier or Triple Sec
1 tablespoon tequila
1 tablespoon grated lime zest
4 large eggs

Preheat oven to 375 degrees with rack in center. Make the crust: Butter a 9 1/2 inch springform pan; set aside. In a food processor, pulse pretzels to fine crumbs. Add sugar and butter; process until combined.

Press evenly into bottom and slightly up sides (about 1 inch) of a 9-inch nonstick springform pan. Place on a baking sheet. Bake until light golden brown, 5 to 7 minutes. Set aside to cool.

Reduce oven temperature to 325 degrees. Prepare filling: With an electric mixer, beat cream cheese until light and fluffy, scraping down sides of the bowl as needed, about 1 minute. Mix in sour cream, sugar, Grand Marnier, tequila and lime zest; beat until smooth. Add eggs, one at a time, beating to combine after each addition.

Pour into a cooled crust (filling will come up higher than crust). Line the outside of pan with aluminum foil (to prevent water from seeping into the pan). Place the springform pan in a roasting pan. Pour hot water to come halfway up the sides of the pan. Bake until set and slightly firm to the touch, about 1 hour. Remove from the water bath and let cool on a wire rack; refrigerate until chilled, about 4 hours. Run a hot knife around edge of pan to release.

Author image

Laura Tolbert, also known as Fleur de Lolly, has been sharing recipes, table decor ideas and advice for fellow foodies and novices on her blog, fleurdelolly.blogspot.com for more than eight years. You can contact her at fleurdelolly@yahoo.com.

Shop our goods


Southern Kitchen hand selects top maker and artisan goods for your kitchen and home