PHILADELPHIA Key Lime Cheesecake

PHILADELPHIA Key Lime Cheesecake


"Freshly squeezed lime juice adds a citrusy kick to this light and creamy cheesecake."


4 h 5 m servings 288 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 25.6g
  • 8%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 393 mg
  • 16%

Based on a 2,000 calorie diet

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  1. Heat oven to 350 degrees F. Mix graham crumbs and butter; press onto bottom of 9 inch springform pan.
  2. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add lime peel and juice; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.
  3. Bake 45 to 50 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate at least 4 hours before serving. Top with whipped topping just before serving. Store leftovers in refrigerator.
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  1. 31 Ratings


This was fabulous! I used bottled key lime juice and regular lime zest. I also always put cheesecake in a water bath with the spring form pan wrapped tightly in several layers of foil. This was ...

This was delish! Added more lime juice and zest than called for (I zested and juiced about 8 key limes, though I'm patient with zesting or juicing, so it was probably like fully zesting and juic...

I followed the recipe to the letter, thinking that maybe the lack of lime taste had to do with people using regular limes instead of key limes...but I have to agree, the lime taste is very subtl...