Lime Kissed Cheesecake

Lime Kissed Cheesecake

JJOHN32 18

"This cheesecake will steal the limelight at a summer party! This cake looks beautiful garnished with a stem of featherleaf fern."


1 d 2 h 50 m servings 612 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 612 kcal
  • 31%
  • Fat:
  • 43.2 g
  • 67%
  • Carbs:
  • 46.3g
  • 15%
  • Protein:
  • 12.2 g
  • 24%
  • Cholesterol:
  • 233 mg
  • 78%
  • Sodium:
  • 561 mg
  • 22%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Combine 1 cup sifted flour, 1/4 cup white sugar, and butter with a pastry blender to make coarse crumbs. With a fork, mix in the lime peel, egg yolk, and 1 teaspoon lime juice. Dough will have a paste-like consistency. Cover the bottom and sides of a 9-inch springform pan with the crust mixture. Bake in preheated oven until slightly brown, about 6 to 8 minutes. Remove from oven and set aside.
  3. Increase oven temperature to 450 degrees F (230 degrees C).
  4. In a large bowl, combine the cream cheese, 1 1/2 cups white sugar, and 1/2 cup flour; beat until smooth. Blend in eggs one at a time, mixing until fully incorporated before adding the next egg. Mix in 1 cup lime juice, vanilla extract, and salt. Beat until smooth. Pour filling into prepared crust.
  5. Bake in preheated oven for 12 minutes. Reduce heat to 300 degrees F (150 degrees C). Bake until center of the cheesecake doesn't wiggle when the pan is gently shaken, about 1 hour. Remove cake from oven and cool on wire rack.
  6. Release spring on the outside rim after 1 hour of cooling time, but do not remove the sides. Loosening the spring will help to prevent the cake from cracking. If you remove the rim, the cake will not hold its shape. Chill the cake several hours before serving. Cake develops better flavor if chilled overnight.


  • Cook's Note:
  • To Garnish: Separate a featherleaf fern down the middle rib to give tiny "fernettes." Arrange on top of the cheesecake with the point of each "fernette" towards the outside edge of the cake. Arrange lime slices in the center of the ferns, reserving one slice for the top of the alternating slices.
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  1. 23 Ratings


This cheesecake turned out excellent. I did not follow the crust recipe, but used my own graham cracker crust recipe with a lime twist. I melted 6 tb of butter with 1 tb of grated lime peel an...

While the cake tasted great, I found that the recipe wasn't well written. Some of the directions were a bit confusing and I even thought some might have been missing. As well, some of the amount...

I took a lot of shortcuts on this and it still tasted wonderful. I halved the recipe, used bottled juice instead of fresh, and drizzled some lime juice over a store bought graham cracker crust ...

This is not an easy cheesecake to make and my hands stung by the time that I was done squeezing these limes. But it is the best cheesecake I've ever had. I eat a lot of cheesecake. My mother and...

Cheesecake was good, but just a little too tart for my taste.

I think 5 packages is a bit too much cream cheese. This cake was very heavy. Beware of replacing the cream cheese with Neufchatel to reduce calories. It makes this cake too salty.

pretty good cheesecake. would make again

This is a really good recipe. I have made it four times now and each time I make it I get rave reviews.

very tangy...don't think i'll be making this one again...never had cheese get throw out before because know one would eat it