Martha Stewart Key Lime Cheesecake Recipe

This Martha Stewart Key Lime Cheesecake Recipe is a creamy and refreshing dessert, which includes sweetened condensed milk and fresh Key lime juice. It’s a classic, foolproof recipe, ready in 12 hours and 10 minutes (plus chill time).

Martha Stewart Key Lime Cheesecake Recipe Ingredients

• 1 cup finely ground graham crackers (from 9 crackers)
• 3 tablespoons sugar
• 1/2 teaspoon kosher salt
• 5 tablespoons unsalted butter, melted and cooled
• 2 packages (8 ounces each) cream cheese, room temperature
• 1 can (14 ounces) sweetened condensed milk
• 1/3 cup fresh Key lime juice
• 2 teaspoons grated Key lime zest (from 16 limes)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup cold heavy cream
• Thinly sliced lime rounds, for garnish

How To Make Martha Stewart Key Lime Cheesecake Recipe

1. Make the crust mixture: In a bowl, whisk together graham cracker crumbs, sugar, and salt. Stir in melted butter until mixture resembles wet sand.
2. Press and freeze crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Freeze for 15 minutes until firm.
3. Beat cream cheese and condensed milk: Using an electric mixer fitted with the paddle attachment, beat cream cheese and sweetened condensed milk on medium-high until fluffy, about 5 minutes.
4. Add lime and vanilla: Add the Key lime juice, zest, and vanilla extract. Beat for another minute until fully incorporated.
5. Whip the cream: In a separate bowl, whip the cold heavy cream to stiff peaks.
6. Fold in the whipped cream: Gently fold the whipped cream into the cream cheese mixture until smooth.
7. Fill and refrigerate: Pour the filling over the chilled crust. Smooth the top with an offset spatula. Cover and refrigerate for at least 12 hours and up to 3 days.
8. Unmold and serve: Run a knife around the edge of the cake before releasing the springform pan. Loosen from the bottom and garnish with lime slices before serving.

Recipe Tips

• Can I use regular limes instead of Key limes?
  Yes, regular Persian limes can be substituted if Key limes aren’t available.
• How long should I chill the cheesecake?
  Chill for at least 12 hours for the best texture and flavor.
• Can I freeze this cheesecake?
  Yes, wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before serving.
• What’s the best way to zest limes?
  Use a microplane for fine, fragrant zest without the bitter white pith.
• How to make the crust extra firm:
  Press the crumbs down firmly using the bottom of a glass before freezing.

What To Serve With Key Lime Cheesecake

This tangy, no-bake cheesecake pairs well with light and sweet sides:

• Fresh berries
• Whipped cream
• Coconut macaroons
• Mint tea or iced green tea

How To Store Key Lime Cheesecake

Refrigerate: Store covered in the fridge for up to 5 days.

Freeze: Wrap tightly in plastic and foil. Freeze for up to 1 month.

Key Lime Cheesecake Nutrition Facts

• Calories: 390
• Fat: 28g
• Carbohydrates: 28g
• Sugar: 22g
• Protein: 6g
• Sodium: 210mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this cheesecake without a springform pan?
A deep-dish pie plate can work, but slicing and unmolding may be harder.

Why isn’t my cheesecake firm?
It may not have chilled long enough or the whipped cream wasn’t whipped to stiff peaks.

Is this a baked or no-bake cheesecake?
This is a no-bake cheesecake, ideal for warm weather or easy prep.

Can I make mini cheesecakes with this recipe?
Yes, divide into muffin tins with liners and reduce chilling time slightly.

Try More Recipes:

• Martha Stewart Lemon Bars Recipe
• Martha Stewart Pumpkin Pie Recipe
• Martha Stewart Banana Pudding Recipe