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Key Lime Cheesecake
During a visit to the Florida Keys, I found a key lime cheesecake recipe written by a pastry chef working in the test kitchen of Smithfield, one of the older American Cream Cheese producers. It is simple to prepare and should bring pleasure to you, your family and friends when serving it after a great meal. Mixture will make 5 cheesecakes.
- 3 lb Smithfield Cream Cheese
- 12 oz sugar
- 2 oz flour
- 6 oz key lime juice
- 2 limes for zest
- 4 oz egg yolks
- 14 oz eggs
- 3 drops green food color
- ⅓ oz vanilla extract
- Place Cream Cheese in a mixing bowl with the paddle attachment and mix at low speed for 60 seconds. Scrape the sides of the bowl
- Combine sugar and lime juice
- Add flour to mixed cream cheese and mix for 30 seconds. Scrape the sides of the bowl.
- Add sugar, Key Lime Mixture and mix for 60 seconds. Scrape the sides of the bowl.
- Mix for an additional 60 seconds for a smooth lump free texture. Scrape the sides of the bowl.
- While the mixer is on low speed add the egg yolks and mix well, slowly add the eggs and mix well to incorporate.
- Add the vanilla, zest and food color and mix for 60 seconds.
- Fill 5 10-inch prepared spring form pans.
- Pre-heat convection oven to 400 degrees.
- Place cheesecakes in oven and bake for 10 minutes.
- Reduce oven temperature to 225 degrees and bake for 60 minutes.
- turn the oven off and open the door slightly to allow the cheesecake to cool slowly for at least 3 hours.
- Remove from oven and place in refrigerator overnight.
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