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Key Lime Cheesecake

Key Lime Cheesecake

Course Desserts
Cuisine American
Keyword cornstarch, eggs, graham cracker crumbs, Prairie Farms aerosol light whipped cream, Prairie Farms Butter, Prairie Farms Cream Cheese
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 13 hours 15 minutes
Servings 12 servings


  • 1 1/2 Cups graham cracker crumbs
  • 6 Tbsp Prairie Farms Butter melted
  • 24 oz Prairie Farms Cream Cheese softened
  • 1 Cup white sugar
  • 1 tbsp grated lime zest
  • 1 tbsp cornstarch
  • 3 eggs
  • 2/3 Cup key lime juice
  • Prairie Farms Aerosol Light Whipped Cream topping


  • Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Refrigerate.
  • In a large bowl, beat with an electric mixer the cream cheese, sugar, grated lime, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not over beat. Pour batter into prepared crust.
  • Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.
  • Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days. Top with Light Whipped Cream to serve.