Key Lime Cheesecake


1x 9-inch (23 cm) cheesecake


OR, Cut al proportions in half to make 1 8-inch (20 cm) cheesecake
Serves 8-12



About this Recipe

Recipe from Bake with Anna Olson
by Random House, 2016

This decadent cheesecake is a melding of the tartness of key lime pie with the creaminess of a rich cheesecake. A lime cheesecake layer is topped with a tangy lime curd and the dessert is topped with heaps of whipped cream and fresh blueberries, so it looks just like a stunning key lime pie.
NOTES: The cheesecake will keep, refrigerated, for up to 3 days.


Coconut Crust:

  • 1 ½ cup (150 g) sweetened flaked coconut
  • ¼ cup (60 g) sugar
  • ¼ cup (35 g) all-purpose flour
  • 1 large egg white, at room temperature

    Cheesecake Base:

    • 3 250 g packages of cream cheese, at room temperature
    • 1 300 mL tin sweetened condensed milk
    • 1 Tbsp freshly grated lime zest
    • 2 tsp vanilla extract
    • 2 large eggs, at room temperature
    • 1 large egg yolk, at room temperature
    • ½ cup (125 mL) fresh lime juice

      Lime Curd:

      • 2 large eggs
      • 2 large egg yolks
      • ½ cup (115 g) sugar
      • 1 Tbsp finely grated lime zest
      • ½ cup (125 mL) fresh lime juice
      • ½ cup (115 g) unsalted butter, cut into pieces
      • ¼ cup (60 mL) sour cream


      • 1 cup (250 mL) whipping cream
      • 1 Tbsp instant skim milk powder
      • 2 Tbsp granulated sugar
      • ½ tsp vanilla extract
      • ½ cup (100 g) fresh blueberries, for garnish

      Step by Step Instructions

      Step 1

      Preheat the oven to 350 ºF (180 ºC). Lightly grease a 9-inch (23 cm) springform pan and place onto a baking tray.

      Step 2

      For the crust, stir the coconut, sugar and flour together. Whisk the egg white until it is frothy and then stir this into the coconut. Press this into the bottom of the prepared pan (if you are finding it sticky, wet your fingers with water before pressing). Bake the crust for about 18 minutes, until lightly browned around the edges and then cool before filling.

      Step 3

      For the cheesecake, lower the oven temperature to 300 ºF (150 ºC). Beat the cream cheese until light and fluffy. Beat in the condensed milk, scraping the sides and bottom of the bowl well. Beat in the zest and vanilla, then on a lower speed; beat in each egg and the yolk one at a time. Still on low speed, beat in the lime juice. Pour this over the cooled crust and bake for about 40 minutes, until the outside of the cheesecake is set, but the centre still has a little jiggle to it. Prepare the lime curd as the cheesecake cools.

      Step 4

      For the curd, whisk the whole eggs, egg yolks, sugar, lime zest and juice in a metal bowl. Whisk in the butter and sour cream and place the bowl over a pot of gently simmering water, whisking often, until the lime curd has thickened, about 10 minutes. Strain the curd and spread this gently over the cheesecake. Once fully cooled to room temperature, chill the cheesecake for at least 6 hours (do not cover with plastic wrap).

      Step 5

      For the topping, whip the cream and skim milk powder to a soft peak. Stir in the sugar and vanilla and spread this over the cheesecake, leaving a 2-inches (5 cm) of the lime curd visible around the outside. Top the cream with blueberries and chill until ready to serve.