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Key Lime Cheesecake (with Almond Crust)

Welcome back! 
Today, we have another way for you to use your key limes, this time with a cheesecake! It's like any normal cheesecake, just with key lime juice, and once again, we used an almond crust since we thought it fit so well with the key lime pie from before. We really like key limes, so it's good to have another way to use them, though to be honest, this is pretty similar to a traditional key lime pie, just creamier, and with no crust on the edge.

Key Lime Cheesecake (with Almond Crust)


Makes a 9" or 10" cheesecake

Ingredients:

  • One pie crust (we used an almond flour crust, but honestly, anything else will work)
  • 3 8-ounce boxes of cream cheese, room temperature
  • 1/2 cup to 3/4 cup sugar (depends on how sour you want it)
  • 1 cup Greek yogurt
  • 4 eggs
  • 1 teaspoon vanilla
  • 1/2 cup key lime juice

Directions:

  1. Prepare your crust. Follow the instructions here, and then put the crust into the pie pan. Bake at 350°F for 20 minutes. Be sure to poke holes in the crust.

  2. Cream the cream cheese with the sugar in a bowl, preferably with an electric mixer.
  3. Add in the Greek yogurt and mix.
  4. Crack one egg at a time into this cream cheese mixture and mix evenly between adding the next one in.
  5. Add in the vanilla extract and key lime juice.
  6. Pour this batter into the pie pan.

  7. Bake at 325°F for 50-55 minutes. Use a double boiler technique - take a pan, fill it with water, and put it on the lowest rack underneath the cheesecake.

  8. Chill and enjoy!
Some cheesecakes have flour, which makes them more rigid, but we felt that for this, it wasn't necessary. The way we made it, we got a custardy and smooth cheesecake, and the texture almost matched that of a key lime pie. However, if you prefer a texture that is less silky, you can add a couple tablespoons of flour into the batter.

-Chefpo
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