For my husband’s birthday this year, my dessert plan included a mash-up of his two favorite desserts: key lime pie and cheesecake. I mean why not? They both often have some kind of graham cracker-style crust and a silky smooth filling. And after thinking more about it, I can’t believe I haven’t tried this before. I eventually landed on my go-to cheesecake filling poured over a gingersnap crust, and after the cake was completely cool, spread with a generous amount of bright and tangy lime curd. This key lime cheesecake can be enjoyed just like this, or garnished with a spoonful of whipped cream and/or fresh berries.
The Perfect Crust: Choosing the Right Gingersnaps
When looking for ginger cookies, the key is that they are crunchy. They come in all sorts of shapes and sizes, which is why you’ll notice I mentioned the weight (180 grams) in the ingredient list. The cookies I used were small rounds with little bits of candied ginger throughout and were a generous two cups. Depending on the size and shape, this could show up differently for you. If you have a scale, this is the one ingredient in this recipe that I would recommend weighing. Otherwise, just use your best judgment.
The easiest way to approach this recipe, which is really quite simple, is to make it the day before. This way you have plenty of time to make the cake, let it cool slowly to avoid cracking, and then let it firm up in the refrigerator.
Also in the recipe, you’ll notice that I suggest using a 9-inch or 10-inch springform pan. If you use a 9-inch, the cake will be taller, and you can cut thinner slices. If you use a 10-inch pan, the cake will be shorter and each piece can be cut a bit wider. Additionally, if you don’t have a springform pan, don’t worry, feel free to use a 9×9” or 10×10” baking dish as well.
PrintKey Lime Cheesecake with Gingersnap Crust
This key lime cheesecake combines the tangy brightness of key lime pie with the creamy decadence of cheesecake, all on a crunchy gingersnap crust. Topped with zesty lime curd, it’s an impressive dessert perfect for birthdays or any special occasion.
- Prep Time: 3.5 hours
- Cook Time: 90 mins
- Total Time: 5 hours
- Yield: 10-12 servings
- Category: dessert
- Method: baking
- Cuisine: american
Ingredients
for the crust:
- 2 c. (180 g.) ginger snaps
- 1/4 c. granulated sugar
- 5 T. butter, melted
for the filling:
- 2 lb. (4 packs) cream cheese
- 1 c. granulated sugar
- pinch of salt
- 2 t. vanilla extract or paste
- 4 eggs
- 1 c. sour cream
- 1/2 c. heavy cream
for the lime curd:
- 1/2 c. granulated sugar
- Zest of 4 limes
- 1/2 c. freshly squeezed lime juice
- 3 large eggs
- pinch of salt
- 4 T. butter, cold & diced
Instructions
Preheat the oven to 350 F. Line a 9″ or 10” springform pan with a round of parchment paper. This will enable you to move the cheesecake to a different platter before serving. First, let’s make the crust. In a very dry blender or food processor, pulse the gingersnaps into a powder. Transfer this to a bowl and stir in the sugar and butter. Using a flat-bottomed cup, press the mixture semi-firmly into the bottom of the springform pan. Bake for 10 minutes and remove from the oven.
Making the Creamy Filling
While the crust is cooling, make the filling. Place the cream cheese in an ovenproof baking dish and bake for 15 minutes. Carefully transfer the warm cream cheese to the bowl of a stand mixer or a large mixing bowl. Whisk in sugar, salt, and vanilla and mix thoroughly. Add eggs one at a time, whisking well after each addition. Stop the mixer so you can scrape the sides. Add the sour cream and heavy cream and whisk until the mixture is smooth and fluffy, another minute more.
Slow and Steady Baking for the Perfect Texture
Pour this mixture on top of the crust. Bake for 10 minutes, then reduce the heat to 225 F. Bake for an additional 80 minutes, or just until you see the cake set when you give the pan a little wobble. Turn off the heat and crack open the oven door for an hour to let it cool slowly (this prevents cracking). Remove the cake from the oven and let it cool to room temperature before transferring it to the refrigerator to cool for at least three more hours.
Crafting a Zesty Lime Curd
While the cake is cooking or cooling is a perfect time to make the lime curd. To make the curd, first place a fine mesh strainer over a bowl. Keep this close as you’re making the curd: In a medium saucepan, whisk together the sugar, lime zest, lime juice, eggs, and a pinch of salt. Switch to a heat-proof rubber spatula and place this mixture over medium heat, moving the spatula in a figure-eight movement along the bottom of the pan, to ensure nothing sticks.
Cook for around five minutes, until the mixture thickens and coats the back of a spoon. This will happen quickly so keep a close eye on the curd. As soon as it thickens, pour the curd into your prepared fine mesh strainer over the bowl, scraping all of it from the pot. Pass the curd through the strainer into the bowl and whisk in the cold butter until it’s melted. Let this cool to room temperature, then reserve in the fridge until ready for serving.
Tips for Serving and Garnishing
To serve the cheesecake, use a small knife or offset spatula to carefully follow the perimeter of the springform pan separating the cake from the pan. Release the clip to remove the side ring. Spread some (or all) of the curd over the top of the cake with a rubber or off-set spatula, slice, and serve on its own or with some fresh whipped cream.
My mouth is seriously watering! Now I need to get a spring form pan!!