Key Lime Cheesecake

Make this. Make this cheesecake soon. Today, if possible. But I suppose tomorrow will do as well.

As a lover of cheesecake in all it’s flavors and forms, this key lime version has completely stolen my heart. It’s downright incredible. Light and creamy and perfectly tangy, it solidifies the fact that while chocolate is my soulmate and first dessert of choice, there are a handful of non-chocolate desserts (this cheesecake and another creamy lime pie, in particular), that are so delicious, little ol’ dark chocolate should maybe start to look over its shoulder a bit more often.

Key Lime Cheesecake

On a sidenote, if you’ve ever been frustrated by making a cheesecake only to have it crack in the oven, you aren’t alone.

It’s widely known that the following two tips can help quite a bit with the cracking issue:

1) don’t overmix the batter especially after the eggs have been added (incorporating lots of air contributes to lots of cracks and we can’t be having that) and

2) use a water bath.

Except, I personally hate baking cheesecakes in water baths. I’ve had way too many soggy, wet crusts thanks to putting my precious cheesecake in a water bath and having the water leak through the 40 layers of meticulously crimped foil. How that happens, I don’t know, but it annoys me to no end, so I gave up on water baths a long time ago, and decided to live with a few cracks here and there, especially since many cheesecakes I love have toppings to cover any imperfections.

I know there are some clever methods online to combat water bath issues, but since I’ve declared myself anti-water bath and am too stubborn to change my mind, today, I have an even better way. All credit goes to my friend, Mel, who sent me this recipe. Her method is probably the most revolutionary thing to happen to cheesecakes this decade. And it’s so simple, you don’t have to worry about lining pans with foil, making sure you have a pan big enough to set the cheesecake in, worrying about water infiltrating your masterpiece, etc. I’ve used this more-steam-than-water-bath technique a couple times now and sure enough, no cracking. No cracking whatsoever. I’m sold.

So get to it! Make this luscious key lime cheesecake and delight in absolute cheesecake perfection – both looks and taste.

P.S. This is the 9-inch springform pan I have and love (bought it on Amazon in 2008 and it’s still going strong, many cheesecakes later).

Key Lime Cheesecake

One Year Ago: Grilled Asian Chicken with Peanut Noodles and Cucumber Sambal
Two Years Ago: Buttermilk Biscuits
Three Years Ago: Brown Sugar Crackle Cookies

Key Lime Cheesecake

Yield: Makes a 9-inch cheesecake

Key Lime Cheesecake

Keep in mind this cheesecake needs to chill overnight so plan ahead.

Also, if you can't find key lime juice, the substitution in the ingredient list works great (2 tablespoons fresh lemon juice + 6 tablespoons fresh lime juice) using lime juice from every day Persian limes in the grocery store.


  • 1 1/2 cups graham cracker crumbs (about 14 rectangle graham crackers, crushed)
  • 2 tablespoons granulated sugar
  • 6 tablespoons butter, melted
  • Filling:
  • 3 packages (24-ounces total) cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 1 tablespoon cornstarch
  • Zest from 1 lime, about 1-2 teaspoons
  • 1/2 cup key lime juice OR 2 tablespoons fresh lemon juice + 6 tablespoons fresh lime juice
  • 3 large eggs
  • Topping:
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • Limes or additional lime zest for garnish, optional


  1. Preheat the oven to 300 degrees F. Position the oven racks so one is just above the middle position and the other is in the bottom third of the oven. Lightly grease a 9-inch springform pan.
  2. In a medium bowl, stir together the graham cracker crumbs and sugar. Add the melted butter and mix until the graham cracker crumbs are evenly coated in sandy in texture. Press the mixture into the bottom and 1/2-inch or so up the sides of the prepared pan.
  3. Bake the crust for 15 minutes. Remove from the oven and let cool while you prepare the filling.
  4. In a large bowl with an electric mixer (or in the bowl of an electric stand mixer), whip the cream cheese, sugar, cornstarch and lime zest together until smooth and creamy, 1-2 minutes, scraping down the sides of the bowl as needed. Add the lime juice (or lemon + lime juice) and mix until combined. Add the eggs and mix until just combined (over mixing can cause the cheesecake to crack while baking thanks to all the extra air beat into the filling).
  5. Pour the cheesecake filling over the crust and spread evenly. Place a metal 9X13-inch or similar-sized pan on the bottom rack of the oven and pour in 2-3 cups of boiling water. Immediately place the cheesecake on the upper rack and bake for 50-65 minutes until the cheesecake is set around the edges. A slight jiggle in the center of the cheesecake is fine.
  6. Turn the oven off and prop the oven door open about 4 inches. Keep the cheesecake in the oven for 30 minutes. Remove and let cool completely.
  7. Refrigerate the cheesecake overnight.
  8. When ready to serve, whip together the cream, powdered sugar and vanilla until thick and creamy. Either spread the whipped cream evenly over the cheesecake or pipe it around the edges with a large star piping tip or just dollop a spoonful on each individual piece. Garnish with lime slices or lime zest, if desired.
Recipe Source: adapted slightly from my friend Mel B. who always sends me the most amazing recipes

111 Responses to Amazing Key Lime Cheesecake

  1. Mariah says:

    My dad, who hates cheesecake, said this was fantastic and one of the best things he’s ever had. I didn’t have any issues with cracking either.

  2. Ashley says:

    This was just fantastic. My husband is VERY picky when it comes to dessert and he said “this is REALLY good.” (Which he NEVER SAYS!) so it is now a favorite. I have never made cheesecake until Christmas and your recipes make it feel easy and exciting, not intimidating. I am now obsessed with which one I should make next!

  3. Eric says:

    I am making this cheesecake this afternoon and was wondering if there is a shortcut to chill it instead of overnight? I would like to serve for the dessert this evening if possible. Thank you

  4. Danielle says:

    To all of you who worry about cracks on top of cheese cake -I as a professional baker of 40+years-it happens—–but secret is to leave in oven with door ajar and let in cool down on its own -there is a certain amount of rising and if brought out of oven right away it will somewhat deflate and cause cracks-now –in commercial bakeries like mine -hehe -it was an oven outside the oven –

    • Eric says:

      I used the method in this recipe with boiling water on cookie sheet. I had 2 small cracks in the cheesecake, yet I believe hat is my fault as I let it brown a little ok edges. This was my first cheesecake so I was not sure how to tell if it was done lol. It is delicious

  5. Danielle says:

    To all of you who worry about cracks on top of cheese cake -I as a professional baker of 40+years-it happens—–but secret is to leave in oven with door ajar and let in cool down on its own -there is a certain amount of rising and if brought out of oven right away it will somewhat deflate and cause cracks-now –in commercial bakeries like mine -hehe -it was an oven outside the oven -hehe-they would come out the oven and into racks–and at home -I’ve had it happen-would forget-place is not a oven

  6. […] You can find complete recipes of this Amazing Key Lime Cheesecake in […]

  7. curt says:

    I have used the steam method on bread, but with mixed results. What works for me is to place the springform pan inside of a stock pot for cooking. You keep virtually all of the moisture.

  8. judith says:

    I’m from the UK we don’t get graham crackers here what should I use for Base please

  9. Samantha says:

    Yum, I can not wait to try this!!! I love making cheesecake and I currently have a huckleberry cheesecake in the oven now. I am off to the store to get the limes and key lime juice, this will be made tomorrow project. Thank you for the great recipe, I will you know how it turns out!

  10. Misty S says:

    This was perfection! I made it for my hubby’s birthday & we LOVED it. His most favorite desserts are key lime pie & cheesecake so this was perfect. I’m already thinking of when I can make it again. Your recipes never disappoint!

  11. Chuck says:

    Made it in honor of my daughter and she is not the biggest dessert person but she LOVED it!!!

  12. Manon says:

    Great recipe! A success!
    My cake was perfect, thanks to YOU!

  13. Vicki says:

    This recipe was huge success. Everyone at my work loved it. Thank you for sharing.

  14. Ashley says:

    Just made this cheesecake hopefully I did a good job at it, very nervous. But I love cheesecake…..

  15. Cate says:

    Im going to bake this cake next week to take to a St. Patrick’s Day dinner. This recipe reminds me of an old recipe from the New York Times, except the flavor was orange. It was delicious. But lime is Queen in my book, so I’m excited about trying this recipe.

    The New York Times recipe used the same baking techniques: bake just until edges set, then cool in the oven. But if memory serves me correcly, it cooled for a lot longer in the oven. I made it several times and it never cracked.

  16. Ellen says:

    Made it yesterday and it was a big hit at the dinner party. I would recommend stabilizing the whipped cream (add 1 tsp cream cheese when whipping cream) if you’re making fancy dollops so they stay pretty if you’re decorating it ahead. I forgot parchment paper so had a time serving but other than that, perfect! Great texture, too!

  17. Lisa says:

    Mel, have you ever frozen this recipe? How long would you recommend thawing it in the refrigerator before topping it and serving?

  18. Lenzi says:

    Oh wow, i made it yesterday and it was so delicious! It was my first cheesecake and it turned out perfect! Thanks for the recipe!!

  19. christine says:

    Discovered a game changer cheesecake-wise last week: set removable bottom of pan on counter, lay a sheet of parchment paper on top of it, fully extend the sides of the pan and set on top of the parchment, then slowly close the side latch. This allows the bottom of your pan to be lined with parchment making for the easiest removal of your cheesecake and it acts as a bit of a gasket to keep water from seeping in! I do still wrap in foil and bake in a waterbath. I usually bake around 300° for 45 mins, then turn the oven off and let it cool slooooowly. No cracks! No seepage! No beautiful crust-stuck-to-pan!

  20. Liz says:

    A huge hit at a recent dinner party I hosted! The perfect end to a meal (or well, I could easily turn a piece into a meal itself ha!). Just the right combo of tart and sweet, maybe a little more on the tart side, which is what I prefer (as did my Floridian dinner guests, who are very particular about their key lime desserts haha). The cheesecake consistency was oh so smooth– creamy, velvet, supple on the tongue. I followed the recipe as presented; not a single change. None needed! Thanks for yet another awesome recipe!!! 🙂

  21. Adrienne says:

    I just made this for my husbands birthday. He is a key lime fanatic. My mother-in-law brought a bag from Florida during her visit. My friends and family loved this recipe. They raved about it all night. Thanks so much.

  22. Grace says:

    I just made this cheesecake. I used Nellie and Joes bottled juice. I just took it out of the oven after the cool down time. It had a couple of slight cracks at the edges. I used a butter knife around the edges while it was still warm and the cracks went back together. I am going to serve it with whipped cream at a family party tomorrow. I will let you know how the family likes it. I am from Key West and love cooking with Key Limes. I have Key Lime trees in my yard just not any limes right now. I usually get requests for Key Lime Pie for gatherings but I decided to try this recipe. I have made
    Key Lime Cheesecake in the past with a recipe from Emeril Legasse. It takes a long time and is a much more involved recipe, I just didn’t feel like taking half a day to make it. This was an easy recipe to prepare and if I get rave reviews tomorrow then this will be my go to Key Lime Cheesecake recipe from now on.

  23. Danielle says:

    HI. I made this cheesecake and it was not quite thick enough for my taste. I like a thick New York style. Is this cheesecake always lighter in texture? Shoud I cook it longer or add another block of creamcheese?

    • Mel says:

      Not sure – it is definitely light and creamy so you may want to google a New York style cheesecake.

      • Maria says:

        Can you make the topping & put on the cheesecake & refrigerate overnight?? Will it be ok for a couple days w/topping …? Is topping firm & or stay firm??

        • Mel says:

          I wouldn’t put the topping on more than 8 hours in advance but that’s just me – you could definitely experiment and try it further in advance.

  24. Briana says:

    With the steam method do you put the 9×13 on the very bottom rack and the cheesecake on the very top rack? Or should they be closer together?

  25. Maegan says:

    Just made this last night – no cracks, but the texture is much creamier than what I am used to with cheesecake. I baked at 300 for 60 min and was surprised the recipe called for a temp that low but I just followed it anyway. The texture of mine is cheesecake-firm on the very top and below that it’s very soft. Is that how it’s supposed to be or should I have baked it longer or at a higher temp?

    • Mel says:

      This is a very creamy cheesecake – as long as the cheesecake isn’t soupy (doesn’t run all over when cut) and holds its shape, I think it’s fine; however, each oven can vary on exact temperature so there’s a chance it may need a few more minutes in your oven if you want it to be more firm throughout.

  26. John says:

    Made it a couple weeks ago, thought I would be the first male to post. First of all, it turned out great! Gave away a couple to some neighbors who helped on some outdoor projects and they all enjoyed them as well.
    I used cast iron skillets (cuz I have a lot) and set the skillet with the cheesecake into a larger skillet and added water to that for my bath. No cracks, no worries. I have done that with other cheesecake recipes so was confident it would work.

    Gonna go poke around here, see what else floats my goat. Thanks again!

  27. Paula says:

    I’m baking this Cheesecake for tomorrow. I’m going to a friends and she loves Key Lime Cheesecake. I know it will be delicious. I did use the water on the last rack. I think it will help.

  28. Irene says:

    Txs for sharing yr recipe Mel, I made this yesterday, try to reduce the cal that’s why I replaced 250g mon chou with ricotta, maybe it’s a bit wet that it should be but it still taste good ! 😀 pity that I did not make the wall at the side of the pan and used 160 celcius instead of 150, one crack at the top and the outer side was too brown :-{ I’ll try to make it again for my son’s coming school summer-party eind of june, more carefull this time! I will let you know then…..

  29. Emily says:

    I just made this for the second time, and both times it was WONDERFUL! I had two different experiences, though, that I thought you might find interesting:

    The first time I made it, I very scrupulously followed the directions, because I was bringing it to a dinner party, and so I didn’t want to mess it up! I did the steam method. Alas, it still cracked! No matter, though — I just covered it with the cream topping, and it was a huge hit!! And still looked perfectly elegant with a lime slice and some lime zest.

    The second time, I was a little more experimental. I thought, what if I mix everything but the cream cheese, then add it last, so as to mix it it as little as possible, and not whip extra air into it? Well, as you can imagine, this didn’t seem to work so well — at first. I had this liquid-y egg/lime mixture and then a goopy cream cheese mixture, and the unfortunate consequence was that I had to whip it MORE — much more — for longer and at higher speeds to get it all to mix properly (to get that consistent creamy texture without cream cheese lumps anywhere). Great! I’ve wrecked it! There was so much air whipped into it by this point, you could actually SEE all the little air bubbles all across the top of the batter. Sigh. I baked it anyway. No one was going to see this one anyway, besides my family, and if this one was even more cracked, I’d just top it again. But then GUESS WHAT HAPPENED?! NO CRACKS. NONE!

    I don’t know. No explanation. But it worked, and it was awesome. Thank you for an awesome recipe! The Decadent Chocolate Cheesecake is up next — my husband hinted not so discreetly that that would be an awesome Dad’s Day present. OH, NO PROBLEM, I’LL GET RIGHT ON THAT! 😉

    • Mel says:

      Loved your detailed experience, Emily! So strange about those cracks but hey, maybe you’ve stumbled on some great new method!!

  30. Erica says:

    I am going to make this cheesecake today and I can’t wait to try it. I love key lime, and I love cheesecake:) Have you tried making it with the lower fat cream cheese? I have a package of it that needs to be used; I was going to substitute it for one of the packages and use regular cream cheese for the other two. Does anyone know if this will work? Thanks!

  31. Katie says:

    Seriously divine! Perfect texture and flavor and not a crack to be seen. I had to bake mine an additional chunk longer than the longest time, but read an article suggesting to take it out at 150 degrees on an instant read thermometer and it was perfect! One of the yummiest desserts to come out of my kitchen in a long time and thankfully it was for my birthday so I get dibs on the leftovers. Thanks Mel!

  32. Kelly says:

    Made this recipe with the key lime juice from the bottle & fresh lime zest. It was a hit! I am making it on a bigger scale. I have one pan. I was considering doubling the recipe & making key lime cheesecake squares. Any ideas on baking times? Thanks for a delicious recipe. I really want to serve it, just want to do it justice. 🙂

    • Kelly says:

      Ok just saw your Oreo cheesecake bars. Wondering if I can sub some key lime juice for some of the sour cream? Or somehow make them key lime bars. Lol I didn’t realize how many cheesecake recipes you have. Might just need to make a monthly Mel’s cheesecake recipe. 🙂

    • Mel says:

      It really depends on what size pan you are going to use. I’d follow the recommendations in the Oreo Cheesecake Bites recipe for the best starting place but I’d probably stick with this recipe instead of trying to alter the Oreo recipe to be key lime. Good luck!

  33. Cammee says:

    Oooooohhh, I need this in my life! I love key lime cheesecake. I’m feeding the missionaries Saturday, guess what’s for dessert?

  34. Adrienne says:

    Here are 2 helpful tips that maybe everyone else already knows, but since I am (was) new to using key limes, I found really useful…
    1. I used about 15 key limes to get 1/2 cup juice. They sell the limes in 1 pound bags at my grocery store, so one bag was definitely enough, even though I bought two because I was skeptical about how much juice those little babies would actually give me.
    2. I cut the limes I half and juiced them using a garlic press! Worked perfectly and saved my thumbs from a lot of aching!

    Anyway, maybe old news, but hopefully helpful to someone out there…?

    • CarrieP says:

      Never heard of that before, Adrienne! I’ve shied away from the key limes b/c juicing them sounded so arduous. Now, you’ve given me hope and I’ll give it a try. Thanks a million for the tip:)

    • Shelly says:

      This was a beautiful, delicious cheesecake! Thanks for the recipe and water bath tip and thanks Adrienne for the garlic press idea. It worked perfectly!

    • sarah says:

      Thanks Adrienne for the tips! It was exactly 15 limes for me and the garlic press worked fabulous! I put my 6 yo to work on that part. I know have a handful of limes left for garnish. Thank you!

  35. Diane says:

    I just tried a technique from Cook’s Illustrated to get around the leaky springform pan. Instead of wrapping it in foil, they simply slipped it into a slightly larger cake pan. I bought an inexpensive aluminum Wilton 10″ cake pan (not springform) with 3″ high sides to protect my 9″ springform in the water bath. Worked great.

  36. I’ve started baking cheesecakes that require a water bath in oven bags (you know, meant for turkeys). No more soggy crusts! I have still done some foil in case that was necessary for any other reason besides the water. 🙂 This recipe looks fabulous

  37. Alicia says:

    Made this a week and a half ago, and loved it so much I’m debating making it again for Mother’s Day. It’s light, springy, and the perfect hit of citrus. I served it to extended family and everyone inhaled it. Two thumbs up!

  38. Sarah says:

    This is exactly what I’ve been looking for! I decided recently that I would make my husband a key lime cheesecake for his birthday in July (I know, I plan ahead), because he doesn’t like standard cake but loves key lime pie and cheesecake. I’ve never made a cheesecake, though, so I had no idea what recipe I would use, what “non-cracking” tricks to try, or what pan to buy.

    This post answered it all. 🙂 The springform pan on Amazon looks great and this recipe looks just like what I was looking for.

  39. Kng says:

    Great Tips to prevent cracking, will try it.

  40. Barb says:

    Ive only seen one kind of lime in the grocery stores. Are all limes the same? what is a key lime? What is the difference?

    • Mel says:

      Hey Barb – the limes you are probably used to seeing are Persian limes. They are every day grocery store limes. Key limes are much smaller. It takes a lot more of them to get the same amount of juice from a “regular” lime and the flavor is a bit different.

  41. jackie says:

    Hi Mel

    Did you juice your own key limes to get a 1/2 cup of juice.

    • Mel says:

      Hey Jackie – when I posted this recipe, I used the lime + lemon juice substitution in the notes of the recipe but yes, I have juiced my own key limes before (it takes an awful lot of them to get 1/2 cup juice). Someone else asked in the comments if the bottled key lime juice would work and I think it might be worth a try but haven’t tried it myself.

  42. Kelly says:

    Can this recipe be used to make a plain cheesecake (just leave out lime ingredients) or does the ratios of the other ingredients change (like the sugar)?

    I made this for my brother’s birthday. It was delicious. It didn’t crack. It wasn’t too thick of a cheesecake (my other recipe is a big ‘ol cheesecake – which is hard to cut and also just too much of a good thing). It was a lovely consistency. So, I’d like to keep the recipe, but be able to switch it up and make a plain one.

    Thank you!

    • Mel says:

      I haven’t made this as a plain cheesecake but I think it stands a chance of working if you leave out the lime juice and zest. You might want to decrease the sugar just a tad but since I haven’t tried it, I’m not completely sure.

  43. Debbie says:

    Happened to have all of the ingredients using Persian lime and lemon. Followed all of the tips but still had cracks. My solution, cover with whipped cream. The cheesecake was delicious! My son, husband and I all loved it. Will definitely try again.

  44. jackieJ says:

    Hi Mel

    How did you get those nice cuts.

  45. Kat says:

    I made this yesterday for a friend’s birthday. It turned out amazing! I only had a 10 inch spring form pan, so I made a little extra crust and the filling came out thinner. But the flavor was all there, and the baking method was perfect-not a crack in sight 🙂 Thanks for the great recipe!

  46. Melissa says:

    Absolute perfection!!! It’s like eating a key lime pie but with cheesecake!!! I always have the problem of my cheesecake cracking and was very impressed with the steaming method…absolutely no cracks!!!

  47. Jackie says:

    Hi Mel

    Can I use the key lime juice in the bottle by joe n nellie?

  48. Kearin says:

    Love the steaming idea for preventing cracking – testing it seems like the perfect excuse to make cheesecake!

  49. Jennifer says:

    So which cheesecake is better: this one or your vanilla bean white chocolate cheesecake? I’m making one for a friend and can’t decide which one… Maybe I’ll have to make both 🙂

    • Mel says:

      That would be like picking a favorite child! 🙂 If you aren’t sure if your friend is a fan of citrus or lime, I’d go with the vanilla.

  50. Beverley says:

    We eat cheesecake a lot and I have an old family recipe which is also very similar to yours. I love the twist you have with Key Lime…it sounds so refreshing and delicious. Thank you xoxo

  51. meg says:

    I love that you love cheesecake. So do I……….. 🙂 Thanks for the recipe.

  52. Holly says:

    I can hardly wait to try this! I LOVE Key Lime cheesecake!

    The only success I’ve ever had with a non-soggy-crust water bath is to put my springform pan in a roasting bag and then wrap with heavy duty foil. (The foil keeps the bag in place)

    I will try your method as soon as I get a chance or have a reason to make this recipe!

  53. Kim in MD says:

    I love cheesecake, and this key lime version looks so refreshing. Perfect for upcoming summer BBQ’s!

  54. Matea says:

    This cheesecake looks amazing! So light and rich: everything a cheesecake should be 🙂

  55. Bri says:

    I know I would love this. Next big event, I must make!

  56. Barbara H says:

    I’m a cheesecake lover as well and have been using this method for years with success. The only other thing I do which I think helps avoid cracks, is to run a thin knife around the edge of the cheesecake once it’s cooked, then put back in the oven with door ajar as you listed. I very rarely have a crack in my cheesecake with these tips.

  57. If I had to choose a favorite dessert it would be cheesecake. I’ll have to try your trick for avoiding cracking. I am seriously craving a slice of this key lime cheesecake, and I am going to have to make it very, very soon!

  58. I’m glad to learn about the steam method. The only thing that has saved my sanity with my leaky springform pan has been to place the springform in a pie dish, then place the pie dish/springform in a 9×13 pan that has the water bath.

  59. Your cheesecake is just beautiful! The top is perfect! Thanks for sharing that trick. Mine always crack and/or come out soggy because of the water bath. So this is just brilliant and can’t wait to do it the next time I make cheesecake! XO

  60. Debbie says:

    I just made a cheesecake Saturday with the foil method. Sure enough it cracked. I will definitely try this next time. And I love key lime!

  61. Kelly says:

    Looks incredible! Perfect for Spring!

  62. This cheesecake is perfection! So creamy and smooth! My dad loves Key Lime Pie…might need to make this for him the next time we get together!

  63. Pearse says:

    This looks great but if I were to make a regular cheese cake can I still use this recipe ? – in that case what should I be substituting in place of the lime juice ? Also any suggestions if I were to make this on mini cheesecake pans ?
    Thanks in advance

  64. Yes ma’am! I will make this soon! I love this no-crack method. Lately, I’ve found that the key to no cracks in a cheesecake is not over-mixing (like you said) and letting it cool near the oven. I think the rapid temperature change from hot oven to cold kitchen causes cracks. I could be wrong? Anyway, this cheesecake looks PERFECT!

    • Mel says:

      I think you are on to something, Christina! And actually forgot to mention in the post that letting the cheesecake sit in the warm oven for 30 minutes (after it’s done baking and the temp is turned off) probably helps, also.

    • Jeannine says:

      You’re right! Usually the combo of water bath/steam, cornstarch, and then letting it cool in the oven as the oven cools is perfect for a no-crack top! Then you want to only put it in the fridge once it reaches room temp, then after it reaches 41° F or lessyou can even stick it in the freezer as long as it’s covered air tight! I find removing the spring sides of a spring form pan and putting Plato wrap over the top followed by replacing the spring sides gives the top a nice, airtight seal to keep it from forming an ugly skin on top :3

  65. Teresa R. says:

    Last week we took my Mom to Cheesecake Factory and my daughter ordered Mango key lime cheesecake. I tasted it and decided I needed to make a key lime pie soon. This recipe sounds perfect so I’ll make it this week. Thanks again!

  66. I’m not a cheesecake fan…..but I am a key lime fan. My husband likes cheesecake but not a lover of lemon and lime desserts. Oh, what should I do?

  67. LM says:

    Mel, more often than not,if something is delicious and noted to be so at our table, it is your recipe!
    So here is another, piece of cheesecake advice ,excuse the pun, to throw into the mix.As a thank you .
    The cook book, Kosher by Design by Susie Fishbein has a cheesecake recipe that works and without the bain marie, too.My copy of the recipe is on page 278 and it is called aptly, ultimate cheesecake.

  68. Sheila says:

    Looks and sounds delicious, Mel. BUT it is not often I make cheesecake, maybe 4xs a year at most, and when I do it is because we are longing for the vanilla bean white chocolate mousse cheesecake or berries on a cloud. There would probably be mutiny in the camp if I presented a different variety after waiting a few months for these ones. I, too, tried the water bath and decided we would much rather have the cracks. We now have so many favorites from Mels Kitchen Cafe that I can go 3 months in a row just making our favorites on the menu rotation. You are such a blessing to this family.

  69. Mmm! I am with ya—I am cheesecake lover thru and thru! And I am craving all things Key Lime as we are heading to Key West in May and I can’t wait to indulge in lots of key lime desserts!

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