This treat has the creamy indulgence of your classic cheesecake with the refreshing kick of Key limes.
Spring is just around the corner! I can feel it. We are consistently hitting positive temperatures every day now and I’m driving around town on more concrete than ice. I have Spring Fever so bad, I can taste it! I’m pretty sure most of the Sunday Supper contributors feel the same way, that’s why we are doing a Spring inspired Sunday Supper!
And I didn’t even realize it until earlier this week – but this would be posting on “St. Patty’s Day.” If you want, you could add a few drops of green food coloring to this to get it in the spirit of things.
To begin this lovely dessert, you’ll need 1 1/2 cup of crumbs, and not just any crumbs, but Biscoff cookie crumbs! If you can’t find these cookies, graham crackers are perfectly acceptable. Pulverize the cookies in your food processor or crush them with a rolling pin.
Line the bottom of a spring form pan with parchment paper. Set it aside.
Place the crumbs in a bowl and pour in 6 tablespoons of melted butter.
Stir those together and press them into the bottom of your pan.
Stick that in the fridge and let it cool.
Preheat your oven to 300 degrees.
Begin juicing your Key limes. If you can’t find Key limes, you can use regular limes, but trust me, Key limes are the bomb! You’ll need 1/2 cup of the juice.
In your mixing bowl, combine 3 blocks (24 ounces) of room temperature cream cheese and a tablespoon of cornstarch.
Add in a tablespoon of zest from the limes.
And 1 cup of sugar.
Beat these together until smooth and creamy – be sure to scrape the sides of the bowl with a spatula.
Beat in 3 eggs, one at a time, until each egg is just combined. Once they are combined, slowly pour the lime juice into the batter with the mixer going. As soon as it is combined, stop mixing.
Pour the mixture into the pan over the crust.
Bake this for 55-65 minutes or until the cheesecake is set. (To help aide in preventing cracking, bake with another baking dish half-filled with water on a lower shelf)
When the baking is done, turn off your oven, and let cheesecake set for 30 minutes with the oven door open 4-5 inches. Then remove it from the oven to a cooling rack and when cheesecake is near room temperature, cover it and refrigerate overnight.
The next day, enjoy this heavenly, decadent, and refreshing dessert! Dust it with some powdered sugar before serving if you like.
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Key Lime Cheesecake with Biscoff Crust
Ingredients
For the crust:
- 1½ c Biscoff Cookie crumbs
- 6 Tb melted butter
For the cheesecake:
- 24 ounces cream cheese, room temperature
- 1 c sugar
- 1 Tb fresh Key lime zest
- 1 Tb cornstarch
- 3 eggs
- ½ c fresh Key lime juice
- powdered sugar for dusting, optional
Instructions
- Combine the cookie crumbs and butter in a small dish. Pour them into spring-form pan that is lined with parchment paper. Press them down firmly. Refrigerate.
- Preheat your oven to 300 degrees. Juice and zest your limes.
- In a large mixing bowl, blend the cream cheese, cornstarch, sugar, and lime zest until smooth. (Be sure to scrape bowl to make certain everything is mixed.)
- With the mixer going, gradually add the three eggs, one at a time, incorporating each before adding the next. Again with mixer going, VERY SLOWLY pour in the lime juice, mixing until it is just mixed.
- Pour the mixture into your crust and bake for 55-65 minutes or until the cheesecake is set.
- When the baking is done, turn off your oven, and let the cheesecake set for 30 minutes with the oven door open 4-5 inches. Remove it from the oven and place it on a cooling rack. When cheesecake is near room temperature, cover it and refrigerate overnight.
- Serve with a dusting of powdered sugar on top.
- Enjoy!
Notes
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
I love key lime! Awesome Constance!
Constance, love this post! The cheesecake looks fantabulous, so rich, thick and creamy. I got a big kick out of your sparkly green nail polish too – perfect for springtime and St. Patty's.
I love the flavors in this cheesecake!! oo and I LOVE your nails!
Constance, this cheesecake sounds divine! I have still yet to try biscoff, but I love key lime and cheesecake so I'm thinking this is going to be 3x as delicious!
Oh your biscoff crust just made this even more incredible
oh my goodness! this cheesecake looks soooo good! And the crust?! LOVE this!
Those spices in the crust would really elevate the cheesecake, great idea
My husband requested a cheesecake with crumbled cookies the other day. The thing is I know all those middle european cheesecakes and to make those I need special ingredients that i don't get here. However your recipe will work for me and even have the tin lying around. I ll tell him later on that it was your recipe. Thanks fro sharing!
I adore cheesecake, and this looks and sounds so yummy!!! Can't wait to try this, and yes, super cute nails ;-)
Love the idea of a key lime cheesecake. It sounds so bright and refreshing!
Dee-licious and luscious looking cheesecake, Constance. By the looks and sounds of dessert, I would almost swear you were posting from Florida and not Alaska =)
BTW My hat is off to you. I sooo admire that you are grateful for driving on concrete and not ice. Glad you feel warmer springtime temps are around the corner =)
This looks fabulous, Constance. I love cheesecake and love key lime pie, so I KNOW I would love this. And I love, love, love the green sparkling tips to your nails. Gorgeous and PERFECT for St. Paddy's. Love!!
My recent post #SundaySupper: Springtime Egg Bake with Asparagus and Artichokes
A Biscoff crust? How cool…just had Biscoff for the first time a couple of weeks ago, and I know it's amazing with a Key lime filling. Bravo!
I LOVE LOVE LOVE key limes! I don't do much baking, but I need to make this!
BTW…nice mani!
Key lime is my favorite! I can't wait to give this a try soon.
The slice looks SO creamy! I´m dying to try this version of key lime `pie´ without condensed milk. Your nails are very st. patrick-y Constance!
I adore key lime anything.
With your step-by-step photos and directions, I think I no-baking blogger like me could attempt this recipe with success. Love your nails, too!
Alaiyo
My recent post Anchovy and Egg Salad #SundaySupper
This looks divine!!I love your pictures and the key lime sounds so so delicious!!Perfect spring dessert :)
My recent post Green Garbanzo Hummus #SundaySupper
This looks amazing! The Key Lime must add such a bright citrus flavor to the cheesecake. Yum!
Oh, wow! That looks divine!
My recent post Confession No. 85 – So, you think you’re an expert?
Thank you Adam!
I so love Biscoff cookies. Key lime pie is a favorite of mine too and this cheesecake version sounds fresh and bright for spring.
I think I like key lime cheesecake more than I like key lime pie. Your version looks amazing!
My recent post Asparagus and Prosciutto Bundles for #SundaySupper
Mmmmm….this is one extraordinary cheesecake….from the fabulous Biscoff crust through the amazing key lime cheesecake!
My recent post Strawberry Cheesecake Parfaits…#SundaySupper
I giggled when your version of spring is that you reach positive temps! LOL!
You captured my heart with key lime!
Only during the day – I was out taking photos last night at -4. :)
What a delicious recipe and love the use of Biscoff for the crust. Also appreciate your sporting sparkly green nails for St. Patrick's Day! :-)