Lime Curd Cheesecake
Lime curd cheesecake is extra creamy and zesty thanks to the lime curd. The citrus filling pairs well with the graham cracker pecan crust.
The key to an extra creamy cheesecake? Curd. The thick and rich spread adds depth and flavor to the traditional cheesecake. Curd can be made with any type of citrus fruit. For this recipe, I chose lime to bring a zesty flavor to this lime curd cheesecake.
Why you should try this recipe: It’s inspired by the recipe at Hartwood Tulum in Mexico. After trying the cheesecake myself, I learned that curd makes all the difference in flavor and consistency. Curd is also relatively easy to make from scratch.
Overview: How to make lime curd cheesecake
- Make the lime curd: Over medium heat, combine eggs, egg yolks, sugar and lime juice. Cook until thickened, then pour mixture through a strainer. Chill curd for one hour.
- Prepare graham cracker crust: Combined graham cracker crumbs, pecans and melted butter. Press mixture into a springform pan (a cake pan works too). Bake at 325 F for 12 minutes.
- Make cheesecake filling: Beat cream cheese and sugar until light and fluffy. Add eggs one at a time, then mix in sour cream and lime curd. Transfer filling to baked crust.
- Bake the cheesecake: Place the cheesecake in a water bath and bake at 325 F for 1 hour. Turn oven off and crack the door open. Let cheesecake sit in the oven for 1 hour before transferring to the refrigerator to chill overnight.
Don’t have limes? You can easily make this recipe with lemons instead! Simply use 1/2 cup fresh lemon juice instead.
Cheesecakes require extra care when baking. The most important step is the water bath. A water bath for cheesecake is a way to bake cheesecakes evenly and prevent them from cracking. Wrap the outside and bottom of your springform pan or cake pan with aluminum foil (it’s best to do this before baking the crust and adding the filling). Place the pan in a roasting pan on the middle rack in the oven. Fill the pan with water until it goes 1-inch up the sides of the pan.
Lime curd also takes practice to make. Be sure to cook the curd over medium-low heat and constantly stir so the eggs don’t scramble. I find that using a heavy saucepan works best for temperature control.
Frequently Asked Questions
Can I use bottled lime juice instead of fresh limes? Yes, but be sure it is Nellie & Joe’s Key Lime Juice. It has significantly more flavor than other store-bought lime juice.
Can I use a cake pan? Yes, a cake pan may be used instead of a springform pan. Keep in mind that it may be harder to serve the cheesecake. I like a springform pan because the sides release easily and the cake can be served as is.
How to store lime curd cheesecake: Keep cheesecake covered and in the refrigerator for up to 3 days.
Can you freeze cheesecake? Yes. Chill the cheesecake in the refrigerator overnight, then wrap the entire cake in plastic wrap then aluminum foil to prevent freezer burn. Store on a flat surface in the freezer for up to one month. Defrost in the refrigerator before serving.
Lime makes for a wonderful star ingredient in dessert. I personally love key lime pie. This custard pie is delicious with a dollop of whipped cream and fresh lime zest. If you prefer simpler desserts, try my key lime pie sandwich cookies. They are simply delicious bite-sized treats!
Lime curd cheesecake is a unique dessert that will become a favorite of yours quickly. The combination of lime curd and pecan graham cracker crust will take you by surprise and leave you wanting more. If you enjoyed this recipe, be sure to leave a review and tag @ifyougiveablondeakitchen on social media.
Lime Curd Cheesecake with Pecan Graham Cracker Crust
- 2 large eggs, room temperature
- 2 large egg yolks, room temperature
- ⅔ cup (133 g) granulated sugar
- ½ cup freshly squeezed lime juice
Graham Cracker Pecan Crust
- 1 ½ cups graham cracker crumbs, (about 14 graham cracker sheets)
- ½ cup (113 g or 1 stick) butter, melted
- ½ cup finely chopped pecans
- 2 cups (450 g or 16 ounces) cream cheese, room temperature
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (120 g) sour cream, room temperature
- Place fine strainer over medium glass bowl. Set aside.
- In a heavy medium saucepan over medium-low heat, whisk together eggs, egg yolks, sugar and lime juice. Cook, whisking frequently, until no longer frothy, about 8 to 10 minutes (curd will resemble thickened sauce).
- Pour curd into prepared strainer; discard solids in strainer. Place plastic wrap directly onto surface of curd and refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 1 day.)
Graham Cracker Pecan Crust
- Preheat oven to 325° F.
- To prepare the 8-1/2-inch springform pan, grease it with butter and set the pan on a large piece of aluminum foil. Press the foil up the sides of the pan, using another sheet of foil if necessary to make sure all the sides are covered.
- In a small bowl, stir together graham cracker crumbs, butter and pecans until crumbs are well moistened. Press onto bottom of the pan. Bake until firm, about 12 minutes. Let crust cool completely. Keep oven on.
- In a bowl of a standing mixer, beat cream cheese with sugar. Beat in eggs, 1 at a time. Next, using low speed, beat in lime curd and sour cream until well incorporated, about a minute. Pour mixture onto the cooled, baked graham cracker pecan crust. Smooth the top of the cheesecake filling.
- Pull the middle oven rack out, place the large pan onto the rack, place the cheesecake into the large pan, and then pour in the hot water until it comes up 1 inch up the side. Bake in the 325° F oven until set around edge and center is still jiggly, 1 hour. Run knife around edge of cake. Turn off oven and let the cheesecake cool in oven for 1 hour.
- Remove cheesecake from the water bath and discard aluminum foil. Refrigerate cheesecake until chilled, at least 4 hours. When ready to serve, garnish with lime slices and chopped pecans.
Recipe inspired by cheesecake served at Hartwood restaurant in Tulum, Mexico; adapted from Canadian Living recipe.