Today is a special post. It’s my husband’s birthday today. Every year I always make him whatever he wants for his birthday. It’s normally a cheesecake, but since I’ve made about four cheesecakes so far this year I decided to be brave and try to create a key lime cheesecake. He loves the Cheesecake Factory’s Key Lime cheesecake and I needed a change.

This is very similar to the Cheesecake Factory Key Lime Cheesecake. Their cheesecake is a bit more tart, mine has a subtle taste of key lime. I added a little vanilla to the crust to add a little extra flavor to complement the key lime taste in the cheesecake. To add a little more zing, you could squeeze some of the juice from a key lime on top of each piece before serving.

Happy Birthday J!

You are a wonderful husband and I know you will be a great dad! I thank God for you everyday and I am so happy that we get to spend our lives together. Thank you for being a Godly leader, and a hard-working husband. I pray that we will have many more birthday’s to celebrate together.


Key Lime Cheesecake

Cooking time: 1 hour 10 mins, cool for 30+ minutes, plus refrigerate overnight



2 cups graham cracker crumbs

1 1/2 tbsp sugar

1/2 cup butter, melted

1/4 teaspoon vanilla extract


3 (8 oz.) packages cream cheese at room temp.

1 cups sugar

2 1/2 tbsp flour

4 eggs

3/4 cup sour cream

1/4 cup key lime juice

1 tbsp key lime zest


Preheat oven to 325 degrees

Combine graham cracker crumbs and sugar. Stir melted butter and vanilla together and pour into crumb mixture, stir until moistened. Pour the mixture into a springform pan. Press the crumbs into the bottom and up the sides of the pan. Bake for about 8 minutes. Remove and cool to room temperature.

To make the cheesecake filling, with an electric mixer, beat on low cream cheese first for 1 -2 minutes until smooth and creamy. Add in sugar and flour. Turn up to medium speed until light and fluffy. On low, add eggs one at a time, mixing well with each addition. (Before adding sour cream, mix well with spoon until smooth.) Add sour cream, and slowly drizzle in key lime juice and add zest, mix until combined. Bake for about 1 hour and 10 minutes at 325.

Turn oven off and open the oven door just a bit, let set in oven for extra 30 minutes to cool. The center will look shinier than the edges. That’s ok because it will continue to cook a little while it’s in the pan. Remove from the oven and let cool completely to room temperature. Chill in the refrigerator overnight.

 Recipe by Aromatic Delights


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