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“This is my dessert recipe of the year so far. Wowzer. I used regular limes instead of key limes. You can also use lemon juice and lime juice. Serving size is estimated. Recipe courtesy of”
1hr 45mins

Ingredients Nutrition


  1. Preheat oven to 300. Position the oven racks so one is just above the middle position and the other is in the bottom third of the oven.
  2. Lightly grease a 9 inch springform pan. In a medium bowl, stir together the graham cracker crumbs and sugar.
  3. Add the melted butter and mix until the graham cracker crumbs are evenly coated and sandy in texture. Press the mixture into the bottom and 1/2 inch or so up the sides of a prepared pan.
  4. Bake the crust for 15 minutes. Remove from the oven and let cool while you prepare the filling.
  5. In a large bowl with an electric mixer, whip the cream cheese, sugar, cornstarch, and lime zest together until smooth and creamy, 1 to 2 minutes, scraping down the sides of the bowl as needed.
  6. Add the lime juice or lemon and lime juice and mix until combined. Add the eggs to the mix until just combined (over mixing can cause the cheesecake to crack while baking).
  7. 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 to 3 cups of boiling water.
  8. Immediately place the cheesecake on the upper rack and bake for 50 to 65 minutes until the cheesecake is set around the edges. A slight jiggle in the center of the cheesecake is fine. 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.
  9. Refrigerate the cheesecake overnight.
  10. 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.

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