Key Lime Jello Cheesecake
Homemade delicious & creamy lime cheesecake topped with lime Jello and a whipped cream topping. The perfect balance of sweet, tart, and refreshing!
Servings 8 servings
Ingredients
Crust
- 2 cups crushed graham cracker crumbs
- 3 tbsp sugar
- ½ cups unsalted butter melted
- 2 tbsp lime zest
Key Lime Cheesecake Filling
- 1 cup sugar
- 1 tbsp cornstarch
- 8 oz cream cheese softened
- 4 large eggs
- 2/3 cup sour cream
- 1/3 cup heavy cream
- 1/2 cup key lime juice
- 1 1/2 tsp vanilla extract
Topping
- 3 oz lime gelatin
- Whipped Topping
Instructions
Make the Graham Cracker Crust:
- Preheat the oven to 350 degrees.
- Line a 9-inch springform pan with parchment paper and spray with baking spray. Be sure to line the outside of the pan with foil (make sure the outside is wrapped enough in foil to ensure no water seeps into the pan).
- Combine the graham cracker crumbs, sugar, and lime zest in a large mixing bowl. Mix in the melted butter until it holds resembles wet sand.
- Empty out the graham cracker crumb mixture into the springform pan and press the crust down evenly across the bottom of the pan.
- Bake in the oven for 10 minutes, then remove from the oven and allow to cool.
- Reduce oven temperature to 325 F.
- Fill a large roaster pan about ¼ way full with warm water and set it to the side.
Make the Cheesecake Filling:
- In a small mixing bowl, whisk together sugar and cornstarch until well combined.
- Add cream cheese to a large mixing bowl, and pour the sugar and cornstarch mixture over top.
- Using a handheld mixture, mix the cream cheese, sugar, and cornstarch until smooth.
- Next, add one egg at a time while mixing.
- Scrape down the sides and bottom of the bowl and make sure that everything is well incorporated.
- Add in the sour cream and heavy cream. Mix until combined.
- Mix in the lime juice and vanilla.
- Pour the cheesecake mixture over the cooled graham cracker crust.
Baking, Cooling, & Making the Lime Jello Topping:
- Place the cheesecake in a roasting pan, then place the roasting pan into the oven. Carefully pour in enough boiling water around the cheesecake pan to reach halfway up the side of the cheesecake pan.
- Bake in the oven for about 60-65 minutes.
- Remove from the oven and cool on a wire rack for about 1 hour.
- Cover and chill in the refrigerator for a minimum of two hours (you can also leave it in the refrigerator overnight).
- Follow the directions on the back of the gelatin box.
- Once the gelatin is completely cool and cold, pour over the cheesecake.
- Place into the fridge for about 4 hours.
- Remove from the fridge and top with dollops of whipped topping and lime wedges.
- Serve & Enjoy!