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Creamy Lime Cheesecake


  • Crust
  • 1 cup ground gingersnap cookies
  • 1/4 cup butter , melted
  • 1/4 cup granulated sugar
  • Filling
  • 3 packages (1 1/2 pounds) cream cheese, softened
  • 1 cup granulated sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons lime juice
  • 3 eggs
  • 1/4 cup heavy whipping cream


Serves 12-16.


Step 1

Preheat oven to 325º. Place shallow pan of water on bottom rack of oven. Spray pan with vegetable pan spray; set aside. In small bowl, stir together cookie crumbs, butter and sugar. Press mixture into bottom of prepared pan. Bake 8-10 minutes or until light golden brown. Remove from oven, cool.

Step 2

Reduce heat to 250º. In large mixer bowl, beat cream cheese until light and fluffy. Gradually beat in sugar until well blended. Add eggs one at a time, beating until smooth. Add cornstarch, lime juice and heavy cream. Pour filling into prepared crust.

Step 3

Bake 1 hour to 1 hour 15 minutes. Turn off oven, leave cheesecake in oven with door closed for 1 hour. Cool and refrigerate at least 4 hours.

Step 4

If desired, garnish with whipped cream and lime zest.