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Key Lime Cheesecake With Marshmallow Cream Topping

Key Lime Cheesecake with Marshmallow Cream Topping, bright lime flavor paired with creamy cheesecake is tropical summer dessert perfection!
Prep Time15 minutes
Cook Time1 hour 30 minutes
Chilling6 hours
Total Time7 hours 45 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Cheesecake Recipes, Cream Cheese, Dessert Recipes, Key Lime, Key Lime Cheesecake, Lime, Lime Cheesecake, Summer Desserts
Servings: 12

Ingredients

Cheesecake Crust

  • 2 Cups Vanilla Wafer Cookies FInely Ground
  • 6 TBSP Butter Melted
  • ½ TSP Almond Extract

Key Lime Cheesecake

  • 3 8oz. Packages of Cream Cheese Room Temperature
  • ½ Cup Sour Cream Room Temperature
  • 1 Cup Granulated Sugar
  • 5 Large Eggs Room Temperature
  • 4 TBSP Key Lime Juice Freshly Squeezed
  • 1 TBSP Key Lime Zest
  • 1 TSP Vanilla Extract

Marshmallow Topping

  • 2 Cups Mini Marshmallows
  • ¼ Cup Milk
  • 1 Pinch Salt
  • 1 TSP Vanilla Extract
  • ¼ TSP Almond Extract
  • ¾ Cup Sour Cream

Instructions

Preparing the Crust

  • Preheat the oven to 350°F. Tightly wrap a 9-inch Springform pan with 3 layers of aluminum foil. Spring with non-stick spray and set aside.
  • Finely grind the vanilla wafer cookies to the consistency of flour with no large chunks remaining.
  • Melt butter and mix almond extract into the butter. Pour over butter over the cookie crumbs and mix together until the crumb is completely moistened.
  • Pour crumb into the prepared Springform pan and using the bottom of a flat glass, press the crumb firmly and evenly in the base of the pan.
  • Bake at 350°F for 12-14 minutes until it appears set and the edges are golden brown.

Preparing the Cheesecake Batter

  • In a stand mixer, whip the cream cheese until smooth and creamy.
  • Add in the sour cream and continue to whip for 1-2 minutes on high speed. Scrape down the sides of the bowl.
  • Add eggs one at a time, mixing on low speed and scraping down the bowl between the addition of each egg.
  • Add in the lime juice, lime zest and vanilla extract. Mix until well combined on low speed.
  • Remove mixing bowl from mixer and give the bowl a few hard taps on the counter to help release any bubbles.
  • Pour batter over cooled crust. Loosely cover the cheesecake with aluminum foil. Place Springform pan into a large roasting pan and place in the oven. Fill roasting pan with enough hot water to cover halfway up the Springform pan.
  • Bake in the oven for one hour. Uncover the cheesecake and bake an additional 20-30 minutes, until the sides are set and the center still jiggles slightly. Remove cake from oven and water bath.
  • Allow to rest at room temperature for one hour. Unwrap aluminum foil and let chill in the refrigerator uncovered overnight (at least 5 hours).

Preparing the Marshmallow Topping

  • In a large saucepan, combine marshmallows and milk. Heat over low heat until melted.
  • Add in salt, vanilla and almond extracts, stir until combined. Remove from heat and allow to come to room temperature.
  • Stir in sour cream until combined. Spread over top of chilled cheesecake, leaving about ½ inch border uncovered around the edge of the cheesecake. Chill for at least one hour to allow to set.
  • To serve, use an inverted spatula to loosen the sides of the cheesecake from the pan if needed. Remove springform sides and enjoy!