Key lime pie has a special place in my heart, since it was key lime pie that led a cookbook author to my photo of key lime pie cupcakes and tartlets, which ended up as the cover photo for his latest cookbook on key lime pie.
Creamy, citrusy and refreshing, it's the perfect summer dessert, and I put it into a cake, of course. Three layers of fluffy cake infused with lime zest are layered with cool and creamy lime cheesecake, and then frosted with lime buttercream. Salted, buttery graham crackers are sprinkled over the cake and in between each layer, and a simple garnish of fresh cherries and slices of lime are all the decoration it needs.
Today is a special day, too, because it was exactly seven years ago that my husband and I met. Seven years later, with a wedding, a house and a baby due in September, there's no one else I could imagine spending the rest of my life with. He's everything I every wanted, needed and dreamed of in a husband, future father to our kids, and best friend.
Key Lime Pie Cake
- one box white cake mix
- 3 eggs
- 1 cup whole milk
- 1/3 cup oil
- zest and juice of 1 lime
In a large bowl, whisk together the cake ingredients for several minutes until well blended. Pour into the cake pans and bake until a toothpick in the center comes out clean, about 22-25 minutes. Cool cakes completely.
- zest and juice of 2 limes
- 1 packet gelatin
- 1 1/2 pounds cream cheese, softened
- 1 cup sour cream
- 3/4 cup powdered sugar
In a microwaveable bowl, combine the lime juice, zest and gelatin. Let stand for 5 minutes, then microwave for 20-30 seconds to dissolve.
In the bowl of your stand mixer fitted with the whisk attachment, beat the cream cheese, sour cream and powdered sugar until smooth. Whisk in the gelatin mixture.
Line the bottom of an 8-inch springform pan with a circle of parchment paper. Spread half the cheesecake filling into the pan. Place two more circles of parchment paper on the first layer of cheesecake. Spread the rest of the filling over the papers, and add a fourth circle of parchment paper on top. Refrigerate for several hours, or overnight, until set.
- 1/2 cup unsalted butter, softened
- 1/2 cup shortening
- zest of 1 lime
- 2 cups powdered sugar
- 1 tablespoon meringue powder
- 2 tablespoons milk or cream, if needed
Graham Cracker Crumble.
- 1 cup crushed graham crackers
- 1/2 teaspoon salt
- 4 tablespoons melted butter
Unmold the cheesecake by removing the sides of the springform pan, then slide a spatula between the two circles of paper that separate the layers of cheesecake.
Place one of the cooled cakes on a cake pedestal or cardboard cake circle. Peel the paper off one side of one of the cheesecake layers, then carefully invert onto the cake, removing the other paper. Sprinkle with some of the graham cracker crumbs. Repeat with another layer of cake, cheesecake, crumbs, and the last layer of cake.
Frost the cake all over with the buttercream, and garnish as you like with more graham crackers, fresh fruit and lime slices.
Recipe from Curly Girl Kitchen