Key Lime Cheesecake Day Date in the current year: September 26, 2024

Cheesecake is undeniably one of the world’s most delicious desserts. Over the last century, its popularity has soared, cementing its place in the hearts (and stomachs) of many. This is why back in 1985, Patti Jewel, the daughter of a home baker with a passion for cheesecake, thought this iconic dessert deserved a day of its own. After spending a summer perfecting her homemade cheesecake recipe, she decided it was time to celebrate and designated July 30 as Cheesecake Day.

Although the original Cheesecake Day was created in 1985, it didn’t gain widespread attention until it was published online in 2001. Since then, the celebration has spread across the globe, and Patti Jewel and her team at HolidaySmart have come up with thirteen more holidays celebrating specific types of cheesecake. One of them is Key Lime Cheesecake Day, cerebrated on September 26 since 2015.

Key lime cheesecake can be considered the younger brother of key lime pie, an iconic American dessert pie that has been around since at least the 1930s, maybe even earlier. Recognized as the official pie of Florida, key lime pie is made with a shortcrust or graham cracker pie shell, sweetened condensed milk, egg yolks, and key lime juice, offering a perfect combination of sweetness and tartness. The acidic lime juice makes the proteins in the condensed milk and egg yolks curdle, thickening the filling without baking.

Key lime cheesecake is very similar to key lime pie, but it has a cream cheese filling instead of egg yolks and condensed milk filling. Here’s an easy to make key lime cheesecake recipe you can try to celebrate Key Lime Cheesecake Day.

Combine 1 1/2 cups graham cracker crumbs with 6 tbsp melted butter. Press the mixture into the bottom and partially up the sides of a 9-inch springform pan. Refrigerate while you preheat the oven and make the filling.

To make the filling, combine 24 ounces softened cream cheese, 1 cup white sugar, 1 tbsp grated lime zest, and 1 tbsp cornstarch in a large bowl. Beat with en electric mixer until fluffy and smooth. Beat in 3 large eggs, one at a time, blending until smooth. Gradually add 2/3 cup key lime juice, preferably freshly squeezed, with mixer on low. Finish mixing the filling by hand and pour it into the prepared graham cracker crust.

Preheat you oven to 300 °F. Fill a shallow pan halfway with hot water and place it on the lower oven rack. This will create steam, helping to prevent the cheesecake from cracking during baking. Bake the cheesecake in the preheated oven for about an hour, or until set.

When the cheesecake is ready, turn off the oven but do not remove the cheesecake because it may crack. Open the oven door at least 4 inches and leave the cheesecake in the oven for about half an hour. Remove your key lime cheesecake from the oven and refrigerate it for at least 8 hours (preferably overnight) before serving. Bon appétit!