Lime Layered Cheesecake is the perfect slice of creamy, tangy dessert heaven. This is a true layer cake made with cheesecake layers instead of regular cake layers.
As I’ve confessed before, despite the fact that I ran a successful custom cake business for 10 years, cake is probably my least favorite dessert, especially layer cake. It’s not that I don’t think cake tastes good, I do, especially a good scratch-baked cake. I enjoy a slice of Bundt or pound cake with a cup of tea. But I will always choose a pie, tart, custard or cheesecake before a slice of layer cake.
Over the decade that I baked cakes for a living, I went out of my way to include non-traditional fillings and layers to make my cakes less cake-like. I put a giant cookie at the bottom of my Chocolate Chip Cookie Cake to make it better. Some of my other popular flavors had mousses, brownies, curds and cheesecake between the layers. You’ll see plenty of non-traditional layer cakes in future posts.
One of my personal favorite flavors from my cake business was the “Key Lime Cake”. That cake was made with layers of vanilla cake, lime cheesecake, graham cracker crunch and lime curd. With this Layered Cheesecake recipe I’ve taken that concept one step further and eliminated the cake all together.
This is a layer cake using cheesecake layers rather than normal cake layers. I love the contrast of tangy lime curd with creamy cheesecake. By adding a graham cracker crust to one of the layers we also have a nice crunchy element as well.
Layered Cheesecake must be really tricky to make, right?
Nope! Layered Cheesecake is surprisingly easy to make. This is one of those times when an idea I had in my head actually works exactly as I imagined. Believe me, that’s not always the case.
Just a few things to keep in mind for making a successful Layered Cheesecake. First of all, the cheesecake should be baked all the way through to the center. Because these layers are much thinner than a regular cheesecake they won’t continue to bake after coming out of the oven. You’ll also need to work with the layers while they’re frozen so you can build the cake without smooshing the layers.
The lime curd is made with just enough gelatin so it will hold it’s shape when the cake is cut. When you pour soft lime curd between the frozen cheesecake layers it will set quite quickly and adhere to the cheesecake layers for a seamlessly layered cake.
Just when you thought cheesecake couldn’t get any better, it does.
Watch the recipe video to see how-to put together this stunning Lime Layered Cheesecake:
You might also like: