Keylime Chiffon Cheesecake Recipe

Preheat Oven

Preheat your oven to 325°F (160°C).

Mix Dry Ingredients

In a large bowl, sift together the flour, sugar, baking powder, and salt.

Mix Wet Ingredients

In a separate bowl, whisk together the vegetable oil, egg yolks, water, and vanilla extract until smooth.

Combine Mixtures

Gradually add the wet ingredients to the dry ingredients and mix until combined.

Whip Egg Whites

In a clean bowl, beat the egg whites and cream of tartar until stiff peaks form.

Fold Egg Whites

Gently fold the whipped egg whites into the batter until no white streaks remain.

Bake Cake

Pour the batter into an ungreased tube pan and bake for 60 minutes or until a toothpick comes out clean.

Cool Cake

Invert the pan and allow the cake to cool completely before removing it.

Prepare Cream Cheese

In a large mixing bowl, beat the softened cream cheese until smooth.

Add Sugar and Sour Cream

Gradually mix in the granulated sugar and sour cream until well combined.

Add Key Lime Ingredients

Add the key lime juice, eggs, vanilla extract, and key lime zest. Mix until smooth.

Bake Cheesecake

Pour the cheesecake filling over the cooled chiffon cake in the tube pan. Bake at 325°F (160°C) for 50-60 minutes or until the filling is set.

Cool Cheesecake

Turn off the oven and let the cheesecake cool inside for 1 hour before refrigerating.

Mix Glaze Ingredients

In a small bowl, whisk together powdered sugar and key lime juice. Add water if the glaze is too thick.

Glaze the Cheesecake

Once the cheesecake is completely cooled, drizzle the key lime glaze over the top before serving.