Key Lime Cheesecake Cups Recipes

KEY LIME CHEESECAKE I

Steps:

• Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Refrigerate.
• In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not over beat, or cake will crack during baking. Pour batter into prepared crust.
• Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.
• Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days.

KEY LIME CHEESECAKE CUPS

Steps:

• Beat cream cheese, sugar, vanilla, lime zest and juice in large bowl with mixer until blended. Gently stir in COOL WHIP.
• Place 1 wafer in each of 18 paper-lined muffin cups; cover with cream cheese mixture.
• Freeze 3 hours or until firm.

MY FAVORITE KEY LIME CHEESECAKE

Steps:

• NOTE: A HAND-HELD MIXER WORKS BEST FOR BLENDING THE FILLING, PAUSING AT INTERVALS TO SCRAPE SIDES OF MIXING BOWL. ALLOW A MINIMUM OF 4 HOURS FOR BAKED CHEESECAKE TO REFRIGERATE AND SET BEFORE SERVING. (STEP ONE): TEMPER 32 ounces Philadelphia cream cheese (four 8 ounce bricks) until room temperature is reached (about 1 1/2 hours); GRATE the outer green peel from enough key limes to yield 1/2 teaspoon plus desired amount for final garnish, using the finest shred grate of a cheese grater to produce fine zest flakes; SQUEEZE enough key limes to yield 1 cup juice.
• PREHEAT oven to 375°F with one oven rack in center position and another in the lowest position; MELT 4 tablespoons unsalted butter in a microwaveable dish in a microwave for about 40 seconds for the CRUST; PROCESS enough Nilla Wafers cookies in a food processor to yield 2 cups crumbs; ADD 1 tablespoon granulated sugar; POUR butter mixture through processor feeder tube while running; PROCESS mixture until thoroughly mixed; RESERVE a few teaspoons of crumb mixture for garnish if desired; DUMP crumb mixture into a 9-inch or 10-inch springform pan; LIGHTLY spread mixture evenly into bottom of pan to approximately 1/4 inch thickness, then partway up the sides of pan.
• BAKE the crust at 375°F on center rack for 5 minutes; REMOVE spring pan from oven and set aside; LEAVE oven on at 375°F.
• INTO a large mixer bowl add 32 ounces tempered cream cheese, 1 1/4 cups granulated sugar, 1/4 cup flour and 1/2 teaspoon fresh Key lime zest; WHIP with mixer on medium speed until blended.
• POUR in 1 cup freshly squeezed Key lime juice and 1 tablespoon pure vanilla extract while mixing on lowest speed; MIX in 1 cup real sour cream; ADD 1 (5.1 ounce) package Jell-0 Vanilla Instant Pudding mix gradually while mixing on highest speed until well blended and lump-free; BEAT 4 eggs in a separate bowl, then add to mixture, beating on lowest speed until blended, without over-mixing or creating air bubbles (pause to scrape sides of bowl if necessary).
• POUR the cheesecake batter carefully into the springform pan containing crust mixture; SMOOTH mixture in swirls from edges of pan to center until level, using a flexible spatula.
• BAKE cheesecake at 375°F for 15 minutes; REDUCE oven temperature to 260 F.; CONTINUE baking cheescake for 1 hour for a 10-inch pan, or 1 hour and 7 minutes, for a 9-inch pan.
• REMOVE cheesecake carefully from oven; GENTLY run a sharp knife around edges of cheesecake in springform pan to loosen; LEAVE cheesecake in springform pan and allow to cool completely on a wire rack; REFRIGERATE cheesecake in the springform pan for at least 4 hours to set; REMOVE side pan carefully.
• SPRINKLE a light border of cookie crumbs on cheesecake; TOP with a dollop of fresh whipped cream (use a pastry bag with decorator tip); GARNISH each serving with a pinch of finely grated fresh key lime zest and/or a fresh key lime twist if desired.
• SERVE and ENJOY!

KEY LIME CHEESECAKE POPS RECIPE BY TASTY

Steps:

• Make the crust: Crush the graham crackers by pulsing in a food processor, or place them in a large zip-top bag and use a rolling pin to crush into fine crumbs.
• Transfer the graham cracker crumbs to a medium bowl and add the shredded coconut. Mix to combine, then add the melted butter. Stir until the mixture has the texture of wet sand.
• Grease an 11-inch (28 cm) tart pan with nonstick spray. Pour the graham cracker mixture into the pan, then use a measuring cup to press the mixture around the pan in an even layer.
• Make the filling: In a large bowl, whip the cream cheese with an electric hand mixer or fork until smooth. Add the powdered sugar, lime zest, lime juice, vanilla, and heavy cream and continue to whip until stiff peaks form.
• Spread the filling over the crust, smoothing the top with a spatula, then freeze for 30 minutes.
• Remove the cheesecake from the freezer and unmold. Insert 8 popsicle sticks through the sides of the crust, spacing evenly.
• Decorate the top of the tart with whipped cream and key lime zest.
• Freeze for 4 hours.
• Cut the tart into 8 slices and serve.
• Enjoy!