Key Lime Cheesecake Dip Recipes

KEY LIME CHEESECAKE DIP

Steps:

• Beat cream cheese and sugar together in a bowl until light and creamy; add milk and beat until smooth.
• Stir lime juice into cream cheese mixture. Cover bowl with plastic wrap and refrigerate until chilled, at least 1 hour.

KEY LIME PIE DIP

Steps:

• Combine the cream cheese, sweetened condensed milk, lime zest and juice and salt in a large bowl. Beat with an electric mixer on medium-high speed until smooth. Add the heavy cream and whip until thick and fluffy. Transfer to a dip bowl and garnish with crushed graham crackers and lime slices. Serve with dippers.

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.