Key Lime Cheesecakes With Raspberry Swirls Recipes

KEY LIME CHEESECAKE

Steps:

• Adjust the oven rack to the center position, with a lower oven rack in place for the water bath described in step 5, and preheat oven to 350°F (177°C).
• If your graham crackers aren't crumbs yet, use a food processor to pulse them into fine crumbs. Pour crumbs into a medium bowl and stir in sugar and melted butter until combined. Mixture will be sandy. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan. No need to grease the pan first. I use the bottom of a measuring cup to pack the crust down tightly. Pre-bake for 10 minutes. Remove from the oven and allow crust to slightly cool as you prepare the filling.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the lime juice, sour cream, vanilla extract, and lime zest then beat on medium-high speed until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter as best you can.
• Pour cheesecake batter into warm crust. Use a rubber spatula or spoon to smooth it into an even layer.
• Boil a kettle or pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. Place a large metal baking or roasting pan (I usually use a 9×13-inch baking pan-do not use glass) on the bottom rack of the preheated oven. Pour boiling water into pan, about 1 inch deep. Immediately place the cheesecake on the center rack. Close oven to trap the steam inside. This unique water bath adds steam to the oven without having the cheesecake sit inside the water itself, which is the traditional water bath method explained in the recipe Notes.
• (Note: if you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking.) Bake cheesecake for 55-70 minutes or until the center is almost set. When it's done, the center of the cheesecake will slightly wobble if you gently shake the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven as it cools down for 1 hour. Remove from the oven, then cool cheesecake completely at room temperature. Then refrigerate the cheesecake for at least 4 hours or overnight.
• Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Add optional toppings if desired. I used a piping tip for the pictured whipped cream. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice.
• Cover and store leftover cheesecake in the refrigerator for up to 5 days.

KEY LIME CHEESECAKE WITH RASPBERRY SAUCE

Steps:

• Heat oven to 325°F. In medium bowl, mix crust ingredients. Press in bottom of ungreased 9-inch springform pan. Refrigerate.
• In large bowl, beat cream cheese until smooth. Gradually beat in sugar. At low speed of electric mixer, beat in eggs 1 at a time, blending just until smooth. Add remaining filling ingredients; beat until smooth. Pour into crust-lined pan.
• Bake 55 to 65 minutes or until set. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Turn oven off; let cheesecake stand in oven 30 minutes with door open at least 4 inches. Remove from oven; let stand 10 minutes. Remove side of pan; cool to room temperature on cooling rack. Cover and refrigerate overnight or up to 2 days.
• To make sauce, drain raspberries, reserving syrup. Add water to syrup to make 3/4 cup. In 1-quart saucepan, mix syrup mixture and cornstarch. Add jelly; cook and stir over medium heat until thickened and clear. Stir in raspberries. Refrigerate until cold. Serve cheesecake with sauce. Cover and refrigerate any remaining cheesecake and sauce.

VEGAN CHEESECAKE (RASPBERRY SWIRL AND KEY LIME)

Steps:

• Preheat oven to 350°F.
• Crust:.
• Combine cracker crumbs and sugar with melted margarine in a small bowl. Press mixture into a spring form cheesecake pan. (or other pan of choice.) Bake at 350°F for about 8-10 minutes. Remove from oven.
• Filling:.
• Combine all filling ingredients into blender or food processor. If you are not using the tofu, you can hand mix it, but with tofu it is necessary blend it really well or you will get lumps. If you use the pectin, make sure the pectin is properly dissolved and mixed well. (I usually add the pectin to the lemon juice and mix before adding the other ingredients).
• Pour mixture into prepared crust and bake for about 45 minutes at 350°F Check often. Cake is done when it begins to pull away from the sides and appears to be set in the middle. (Some people wait for a slightly brown top, but I find that if cooked too long it starts to bubble and crack).
• Chill for about 3 hours or overnight.
• For raspberry swirl:.
• Thaw raspberries. Press through a sieve to remove seeds (optional). Combine lemon juice, pectin and raspberries an stir thoroughly.
• Drop blobs of raspberry mixture onto surface of uncooked cheesecake. Stir in decorative swirls with a butter knife or chopstick. Bake as above. Be careful not to let the top bubble or crack too much or your design will be ruined.
• Happy baking. :).

KEY LIME CHEESECAKES WITH RASPBERRY SWIRLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 mini muffin pans and line with fancy paper liners.
• Combine the cookies, butter, and lime zest in a bowl until evenly moistened; press into the bottom of the prepared pans. I find a shot glass works wonderfully for this.
• Bake in the preheated oven 5 minutes; allow to cool.
• In a large bowl, stir together the cream cheese and sugar. Gradually stir in the eggs, key lime zest, key lime juice, and vanilla extract. Pour the mixture into the prepared cups, filling almost to the top. Spoon a drop of preserves on top of each one. Swirl preserves into the cream cheese mixture with a toothpick.
• Bake in preheated oven 13 to 15 minutes. Allow to cool completely before removing from pans, 6 to 8 hours.