KEY LIME CHEESECAKE I
My favorite dessert to make has to be cheesecakes. This is just one of many that gets a lot of requests. It is sweet and tangy just like its more familiar cousin, the pie. I usually serve it with whipped cream and lime slices. Enjoy!
Provided by BLUEKAT76
Categories Desserts Cakes Cheesecake Recipes
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 381.9 calories, Carbohydrate 28.2 g, Cholesterol 124.1 mg, Fat 27.8 g, Fiber 0.4 g, Protein 6.7 g, SaturatedFat 16.7 g, Sodium 290.1 mg, Sugar 20.4 g
LEMON-LIME CHEESECAKE
Fresh lemon and lime zest and juice flavour a classic cheesecake with a graham crust.
Provided by Philadelphia Cream Cheese
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 6h
Yield 16
Number Of Ingredients 12
Steps:
- HEAT oven to 350 degrees F.
- MIX graham crumbs and butter; press onto bottom of parchment-lined 9-inch springform pan.
- BEAT cream cheese and granulated sugar in large bowl with mixer until blended. Add lemon zest and juice, lime zest and juice, and vanilla; mix well. Blend in flour. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
- BAKE 35 to 40 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- BEAT cream in small bowl with mixer on high speed until stiff peaks form, gradually adding icing sugar after soft peaks form. Spread over cheesecake.
Nutrition Facts : Calories 302.2 calories, Carbohydrate 17.9 g, Cholesterol 102.9 mg, Fat 24 g, Fiber 0.3 g, Protein 5.3 g, SaturatedFat 14 g, Sodium 226.9 mg, Sugar 13.8 g
LAYERED LIME CHEESECAKE
Make this stunning layered, citrussy dessert ahead of time if you're entertaining. It's a crowd-pleaser that's part key lime pie, part cheesecake, part trifle
Provided by Barney Desmazery
Categories Afternoon tea, Dessert, Treat
Time 40m
Number Of Ingredients 9
Steps:
- Whizz the biscuits to crumbs in a food processor, or tip into a food bag and crush with a rolling pin. Mix with the melted butter, then press into the base of a 20cm springform cake tin. Chill in the fridge until needed.
- Put the cream cheese, icing sugar and lime zest in a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until completely combined. Spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon. Leave to set in the fridge while you make the glaze.
- Soak the gelatine leaves in cold water. Tip the other ingredients for the glaze into a saucepan with 200ml water. Cook gently until the sugar has dissolved and the syrup is simmering. Drain and squeeze the gelatine of any excess water, then stir into the hot syrup to dissolve. Leave everything to infuse until just warm, then sieve the syrup into a jug. When cooled, pour over the cheesecake and put in the fridge overnight to set. Carefully remove the cake from tin before serving.
Nutrition Facts : Calories 428 calories, Fat 33 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 22 grams sugar, Fiber 4 grams fiber, Sodium 0.4 milligram of sodium
NO-BAKE KEY LIME CHEESECAKE
This easy mousse-like treat blends the tartness of Key lime pie with the richness of cheesecake. Its graham-cracker crust sets in the freezer rather than the oven, and the traditional whipped-cream topping is folded right into the filling, along with fresh citrus juice and zest, cream cheese, and sweetened condensed milk. Chill it overnight, and wake up to a world of bliss.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 35m
Yield Makes one 9-inch cake
Number Of Ingredients 9
Steps:
- Whisk together cracker crumbs, sugar, and salt. Stir in butter until mixture resembles wet sand and holds together when squeezed. Press evenly into the bottom of a 9-inch springform pan. Freeze until firm, 15 minutes.
- Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and condensed milk on medium-high speed until fluffy, about 5 minutes. Add lime juice, zest, and vanilla. Beat 1 minute more.
- In a separate bowl, whip cream to stiff peaks. Gently fold into cream-cheese mixture. Pour over chilled crust; smooth top with an offset spatula. Cover with plastic and refrigerate at least 12 hours and up to 3 days.
- Run a knife along cake's edge before releasing sides of pan, then under bottom to loosen. Serve, garnished with lime rounds.
COOL LIME CHEESECAKE
I started baking this treat several years ago, and it immediately won raves. The mixture of tart lime and sweet creamy cheesecake is absolutely scrumptious. At any get-together, it's a show-stopping dessert that's always enjoyed.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12-14 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the side of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 375° for 8 minutes. Place pan on a wire rack to cool. Reduce heat to 325°. , In a large bowl, beat cream cheese and sugar until smooth. Add sour cream and flour; beat well. Add eggs; beat on low speed just until combined. Stir in the lime juice, vanilla and food coloring if desired just until mixed. Pour into crust. Return pan to baking sheet., Bake for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with whipped cream and lime. Refrigerate leftovers.
Nutrition Facts : Calories 374 calories, Fat 26g fat (15g saturated fat), Cholesterol 118mg cholesterol, Sodium 290mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 0 fiber), Protein 6g protein.
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