WHITE CHOCOLATE KEY LIME CHEESECAKE
Make and share this White Chocolate Key Lime Cheesecake recipe from Food.com.
Provided by mikconmolnar
Categories Cheesecake
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Prepare crust (see below).
- Heat oven to 350°F.
- In bowl beat softened cream cheese until smooth, add heavy cream, sour cream, beaten eggs, sugar, melted butter, flour, corn starch, melted white chocolate, juice from key limes and vanilla. Pour into crust in spring form pan. Bake 1 hour, turn oven off and leave for 1/2 hour with door closed. Chill 12 hours before serving.
- Crust: Melt butter combine ingredients and pat in bottom of spring form pan.
Nutrition Facts : Calories 825.4, Fat 53.8, SaturatedFat 30.2, Cholesterol 214.1, Sodium 447.6, Carbohydrate 78.2, Fiber 1.2, Sugar 65.8, Protein 11.5
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.
KEY LIME CHEESECAKE
I modified this old family recipe to use healthier ingredients. The texture is so smooth and light. It is a favorite dessert that is enjoyed by all.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a large bowl, combine graham cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. , In a large bowl, beat the cream cheeses, sugar substitute, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in the sour cream, lime juice, vanilla, lime zest and food coloring if desired. Pour filling onto crust. , Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 350° for 40-45 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill overnight. Refrigerate leftovers.
Nutrition Facts : Calories 205 calories, Fat 12g fat (7g saturated fat), Cholesterol 81mg cholesterol, Sodium 293mg sodium, Carbohydrate 16g carbohydrate, Fiber 0 fiber), Protein 9g protein.
WHITE CHOCOLATE-KEY LIME CHEESECAKE SQUARES
Enjoy these baked cheesecake squares made using white chocolate - a wonderful dessert with citrusy twist.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 16
Number Of Ingredients 16
Steps:
- Heat oven to 325°F. Lightly grease 8-inch square pan with shortening or cooking spray.
- In medium bowl, beat 1/2 cup butter and the brown sugar with electric mixer on medium speed until creamy. Add 1 teaspoon of the vanilla; beat until blended. On low speed, beat in flour until blended. Press dough into pan. Bake 25 minutes or until golden brown. Cool on cooling rack.
- Meanwhile, in large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until creamy. Add whole egg, 1 teaspoon of the lime peel and remaining 1 teaspoon vanilla; beat well. Add melted white chocolate; beat until combined. Cover; refrigerate.
- In 2-quart saucepan, mix egg yolks, granulated sugar and cornstarch; gradually stir in water and lime juice. Cook over medium-low heat, stirring constantly, until mixture thickens and coats the back of a metal spoon. Remove from heat; stir in 2 tablespoons butter and remaining 2 teaspoons lime peel. Cool 10 minutes.
- Spread cream cheese filling over baked crust. Pour lime curd over filling.
- Bake 40 minutes or until edges are lightly browned. Cool completely on cooling rack. Chill 2 hours. Cut into 4 rows by 4 rows. Garnish with lime slices. Store in refrigerator.
Nutrition Facts : Calories 292, Carbohydrate 37 g, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 122 mg
WHITE CHOCOLATE MOUSSE KEY LIME CHEESECAKE
This is a must at every family holiday dinner....
Provided by Cheryl Kaelin
Categories Cakes
Time 1h25m
Number Of Ingredients 18
Steps:
- 1. Crust Mix together the cracker, sugar, and butter. Press the mixture into bottom and 1-inche up the sides of a 10-inch spring form pan. Set aside
- 2. Filling In a medium saucepan over medium heat, add the lime juice. Whisk in the gelatin and 1/2 cup of the heavy cream and bring to a simmer. Remove the pan from the hear. Add 10 ounces of chopped white chocolate, stir until smooth. Allow to cool.
- 3. Using a electric mixer, blend together the cream chess, sugar and lime zest in a medium bowl until smooth. Slowly beat into the cooled white chocolate mixture into cream cheese mixture.
- 4. Using clean, dry beaters, beat the reaming 2-cups heavy cram in a small bowl until it forms soft peaks. Fold it into the white chocolate mixture and pout into the pie crust. Cover and freeze overnight.
- 5. Remove from freezer and run a sharp knife around inside of springform pan to help loosen the pie. Release springform from the bottom of the pan and transfer the pie to serving plate. Grate or curl the white chocolate over the top and garnished with candied limes. Cut into wedges with a knife that has been dipped into hot water and serve.
- 6. Candied Limes Bring a medium-sized saucepan of water to boil over medium heat. Add the lime glance for a couple of minuets. Set aside Put the limes in another medium saucepan and cover with equal parts of sugar and water. Simmer, covered over low heat for 1 hour. Remove the limes and drain until almost dry. Roll into sugar and set aside to dry.
- 7. You can also garnished with fresh limes, squeezing the lime over the sliced cheesecake give it a little zing...
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- For the crust, preheat the oven to 350 degrees F. Combine the graham cracker crumbs, brown sugar and butter in a bowl until well mixed. Press evenly into the bottom and up the sides of a 9-inch baking pan; bake for 8-10 minutes until fragrant and lightly golden. Let cool completely while preparing the other parts of the pie.
- For the lime curd, in a medium saucepan, melt the butter over medium heat. Add the sugar, lime juice, eggs and salt. Cook, whisking constantly, until the mixture bubbles and thickens, 10 minutes or so (depending on how hot the stove is); it should be the consistency of soft pudding. To avoid any little bits of cooked eggs, strain the mixture through a fine mesh strainer into a clean bowl. Stir in the lime zest. Press plastic wrap directly on the surface and refrigerate until no longer warm.
- For the cheesecake topping, in a medium bowl with an electric hand mixer (or in the bowl of a stand mixer fitted with the paddle attachment), mix together the cream cheese and sugar until very smooth. Add the sour cream and lime juice and mix until combined. Add the white chocolate and whip until creamy and thick.
- In a separate medium bowl with the electric mixer (no need to clean the beaters), or with a stand mixer fitted with the whisk attachment (PS: I often use my Blendtec fro whip cream!), beat the cream to stiff peaks.
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