Delicious Lime Cheesecake Ice Cream Recipes

DELICIOUS LIME CHEESECAKE ICE CREAM

Steps:

• Beat egg yolks with caster sugar and cream cheese until smooth. Add lime curd, milk and cream. mix well until sugar is fully incorporated.
• Churn in an ice cream maker for approx 20 minutes. Remove from churner & place in a container & freeze for at least 1 hour. Allow to 'sit' for a couple of minutes before serving.

COOL LIME CHEESECAKE

Steps:

• Pre-heat oven to 325 degrees.
• In a bowl, combine crumbs and sugar; stir in butter.
• Press onto the bottom and 1 inch up the side of a greased 10-inch springform pan.
• Bake at 375 degrees for 8 minutes; cool.
• In a mixing bowl, beat cream cheese and sugar until smooth.
• Add sour cream and flour; beat well.
• Beat in eggs on low speed just until combined.
• Stir in lime juice, vanilla and food coloring if desired just until mixed.
• Pour into crust.
• Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water; place in oven and bake for 50-55 minutes or until center is almost set.
• Remove cheesecake from oven and water-filled pan and cool on a wire rack for 1 hour.
• Refrigerate overnight.
• Remove sides of pan (May need to run a knife around the rim to loosen from sides of pan).
• Garnish with whipped cream and lime slices.

ICE CREAM CHEESECAKE

Steps:

• Set oven to 450°F.
• Prepare a 10-inch springform pan.
• Crush pretzels before measuring them, then press into the bottom of a springform pan.
• Bake for 8 minutes.
• Remove from oven, and cool completely.
• For the cheesecake: combine 1 cup sugar with the cream cheese, and beat until smooth; add in the cottage cheese, sour cream and limeade (use half for a less tart taste); beat well until thoroughly combined.
• Soften the ice cream, and fold the cheesecake mixture into the ice cream.
• Spread mixture over the pretzel crust in the pan.
• Cover with plastic, and freeze a minimum of 6 hours or until thoroughly frozen.

LEMON-LIME CHEESECAKE

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.