Individual Lime Cheesecakes Recipes

NO-BAKE LIME CHEESECAKE

Steps:

• In a large bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Cover and refrigerate for at least 30 minutes., In a small saucepan, sprinkle gelatin over lime juice and cold water; let stand for 1 minute. Stir in the sugar, eggs and lime zest. Cook and stir over medium heat until mixture reaches 160°. Remove from the heat., In a large bowl, beat cream cheese and butter until fluffy. Gradually beat in gelatin mixture. Cover and refrigerate for 45 minutes or until partially set, stirring occasionally. , In a small bowl, beat cream until stiff peaks form; fold into lime mixture. Spoon into crust. Cover and refrigerate for 3-4 hours or until set. Just before serving, remove sides of pan. Refrigerate leftovers.

LAYERED LIME CHEESECAKE

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.

MINI KEY LIME CHEESECAKES

Steps:

• Preheat oven to 325 degrees. Place muffin liners in 18 regular size muffin tins.
• In a small bowl, mix together graham cracker crumbs and butter until the crumbs are evenly coated. Place a spoonful of mixture into the bottom of each muffin tin liner. Press down gently to even.
• In a large mixing bowl, beat together filling ingredients until smooth. Pour the filling into each muffin tin cup.
• Bake for 20-23 minutes, until the cheesecakes start to puff up. The centers of the cheesecakes will start to firm and the tops of the cheesecakes will start to crack.
• Remove from the oven and let cool. Refrigerate for an hour before serving.
• Before serving, top with whipped cream and lime slices (optional).

INDIVIDUAL LIME CHEESECAKES

Steps:

• In a medium bowl, beat cream cheese and sugar with an electric mixer until creamy. Add lime curd; beat on low speed until just combined.
• Spoon mixture into tart shells. Place tart shells on a small baking sheet; place in freezer for 10 minutes.
• Top each cheesecake with whipped topping.

LIME CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F. Using large pieces of heavy-duty aluminum foil, wrap the bottom and sides of a 9-inch springform pan two or three times to ensure that it's water proof as you will be baking the cheesecake in a water bath; set aside.
• Place the cookies in a food processor and process the cookies until they're finely ground (about 30 seconds).
• Add the butter and pulse 10 to 15 times.
• Dump the cookie crumbs into the springform pan and using your hands, spread the cookie crumbs in an even layer across the bottom of the pan only (not up the sides). Place the prepared crust in the refrigerator while you prepare the filling.
• Place the cream cheese in a food processor or mixer and mix until smooth. Add the sugar and mix well.
• Add the eggs and the egg yolks one at a time and mix well after each addition.
• Add the lime juice and mix well.
• Pour the cheesecake batter into the prepared pan. It will be liquidy.
• Place the cheesecake inside a large, shallow roasting pan. Pour hot water inside the pan until it reaches half-way up the sides of the springform pan with the cheesecake. Carefully put the cheesecake in the oven. Bake the cheesecake for 50 minutes and then check it. The cheesecake is done when it's set, but not firmly set so that it's still jiggly in the middle (the cheesecake will set further as it cools).
• Remove the cheesecake from the oven and immediately remove it from the water bath. Carefully peel off the aluminum foil and set the cheesecake to cool on a wire rack.
• Once cooled, place the cheesecake in the refrigerator until ready to serve.

INDIVIDUAL MINI LIME CHEESECAKES

Steps:

• Line 12 muffin pans with baking liners.Place one vanilla in the bottom of each liner.
• Process the cottage cheese in a blender or food processor until smooth. Combine the cottage cheese with the Neufchatel in a medium bowl and beat at medium speed until creamy. Gradually add the sugar and mix well. Add the eggs,.
• lime rind, lime juice, and vanilla. Beat until smooth. Spoon the cheese mixture evenly over the vanilla wafers. Bake at 350F for 20 minutes or until the cheesecakes are almost set. (Do not over bake.) Let the cheesecakes cool completely on a wire rack. Remove from the pans and chill thoroughly. Spread the vanilla yogurt over the cheesecakes, and top each one with kiwifruit slices.

MINI LIME CHEESECAKES

Steps:

• Preheat oven to 350°F.
• In a medium bowl, combine gingersnap crumbs, brown sugar, and butter.
• Press in bottoms and up sides of a 12-cup miniature cheesecake pan.
• Bake for 10 minutes.
• Cook completely.
• In a medium bowl, combine milk and pudding mix.
• Beat at medium speed w/an electric mixer for 2 minutes, or until thickened.
• In a small bowl, combine cream cheese and confectioners' sugar.
• Beat at low speed w/an electric mixer until smooth.
• Beat in zest, juice, and vanilla.
• Add cream cheese mixture to pudding mixture, and beat at medium speed until smooth.
• Spoon mixture evenly into prepared crusts.
• Cover and freeze for at least 8 hours.
• Place cheesecakes in refrigerator 30 minutes before serving.