Key Lime Cheesecake Cups Recipes

KEY LIME CHEESECAKE I

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.

KEY LIME CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners or spray with cooking spray.
• Mix cake mix, water, eggs, and vegetable oil together in a bowl using an electric mixer until batter is smooth, about 2 minutes. Add 2 tablespoons lime zest, lime juice, and food coloring; mix well. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until golden and a toothpick inserted in the center of a cupcake comes out clean, about 18 minutes. Cool cupcakes on a wire rack.
• Beat butter and cream cheese together in a bowl using an electric mixer until smooth and creamy. Add 2 tablespoons lime zest and vanilla extract to creamed butter mixture; mix well. Mix confectioners' sugar, 1/2 cup at a time, into creamed butter mixture until frosting is smooth; chill in refrigerator until frosting is thickened, about 30 minutes.
• Spread frosting onto each cupcake and top with sprinkles.

KEY LIME CHEESECAKE

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.

KEY LIME CHEESECAKE

Steps:

• For lime custard:.
• Whisk all ingredients in heavy small saucepan over medium heat until custard thickens and boils for 30 seconds, about 8 minutes.
• Cool to room temperature, stirring occasionally (mixture will thicken).
• For crust:.
• Preheat oven to 350°F
• Wrap 3 layers of foil around outside of 8- to 8 1/2-inch-diameter springform pan with 3-inch-high sides.
• Butter pan.
• Stir first 3 ingredients to blend in medium bowl.
• Mix in butter until moistened.
• Press crumb mixture evenly onto bottom and 1 1/2 inches up sides of prepared pan.
• Bake just until set, about 5 minutes.
• Cool completely.
• Maintain oven temperature.
• For filling:.
• Place cream cheese, 2/3 cup sugar, eggs, lime juice, and lime peel in processor; blend well.
• Spoon custard into crust; smooth top.
• Carefully spoon filling over.
• Set cheesecake in large baking pan.
• Add enough hot water to baking pan to come 1 inch up sides of cheesecake pan.
• Bake until almost set but not puffed and center moves slightly when pan is gently shaken, about 45 minutes.
• Meanwhile, stir sour cream and remaining 3 tablespoons sugar in medium bowl to blend.
• Carefully spoon sour cream mixture over hot cheesecake; smooth top.
• Bake until topping sets, about 10 minutes.
• Cool 10 minutes.
• Run knife around sides of pan to loosen.
• Cool cheesecake completely.
• Cover and refrigerate overnight.
• Do ahead Can be made 2 days ahead.
• Keep refrigerated.
• Release pan sides from cheesecake; transfer to platter.
• Garnish with lime slices and serve.
• ***Cook time does not include any of the cooling times.

KEY LIME CHEESECAKE POPS RECIPE BY TASTY

Steps:

• Make the crust: Crush the graham crackers by pulsing in a food processor, or place them in a large zip-top bag and use a rolling pin to crush into fine crumbs.
• Transfer the graham cracker crumbs to a medium bowl and add the shredded coconut. Mix to combine, then add the melted butter. Stir until the mixture has the texture of wet sand.
• Grease an 11-inch (28 cm) tart pan with nonstick spray. Pour the graham cracker mixture into the pan, then use a measuring cup to press the mixture around the pan in an even layer.
• Make the filling: In a large bowl, whip the cream cheese with an electric hand mixer or fork until smooth. Add the powdered sugar, lime zest, lime juice, vanilla, and heavy cream and continue to whip until stiff peaks form.
• Spread the filling over the crust, smoothing the top with a spatula, then freeze for 30 minutes.
• Remove the cheesecake from the freezer and unmold. Insert 8 popsicle sticks through the sides of the crust, spacing evenly.
• Decorate the top of the tart with whipped cream and key lime zest.
• Freeze for 4 hours.
• Cut the tart into 8 slices and serve.
• Enjoy!

KEY LIME CHEESECAKE SQUARES

Steps:

• CRUST---------.
• Preheat oven to 350 F degrees.
• In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs and ground almonds.
• Cut in butter using a pastry blender or a fork until mixture is crumbly.
• Prepare a 9 inch x 9 inch oven-proof casserole dish by spraying inside with a vegetable spray.
• Press wafer mixture firmly in bottom of casserole dish.
• Bake in preheated 350 F oven for 15 minutes.
• FILLING----------.
• In a mixing bowl using an electric mixer, beat softened cream cheese, sugar and egg until smooth.
• Add lime juice, grated lime zest and tapioca starch and beat until smooth and creamy.
• Spread mixture evenly over baked crust.
• Return to oven and bake at 350 F for 25 to 30 minutes or until set.
• Cool on wire rack.
• Chill in refrigerator for at least 1 hour before cutting into squares to serve.
• If desired, decorate top of cheesecake with pieces of lime or halved small fresh strawberries or quartered maraschino cherries (red and green).
• You can also use regular lime juice or use bottled key lime juice.

KEY LIME CHEESECAKE CUPS

Steps:

• Beat cream cheese, sugar, vanilla, lime zest and juice in large bowl with mixer until blended. Gently stir in COOL WHIP.
• Place 1 wafer in each of 18 paper-lined muffin cups; cover with cream cheese mixture.
• Freeze 3 hours or until firm.