Key West Cheesecake 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 WEST CHEESECAKE

Steps:

• Heat oven to 400°F.
• In medium bowl, beat all 'Crust' ingredients untill crumbly. Press evenly in greased, round pan. Bake 12-14 minutes or until light golden brown. Cool 10 minutes. Remove from oven. Place tin foil over the bottom and sides of crust in the pan. Reduce oven heat to 325°F.
• Beat all 'Filling' ingredients together in large bowl, beating the eggs in one at a time.
• Remove off of pie crust. Pour 'Filling' mixture into crust evenly. Bake 1 hours and 10-20 minutes( or a little less than 70 minutes) until set. Cool 15 minutes.
• Loosen cheesecake along pan with knife after cooling, but do not remove from pan. Refridgerate uncovered for 3 hours until chiled. Then cover and refidgerate 9 hours.
• In saucepan, mix 'Key Lime Curd' and cook 8 minutes, stirring constantly until it thickens and coats back of stirring spoon. Spread over cheesecake. (Store cheesecake in fridge for up to 3-4 days if there are any leftovers).

KEY WEST CUPCAKES

Steps:

• To make filling, in large bowl, beat pudding mix and whipping cream with whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 cup lime juice and the food color; stir in powdered sugar until smooth. Cover and refrigerate.
• Heat oven to 350°F (325°F for dark and nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Spread 1 rounded tablespoonful filling on top of each cupcake. Stir frosting in container 20 times. Gently stir in 1 tablespoon lime juice and the lime peel. Spoon frosting into 1-quart resealable food-storage plastic bag. Cut 1/2-inch opening across lower corner of bag. Squeeze 1 tablespoon frosting from bag onto filling on each cupcake. Garnish with fresh lime wedge if desired. Store covered in refrigerator.

KEY WEST KEY LIME CAKE

Steps:

• Preheat oven to 325°.
• Spray a 9 x 13-inch baking pan with non-stick cooking spray or grease and flour lightly.
• In a large mixing bowl, add the cake mix, water, lime juice, lime zest, jello, vegetable oil and eggs.
• With an electric mixer, blend ingredients together until well combined, about 3 minutes.
• Pour into prepared pan and bake in preheated oven for 30 to 35 minutes or until a toothpick inserted off center comes out clean.
• For the frosting, combine the butter, cream cheese and vanilla with electric mixer.
• Add confectioners sugar and blend until smooth and creamy.
• Add milk to reach the desired spreading consistency.
• Spread frosting over cooled cake and garnish with lime zest.