COOL LIME CHEESECAKE
I started baking this treat several years ago, and it immediately won raves. The mixture of tart lime and sweet creamy cheesecake is absolutely scrumptious. At any get-together, it's a show-stopping dessert that's always enjoyed.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12-14 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the side of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 375° for 8 minutes. Place pan on a wire rack to cool. Reduce heat to 325°. , In a large bowl, beat cream cheese and sugar until smooth. Add sour cream and flour; beat well. Add eggs; beat on low speed just until combined. Stir in the lime juice, vanilla and food coloring if desired just until mixed. Pour into crust. Return pan to baking sheet., Bake for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with whipped cream and lime. Refrigerate leftovers.
Nutrition Facts : Calories 374 calories, Fat 26g fat (15g saturated fat), Cholesterol 118mg cholesterol, Sodium 290mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 0 fiber), Protein 6g protein.
REFRIGERATOR LIME CHEESECAKE
I made this for a Father's Day party, and it was a hit! I guarantee compliments when you serve this fantastic dessert. -Cher Anjema, Kleinburg, Ontario
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Arrange 20 ladyfingers around the edges and 12 ladyfingers on the bottom of an ungreased 8-in. springform pan; set aside. In a small saucepan, sprinkle gelatin over cold lime juice; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool., Meanwhile, beat cream cheese and sugar until smooth. Gradually beat in melted chocolate, lime zest and gelatin mixture. Fold in whipped cream. Pour into prepared pan. Cover and refrigerate until set, about 3 hours. Remove sides of pan. If desired, garnish with strawberry and lime slices.
Nutrition Facts : Calories 408 calories, Fat 25g fat (16g saturated fat), Cholesterol 100mg cholesterol, Sodium 267mg sodium, Carbohydrate 42g carbohydrate (35g sugars, Fiber 0 fiber), Protein 6g protein.
KEY LIME CHEESECAKE
Turn your favorite summer pie into a Key Lime Cheesecake. Find the recipe on Delish.com.
Time 8h10m
Yield 10 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 325° and grease an 8" springform pan with cooking spray.
- Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, sugar, and salt until totally combined. (Mixture should resemble wet sand.) Press into bottom and up sides of prepared pan.
- Make filling: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and sugar until no lumps remain. Add eggs, one at a time, then stir in sour cream, vanilla, lime juice, flour, lime zest, and salt. Pour mixture over crust and smooth top with a rubber spatula.
- Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan.
- Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour.
- Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours and up to overnight.
- When ready to serve, pipe around the edges of cheesecake with whipped cream, and garnish with lime zest and slices.
KEY LIME CHEESECAKE I
My favorite dessert to make has to be cheesecakes. This is just one of many that gets a lot of requests. It is sweet and tangy just like its more familiar cousin, the pie. I usually serve it with whipped cream and lime slices. Enjoy!
Provided by BLUEKAT76
Categories Desserts Cakes Cheesecake Recipes
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 381.9 calories, Carbohydrate 28.2 g, Cholesterol 124.1 mg, Fat 27.8 g, Fiber 0.4 g, Protein 6.7 g, SaturatedFat 16.7 g, Sodium 290.1 mg, Sugar 20.4 g
KEY LIME CHEESECAKE
Enjoy the best of both worlds.
Provided by Pam Lolley
Time 13h15m
Number Of Ingredients 17
Steps:
- Prepare the Crust: Preheat oven to 325°F. Stir together graham cracker crumbs, melted butter, and granulated sugar in a medium bowl until thoroughly combined. Press mixture on bottom and 1½ inches up sides of a 9-inch springform pan coated with cooking spray. Bake in preheated oven until lightly browned and fragrant, about 8 to 10 minutes. Cool Crust completely in pan on a wire rack, about 20 minutes. Wrap outside of pan in a double layer of heavy-duty aluminum foil.
- Prepare the Filling: Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 2 minutes. Gradually add sugar and flour, beating until smooth, about 1 minute. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Add egg yolks, 1 at a time, beating just until yellow disappears after each addition. Beat in lime zest, lime juice, and heavy whipping cream on low speed just until combined. Pour Filling into cooled Crust.
- Place springform pan in a roasting pan. Add hot water to roasting pan to reach halfway up sides of springform pan. Bake at 325°F until center is almost set but still slightly wobbly, 1 hour and 15 minutes to 1 hour and 25 minutes. Turn off oven, and let cheesecake stand in oven, with door partially open, 1 hour.
- Remove cheesecake from roasting pan, and place on wire rack. Remove foil from outside of pan, and cool cheesecake completely, about 2 hours. Cover with plastic wrap (avoid touching top of cheesecake), and chill until very cold, at least 8 or up to 24 hours. Run a knife around outer edge of cheesecake to loosen from sides of pan, if needed. Remove sides of pan.
- Prepare Topping: Beat heavy whipping cream and vanilla in a medium bowl with an electric mixer on medium-high speed until foamy, about 20 seconds. Gradually add powdered sugar, and beat until stiff peaks form, about 1½ minutes. Place cheesecake on a serving platter; dollop with Topping, and gently spread over top of cheesecake. Garnish with graham cracker crumbs and Key lime slices. Cover any leftovers with plastic wrap, and store in refrigerator up to 5 days.
EASY KEY LIME CHEESECAKE
Make and share this Easy Key Lime Cheesecake recipe from Food.com.
Provided by mliss29
Categories Cheesecake
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Beat cream cheese, sugar, lime zest, lime juice, and vanilla with a mixer on medium until well blended.
- Add eggs; mix just until blended.
- Pour into crust.
- Bake at 350°F for 40 minutes or until center is almost set.
- Cool. Refrigerate 3 hours or overnight.
- Garnish with Cool Whip and lime slices.
Nutrition Facts : Calories 396, Fat 27.6, SaturatedFat 14.2, Cholesterol 115.2, Sodium 335.3, Carbohydrate 31.6, Fiber 0.4, Sugar 22.9, Protein 7
MANGO LIME CHEESECAKE RECIPE BY TASTY
Here's what you need: digestive biscuits, sugar, butter, large mangoes, cream cheese, sugar, large eggs, egg yolks, lime zests, sour cream, lime juices, sugar
Provided by Kiano Moju
Categories Desserts
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat your oven to 190°C (375°F).
- Place biscuits into a ziplock bag and crush using a rolling pin until crumbled.
- Pour crumbs into a bowl, along with sugar and melted butter and mix until well combined.
- Pour crust mix into a 9-inch (23 cm) springform cake pan. Use a measuring up to press into the base and partially up the sides. Bake for 8-10 minutes, until lightly golden. Set aside to cool.
- Using a blender, puree mangos until smooth. Set aside.
- In a large bowl, whisk together cream cheese and sugar until smooth.
- Add the eggs and egg yolk one at a time until combined. Mix in 500 milliliters (2 cups) mango puree, and lime zest, whisking until combined.
- Pour cheesecake filling into cooled crust. Lower oven to 160°C (325°F) bake for 1 hour.
- Remove cheesecake from oven and allow to rest for 15 minutes. Centre will still by jiggly. Increase temperature to 190°C (375°F).
- In a small bowl, combine sour cream, 1 tablespoon sugar, and lime juice. Spread the sweetened sour cream on top of the cheesecake.
- Use remaining mango puree to decorate the top. Create your own pattern of dots, using a toothpick to swirl the pattern.
- Return cheesecake to the oven and bake for an additional 20 minutes. Turn the oven off and allow the cheesecake to cool inside with the oven door cracked for 1 hour.
- Cover the top of the pan with clingfilm and chill overnight in the fridge before serving.
- Enjoy!
Nutrition Facts : Calories 751 calories, Carbohydrate 55 grams, Fat 54 grams, Fiber 3 grams, Protein 14 grams, Sugar 43 grams
LEMON-LIME CHEESECAKE
Fresh lemon and lime zest and juice flavour a classic cheesecake with a graham crust.
Provided by Philadelphia Cream Cheese
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 6h
Yield 16
Number Of Ingredients 12
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.
Nutrition Facts : Calories 302.2 calories, Carbohydrate 17.9 g, Cholesterol 102.9 mg, Fat 24 g, Fiber 0.3 g, Protein 5.3 g, SaturatedFat 14 g, Sodium 226.9 mg, Sugar 13.8 g
LEMON & LIME CHEESECAKE
A delicious and simple cheesecake with a coconut base that doesn't need baking, and is gluten free as well!
Provided by thesupersam
Time 20m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Put all the biscuits into a strong plastic bag and crush with a rolling pin until they look like fine breadcrumbs. Tip into a mixing bowl.
- Melt the butter in a small saucepan and pour over the biscuit crumbs. Mix well and press into a 20cm loose-bottomed tin. Leave in the fridge to set for at least an hour.
- Put the mascarpone and condensed milk into a large bowl. Carefully grate the lemon and limes and and add the zest, then squeeze in the juice as well.
- Beat everything together until it is smooth and thick, then spread it over the biscuit base and chill in the fridge for at least another hour.
- Decorate the top with fresh fruit or make chocolate shavings by scraping a bar of chocolate with a vegetable peeler.
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.
CHEESECAKE FACTORY KEY LIME CHEESECAKE--MY VERSION
This is as close as I was able to come to the Cheesecake Factory Key Lime Cheesecake--a little creamier than the other versions posted here, and I think closer to the original.
Provided by LuAnn_Mason
Categories Cheesecake
Time 1h20m
Yield 1 cheesecake, 12 serving(s)
Number Of Ingredients 10
Steps:
- In 9 or 10 inch springform pan, combine crumbs, melted butter, and 1/4 cup sugar. Press evenly over bottom of pan and halfway up sides. Bake at 375 for 7-8 minutes, no longer.
- Cream room temperature cream cheese well, add sugar, and cream until smooth, scraping sides and bottom of bowl frequently to integrate any cream cheese lumps. Cream in sour cream, eggs, flour and vanilla. When smooth once more, stir in lime juice. Note: 3/4 Cup of Key Lime juice makes a very tart cheesecake. If you prefer a less tart cheesecake, start with 1/3 cup and increase to taste.
- Pour over prepared crust. Return to 375 oven for 15 minutes. Lower temperature to 250 and continue baking 50 minutes for 10 inch pan, 55 minutes for 9 inch pan. Cool on wire rack IN PAN for 20 minutes. Run a sharp knife around edge to loosen cheesecake, but do NOT remove from pan. Refrigerate at least 6 hours before serving. May be garnished with sweetened whipped cream, lime zest, or both.
Nutrition Facts : Calories 478, Fat 33.9, SaturatedFat 18.8, Cholesterol 154.8, Sodium 356.3, Carbohydrate 37.9, Fiber 0.5, Sugar 28.1, Protein 7.2
LAYERED LIME CHEESECAKE
Make this stunning layered, citrussy dessert ahead of time if you're entertaining. It's a crowd-pleaser that's part key lime pie, part cheesecake, part trifle
Provided by Barney Desmazery
Categories Afternoon tea, Dessert, Treat
Time 40m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 428 calories, Fat 33 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 22 grams sugar, Fiber 4 grams fiber, Sodium 0.4 milligram of sodium
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