Lime Cheesecake Recipes

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COOL LIME CHEESECAKE



Cool Lime Cheesecake image

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

2-1/4 cups graham cracker crumbs (about 36 squares)
1/3 cup sugar
1/2 cup butter, melted
FILLING:
20 ounces cream cheese, softened
3/4 cup sugar
1 cup sour cream
3 tablespoons all-purpose flour
3 large eggs, lightly beaten
2/3 cup lime juice
1 teaspoon vanilla extract
1 drop green food coloring, optional
Whipped cream and lime slices

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



Refrigerator Lime Cheesecake image

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

32 soft ladyfingers, split
1 envelope unflavored gelatin
1/4 cup lime juice, chilled
2 packages (8 ounces each) cream cheese, softened
1 cup sugar
6 ounces white baking chocolate, melted and cooled
2 teaspoons grated lime zest
1 cup heavy whipping cream, whipped
Fresh strawberry and lime slices, optional

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



Key Lime Cheesecake image

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

For the crust
Cooking spray, for pan
9 graham crackers (1 sleeve), finely crushed
6 tbsp. butter, melted
1/4 c. granulated sugar
Pinch kosher salt
For the filling
4 (8-oz.) blocks cream cheese, softened
1 c. granulated sugar
4 large eggs
1/4 c. sour cream
1/2 tsp. pure vanilla extract
2 tbsp. key lime juice
2 tbsp. all-purpose flour
1 tbsp. key lime zest, plus more for garnish
Pinch kosher salt
To serve
whipped cream
key lime zest
key lime wedges

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



Key Lime Cheesecake I image

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

1 ½ cups graham cracker crumbs
6 tablespoons butter, melted
24 ounces cream cheese, softened
1 cup white sugar
1 tablespoon cornstarch
3 eggs
1 tablespoon grated lime zest
⅔ cup key lime juice

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



Key Lime Cheesecake image

Enjoy the best of both worlds.

Provided by Pam Lolley

Time 13h15m

Number Of Ingredients 17

2 cups graham cracker crumbs (such as Keebler) (from 1 [13½-ounce] box)
6 tablespoons (3 ounces) salted butter, melted
3 tablespoons granulated sugar
Cooking spray
5 (8-ounce) packages cream cheese, at room temperature
1 ½ cups granulated sugar
2 tablespoons all-purpose flour
4 large eggs, at room temperature
2 large egg yolks, at room temperature
1 tablespoon grated Key lime zest (from 3 limes)
⅓ cup bottled Key lime juice (such as Nellie & Joe's Famous Key West Juice
2 tablespoons heavy whipping cream
1 cup heavy whipping cream
½ teaspoon vanilla extract
3 tablespoons powdered sugar
Graham cracker crumbs
Key lime slices

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



Easy Key Lime Cheesecake image

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

2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1 teaspoon lime zest
2 tablespoons fresh lime juice
1/2 teaspoon vanilla
2 eggs
1 graham cracker pie crust

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



Mango Lime Cheesecake Recipe by Tasty image

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

8 digestive biscuits
1 tablespoon sugar
¼ cup butter, melted
3 large mangoes, or 6 small yellow mangos, peeled & diced
32 oz cream cheese, at room temperature
1 ¾ cups sugar
3 large eggs, at room temperature
2 egg yolks, at room temperature
2 lime zests
1 cup sour cream
2 lime juices
1 tablespoon sugar

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



Lemon-Lime Cheesecake image

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

1 ¼ cups graham crumbs
¼ cup butter, melted
3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
¾ cup granulated sugar
1 teaspoon lemon zest
2 tablespoons lemon juice
1 lime, zested and juiced
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
3 large eggs eggs
½ cup whipping cream
1 tablespoon icing sugar

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



Lemon & Lime Cheesecake image

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



No-Bake Key Lime Cheesecake image

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

1 cup finely ground graham crackers (from 9 crackers)
3 tablespoons sugar
1/2 teaspoon kosher salt
5 tablespoons unsalted butter, melted and cooled
2 packages (8 ounces each) cream cheese, room temperature
1 can (14 ounces) sweetened condensed milk
1/3 cup fresh Key lime juice, plus 2 teaspoons grated zest (from 16 limes), and thinly sliced lime rounds for serving
1/2 teaspoon pure vanilla extract
1/2 cup cold heavy cream

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



Cheesecake Factory Key Lime Cheesecake--My Version image

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

2 cups graham cracker crumbs, crushed (approximately 2 sleeves)
1/2 cup butter, melted
1/4 cup granulated sugar
3 (8 ounce) packages cream cheese, room temperature
1 cup sugar
1 cup sour cream
1/4 cup flour
2 teaspoons vanilla
4 eggs
3/4 cup trader joe's key lime juice

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



Layered lime cheesecake image

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

250g gingernut biscuits
125g unsalted butter, melted
600g cream cheese
100g icing sugar
3 limes, zested (save the juice to use in the glaze)
300ml double cream, whipped to soft peaks
4 gelatine leaves
100g caster sugar
6 limes, juiced and pared, and zest of 3 to 6 limes, zest pared off on 3 with a peeler and all juiced

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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2019-03-12 In a mixing bowl beat the cream cheese, lime zest, and juice until smooth. In a separate mixing bowl beat the whipping cream, powdered sugar, and vanilla until stiff peaks start to form. Add the cream cheese mixture, marshmallows, and …
From countrysidecravings.com


LEMON AND LIME CHEESECAKE - EASY CHEESECAKE RECIPES
2021-08-13 Pour in the lime juice, lemon juice, and sour cream then mix them well. When done, add the eggs gradually while mixing then combine them well until the mixture becomes smooth and creamy. Pour the filling mixture on top of the crust, then smooth the top using a spatula. Fill ½ inch of a large baking pan with water then place in it the ...
From easycheesecakerecipes.com


LIME CHEESECAKE - TASTEBOTANICAL - MAKE-AHEAD, NO-COOK DESSERT
2019-12-28 Easy Lime Cheesecake. Take digestive biscuits. Crush the biscuits into crumbs. Add melted butter. Put biscuit base into a tin. Mix cream cheese with lime and lemon juice and zest and sugar. Mix to combine. Add whipped cream to the mixture and spoon onto biscuit base. Smooth the top and put in fridge to set.
From tastebotanical.com


MINI NO BAKE LIME CHEESECAKE [+VIDEO] - SUGAR SALT MAGIC
2021-01-14 Add the zest and juice and beat just to combine. Transfer the mixture to a piping bag (notes). Pipe a ring of cheesecake over the top of each base, leaving a hole in the middle. Fill the centre holes with 1 teaspoon lime curd each before topping off with more cheesecake mixture.
From sugarsaltmagic.com


THIS MONTH'S RECIPES | ANNA OLSON
This decadent cheesecake is a melding of the tartness of key lime pie with the creaminess of a rich cheesecake. A lime cheesecake layer is topped with a tangy lime curd and the dessert is topped with heaps of whipped cream and fresh blueberries, so it looks just like a stunning key lime pie. Makes 1 9-inch (23 cm) cheesecake Serves 16-20 OR, Cut al proportions in half to …
From annaolson.ca


KEY LIME CHEESECAKE | BAKE WITH ANNA OLSON
Directions for recipe: Key Lime Cheesecake. Assembly - Preheat the oven to 350 F. Lightly grease a 9-inch springform pan and place onto a baking tray. For the crust, stir the coconut, sugar and flour together. Whisk the egg white until it is frothy and then stir this into the coconut. Press this into the bottom of the prepared pan (if you are ...
From bakewithannaolson.com


KEY LIME CHEESECAKE - BAKER BY NATURE
2019-04-18 Add in the cream and beat until it's just incorporated in the batter. Finally, fold in the lime juice until it's evenly combined. Pour filling into prepared crust and, using a silicone spatula, smooth the top. Place the cheesecake pan into a large, deep pan. Fill the pan with 2 …
From bakerbynature.com


LIME CHEESECAKE - RECIPE DAWN
Preheat the oven to 350°F. To make the crust: Stir together all of the crust ingredients, mixing until thoroughly combined. Press the crumbs into the bottom and up the sides of the pie pan, making a thicker layer on the bottom than on the sides. To make the filling: Mix together the room-temperature cream cheese and sugar until smooth.
From recipedawn.com


CHERRY LIMEADE CHEESECAKE | GIMME SOME OVEN
2011-06-19 Let the cheesecake stand 30 minutes. Remove from the oven and transfer to a wire rack. Let cool 10 minutes. Carefully remove the sides of the pan and let cool to room temperature on the rack. Cover and refrigerate for at least 8 hours before slicing and serving. Serve drizzled with cherry sauce, and topped with a lime and cherry if desired.
From gimmesomeoven.com


EASY KEY LIME CHEESECAKE - NO BAKE! {VIDEO} THE RECIPE REBEL
2019-04-16 Instructions. Combine graham crumbs and butter and press firmly into the bottom of an 8″ or 9″ springform pan and about 1″ up the sides. In a large bowl, beat cream cheese with an electric mixer until smooth. Add 1 ½ cups sugar, lime …
From thereciperebel.com


THAI COCONUT LIME CHICKEN CHEESECAKE FACTORY | THE RECIPE DIARIES
2022-06-17 The Thai coconut lime chicken cheesecake factory is an easy recipe everyone loves. It is made using boneless chicken breasts marinated in spicy Thai curry sauce, then baked in the oven until it is tender and fully cooked. The cheesecake filling is made with a cream cheese base and topped with fresh mangoes, pineapple chunks and toasted coconut flakes for added …
From therecipediaries.com


KEY LIME CHEESECAKE RECIPE (BAKED WITH FRESH KEY LIMES) | KITCHN
2022-03-03 Heat the oven to 350°F. Coat a 9-inch springform pan with cooking spray. Wrap the bottom and outside of the pan with 3 layers of heavy-duty aluminum foil to prevent any water from entering the pan. Place 6 tablespoons unsalted butter in a medium microwave-safe bowl and microwave until melted, 30 to 45 seconds.
From thekitchn.com


KEY LIME CHEESECAKE - TOGETHER AS FAMILY
2021-06-13 Preheat the oven to 300°. Position the oven racks so one is just above the middle position and the other is just below the middle position. Lightly spray a 9-inch springform pan with cooking spray. In a medium bowl, stir together the graham …
From togetherasfamily.com


BEST NO BAKE LIME CHEESECAKE RECIPE - FOOD52
2020-02-13 Fridge this until ready to fill. Make the filling: In the bowl of a stand mixer fitted with a whisk attachment (or in a large mixing bowl using an electric mixer), cream together the cream cheese, sugar, vanilla, and lime juice until smooth and fluffy at medium speed, about 3 minutes. Slowly beat in the heavy cream and continue mixing until the ...
From food52.com


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