Lime Chiffon Cheesecake Dessert Recipes

LIME CHIFFON DESSERT

Steps:

• Combine the first three ingredients; set aside 2 tablespoons for topping. Press remaining crumbs onto the bottom of an ungreased 13-in. x 9-in. dish; set aside. In a small bowl, dissolve gelatin in boiling water; cool. , In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Slowly add gelatin until combined. Fold in whipped topping. Spoon over crust; sprinkle with reserved crumbs. Cover and refrigerate for 3 hours or until set.

LIME CHIFFON CHEESECAKE DESSERT

Steps:

• 1. Mix crust ingredients, save aside 2 tablespoons. Press rest on bottom of 13x9 greased glass dish or pan. Dissolve jell-o in boiling water, cool. In mixing bowl, beat cream cheese and sugar. Beat in vanilla, slowly beat in jell-o. Stir/fold in Cool Whip. Stir in 3-4 drops green food coloring. Spoon over crust, smooth top. Sprinkle with reserved crumbs. Chill til set, 3 hours or overnight. Serve topped with more Cool Whip and a maraschino cherry if desired.

KELLY'S LIME CHIFFON CHEESECAKE DESSERT

Steps:

• Mix crust ingredients, save aside 2 tablespoons.
• Press rest on bottom of 13x9 greased glass dish or pan.
• Dissolve jell-o in boiling water, cool.
• In mixing bowl, beat cream cheese and sugar.
• Beat in vanilla,.
• Slowly beat in jell-o.
• Beat/fold in Cool Whip.
• Beat in 3-4 drops green food coloring.
• Spoon over crust, smooth top.
• Sprinkle with reserved crumbs.
• Chill til set, 3 hours or overnight.
• Serve topped with more Cool Whip and a maraschino cherry.

LIME CHIFFON CAKE

Steps:

• Let eggs stand at room temperature for 30 minutes., In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lime juice, lime zest and vanilla. Add to dry ingredients; beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 45-50 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Run a knife around sides and center tube of pan; set aside., For lime curd, in a small heavy saucepan over medium heat, whisk the eggs, sugar, lime juice, zest and salt until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled., In a small bowl, beat cream until stiff peaks form; fold in 1-1/2 cups curd., Cut cake horizontally into two layers. Place bottom layer on a serving plate; spread with remaining curd. Top with remaining cake layer; spread whipped cream over top and sides of cake. Garnish with lime zest.

LIME CHIFFON PIE

Steps:

• Stir boiling water into dry gelatin mix in large bowl at least 2 minutes until completely dissolved; add enough ice to cold water to measure one cup; add to jello, stir until ice is completely melted then stir in lime juice and peel.
• Add Cool Whip or whipped cream; stir with wire whisk until well blended; refrigerate 15 to 20 minutes or until mixture is very thick and will mound; spoon into crust.
• Refrigerate at least 4 hours or overnight; store in refrigerator.

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.