LIME KISSED CHEESECAKE
This cheesecake will steal the limelight at a summer party! This cake looks beautiful garnished with a stem of featherleaf fern.
Provided by JJOHN32
Categories Desserts Cakes Cheesecake Recipes
Time P1DT2h50m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine 1 cup sifted flour, 1/4 cup white sugar, and butter with a pastry blender to make coarse crumbs. With a fork, mix in the lime peel, egg yolk, and 1 teaspoon lime juice. Dough will have a paste-like consistency. Cover the bottom and sides of a 9-inch springform pan with the crust mixture. Bake in preheated oven until slightly brown, about 6 to 8 minutes. Remove from oven and set aside.
- Increase oven temperature to 450 degrees F (230 degrees C).
- In a large bowl, combine the cream cheese, 1 1/2 cups white sugar, and 1/2 cup flour; beat until smooth. Blend in eggs one at a time, mixing until fully incorporated before adding the next egg. Mix in 1 cup lime juice, vanilla extract, and salt. Beat until smooth. Pour filling into prepared crust.
- Bake in preheated oven for 12 minutes. Reduce heat to 300 degrees F (150 degrees C). Bake until center of the cheesecake doesn't wiggle when the pan is gently shaken, about 1 hour. Remove cake from oven and cool on wire rack.
- Release spring on the outside rim after 1 hour of cooling time, but do not remove the sides. Loosening the spring will help to prevent the cake from cracking. If you remove the rim, the cake will not hold its shape. Chill the cake several hours before serving. Cake develops better flavor if chilled overnight.
Nutrition Facts : Calories 611.5 calories, Carbohydrate 46.3 g, Cholesterol 233.1 mg, Fat 43.2 g, Fiber 0.7 g, Protein 12.2 g, SaturatedFat 26.3 g, Sodium 561.1 mg, Sugar 30.1 g
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
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
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.
NO-BAKE LIME CHEESECAKE
Being from the Sunshine State, I love any recipe containing citrus. This one, featuring lime, is quick to mix up and disappears almost as fast. Substitute orange juice, zest and slices for the lime to get another great cheesecake variation.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Cover and refrigerate for at least 30 minutes., In a small saucepan, sprinkle gelatin over lime juice and cold water; let stand for 1 minute. Stir in the sugar, eggs and lime zest. Cook and stir over medium heat until mixture reaches 160°. Remove from the heat., In a large bowl, beat cream cheese and butter until fluffy. Gradually beat in gelatin mixture. Cover and refrigerate for 45 minutes or until partially set, stirring occasionally. , In a small bowl, beat cream until stiff peaks form; fold into lime mixture. Spoon into crust. Cover and refrigerate for 3-4 hours or until set. Just before serving, remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 590 calories, Fat 39g fat (23g saturated fat), Cholesterol 190mg cholesterol, Sodium 400mg sodium, Carbohydrate 56g carbohydrate (44g sugars, Fiber 1g fiber), Protein 8g protein.
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.
LUSCIOUS LIME CHEESECAKE (THE LADY & SONS)
This is from the book, The Lady & Sons Savannah Country Cookbook by Paula Deen. This cake looks wonderful! I love cheesecakes in 9x13's, and the fact that it's made with a cake mix makes it look really quick and easy. I can't wait to try this.
Provided by Recipe Junkie
Categories Cheesecake
Time 1h5m
Yield 15-20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees.
- Reserve 1/2 c dry cake mix.
- In large bowl, combine remaining cake mix, 1 egg, and oil.
- Mix well (mixture will be crumbly).
- Press evenl in bottom and 1 and 1/2 inches up sides of greased 13x9 inch pan.
- In same bowl, beat cheese until fluffy.
- Beat in condensed milk until smooth.
- Add remaining eggs and reserved cake mix and beat 1 minute at medium speed.
- Stir in lime zest, lime juice and vanilla.
- Pour into prepared crust.
- Bake for 50 - 55 minutes or until center is firm.
- Cool to room temperature.
- Chill thoroughly.
- Spread Cool Whip over top.
- Cut into squares to serve.
- Garnish with lime slices.
Nutrition Facts : Calories 471.4, Fat 25.8, SaturatedFat 12.9, Cholesterol 99.4, Sodium 378.5, Carbohydrate 53.6, Fiber 0.4, Sugar 40.2, Protein 7.8
MY FAVORITE KEY LIME CHEESECAKE
Make and share this My Favorite Key Lime Cheesecake recipe from Food.com.
Provided by The Spice Guru
Categories Cheesecake
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- NOTE: A HAND-HELD MIXER WORKS BEST FOR BLENDING THE FILLING, PAUSING AT INTERVALS TO SCRAPE SIDES OF MIXING BOWL. ALLOW A MINIMUM OF 4 HOURS FOR BAKED CHEESECAKE TO REFRIGERATE AND SET BEFORE SERVING. (STEP ONE): TEMPER 32 ounces Philadelphia cream cheese (four 8 ounce bricks) until room temperature is reached (about 1 1/2 hours); GRATE the outer green peel from enough key limes to yield 1/2 teaspoon plus desired amount for final garnish, using the finest shred grate of a cheese grater to produce fine zest flakes; SQUEEZE enough key limes to yield 1 cup juice.
- PREHEAT oven to 375°F with one oven rack in center position and another in the lowest position; MELT 4 tablespoons unsalted butter in a microwaveable dish in a microwave for about 40 seconds for the CRUST; PROCESS enough Nilla Wafers cookies in a food processor to yield 2 cups crumbs; ADD 1 tablespoon granulated sugar; POUR butter mixture through processor feeder tube while running; PROCESS mixture until thoroughly mixed; RESERVE a few teaspoons of crumb mixture for garnish if desired; DUMP crumb mixture into a 9-inch or 10-inch springform pan; LIGHTLY spread mixture evenly into bottom of pan to approximately 1/4 inch thickness, then partway up the sides of pan.
- BAKE the crust at 375°F on center rack for 5 minutes; REMOVE spring pan from oven and set aside; LEAVE oven on at 375°F.
- INTO a large mixer bowl add 32 ounces tempered cream cheese, 1 1/4 cups granulated sugar, 1/4 cup flour and 1/2 teaspoon fresh Key lime zest; WHIP with mixer on medium speed until blended.
- POUR in 1 cup freshly squeezed Key lime juice and 1 tablespoon pure vanilla extract while mixing on lowest speed; MIX in 1 cup real sour cream; ADD 1 (5.1 ounce) package Jell-0 Vanilla Instant Pudding mix gradually while mixing on highest speed until well blended and lump-free; BEAT 4 eggs in a separate bowl, then add to mixture, beating on lowest speed until blended, without over-mixing or creating air bubbles (pause to scrape sides of bowl if necessary).
- POUR the cheesecake batter carefully into the springform pan containing crust mixture; SMOOTH mixture in swirls from edges of pan to center until level, using a flexible spatula.
- BAKE cheesecake at 375°F for 15 minutes; REDUCE oven temperature to 260 F.; CONTINUE baking cheescake for 1 hour for a 10-inch pan, or 1 hour and 7 minutes, for a 9-inch pan.
- REMOVE cheesecake carefully from oven; GENTLY run a sharp knife around edges of cheesecake in springform pan to loosen; LEAVE cheesecake in springform pan and allow to cool completely on a wire rack; REFRIGERATE cheesecake in the springform pan for at least 4 hours to set; REMOVE side pan carefully.
- SPRINKLE a light border of cookie crumbs on cheesecake; TOP with a dollop of fresh whipped cream (use a pastry bag with decorator tip); GARNISH each serving with a pinch of finely grated fresh key lime zest and/or a fresh key lime twist if desired.
- SERVE and ENJOY!
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