Strawberry Key Lime Cheesecake Recipes

NO BAKE STRAWBERRY LIME CHEESECAKES

Steps:

• Line a muffin pan with paper liners.
• Melt the butter and add it with the honey to the graham cracker crumbs. Stir until all the crumbs are moistened.
• Divide the graham crackers between the 12 cupcake liners. Press the crumbs down firmly into the bottom of each liner.
• Beat together the cream cheese, sugar, yogurt, lime juice and lime zest until light and fluffy.
• Divide the cheesecake batter between the 12 cupcake liners on top of the crusts. (I used a cookie scoop to fill the cups.)
• Refrigerate at least 3 hours or overnight.
• When ready to serve, top each cheesecake with a strawberry and ¼ slice of lime.
• Garnish with additional lime zest if desired.
• Serve cold.

STRAWBERRY KEY LIME CHEESECAKE

Steps:

• Preheat the oven to 350 degrees. Butter and lightly flour the bottom and sides of a 9″ springform pan. Line a baking sheet wide enough to hold the springform pan with parchment paper.
• In a food processor or blender (I have a Blendtec), pulse cookies until they are crumbs. Add the melted butter and pulse again until combined. Press the mixture into the prepared springform pan, creating an even layer on the bottom and halfway up the sides. Using a flat-bottomed glass cup with straight sides is helpful.
• Bake the crust for 10 minutes. Remove from the oven and allow to cool on a wire rack.
• In a large bowl, beat the cream cheese on low speed until creamy, taking care not to whip and add air to the cheese.
• Add the sugar and beat until smooth.
• Scrape down the sides and add one egg at a time, beating on low until the egg is fully incorporated.
• Add the extract, beating on low until smooth and creamy. The batter will be on the thicker side.
• Remove one cup of cheesecake mixture and set aside.
• In a medium saucepan, whisk together eggs, sugar and key lime zest.
• Add key lime juice and cook until the mixture is thick, then simmer gently for a few seconds.
• Scrape the filling into a fine mesh sieve over a bowl and strain, pushing through filling as necessary.
• Stir in vanilla.
• Combine curd with reserved one cup of cheesecake mixture.
• Put the springform pan on a baking sheet and pour the plain batter into the baked crust.
• Gently scoop the curd mixture over the top, spreading evenly yet leaving a 1″ ring around the edges.
• If desired, marble the two layers together using a dull knife, taking care not to cut the crust.
• Cover the springform pan with another baking sheet and bake the cheesecake for 30 minutes.
• Remove the baking sheet "lid" and continue to bake the cheesecake for 20-25 minutes, until the edges are set but the center is still jiggly like Jell-O.
• Combine the topping ingredients in a bowl and spread evenly over the baked cheesecake.
• Wash and thinly slice strawberries. Gently place strawberries on top of the sour cream layer.
• Return the cheesecake to the oven and bake for 5 minutes.
• Remove the cheesecake from the oven and allow to cool on a wire rack for 1-2 hours.

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 LIME CHEESECAKE WITH STRAWBERRY BUTTER SAUCE

Steps:

• Combine first 3 ingredients in a small bowl, stirring well.
• Firmly press mixture in bottom and 1 inch up the side of a buttered 9 inch springform pan.
• Bake crust at 350°F for 8 minutes, let cool in pan on a wire rack.
• Beat cream cheese at medium speed with an electric mixer until creamy; gradually add 1 1/4 cups sugar. Add Yolks one at a time, beating after each addition. Stir in sour cream, lime rind, and lime juice.
• Beat egg whites at high speed until stiff peaks from; fold into cream cheese mixture. Pour batter into prepared crust.
• Bake at 350°F for 1 hour and 5 minutes; turn off oven. Partially open door; let cheesecake cool in oven 15 minutes. Remove from oven, and immediately run a knife around edge of pan to release sides.
• Cool completely in pan on a wire rack; cover and chill 8 hours.
• Position knife blade in food processor bowl; add strawberries. Process until smooth, stopping once to scrape down sides. Stir in butter and remaining ingredients.