Sunset Key Lime Cheesecake Recipes

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.

NO-BAKE KEY LIME CHEESECAKE

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.

SUNSET KEY LIME CHEESECAKE

Steps:

• FOR THE CRUST: Preheat oven to 350°F.
• Lightly grease the bottom of a 10-inch springform pan with butter. Do not grease the sides of the pan. Wrap the outside of the pan with foil to prevent leakage. In a food processor, fitted with the steel blade attachment, pulverize the graham craham crackers into crumbs. Transfer the crumbs to a mixing bowl. Add the melted butter and mix with a rubber spatula. Press the crumb mixture over the bottom of the springform pan, reaching all the way to the sides so it forms a seal against leakage. Bake for 10 minutes, remove and cook whle you make the filling; lower the heat to 325F.
• FOR THE FILLING AND TOPPING: With an electric mixer on low speed, beat the cream cheese and sugar for 2 minutes or until soft and creamy. Add the eggs, one at a time, beating for 15 seconds between additions to make sure each one is thoroughy incorporated. Scrape down the sides of the bowl, with a rubber spatula and beat for a minute longer. With the machine running, slowly beat in in the half-and-half and then 2 tablespoons Key lime juice. Set aside 1/2 cup of the cheesecake mixture to which you should add the remaining Key lime juice and transfer this to a liquid measuring cup or pitcher.
• FOR THE CAKE: Pour the cheesecake mixtue over the baked crust, then por a thin stream of Key Lime-boosted cheesecake mixture over the top and scatter the grated lime zest over that. With a toothpick or wooden skewer, swirl the Key lime mixture and zest into the batter the way you would marbelize a cake. Bake for 1 1/2 hours or until the mixture is set; the cake will appear to be jiggly, but will firm up upon standing.
• TO SERVE: Remove the cake from the oven and place on a rack ro cool to room temperature in the pan. Unlock the springform and remove the cake, but leave the cake on the bottom of the pan. . Chill in the refrigerator for at least 4 hours before serving or before attempting to remove the cake from the springform bottom.

LIME KISSED CHEESECAKE

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.

EASY KEY LIME CHEESECAKE

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.