Key Lime Pie
This quick and easy key lime pie has a creamy filling with lots of zest and zing, a delicious cookie crust and of course lots of whipped cream! It's a perfect make ahead pie and nearly foolproof! If you don't have key limes you can totally use regular limes.
Recipe:
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Instant Pot Key Lime Cheesecake Recipe Video
RECIPE!!
Serves: 8 slices
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 8hrs (includes cooling/setting)
Ingredients:
BRING ALL YOUR COLD INGREDIENTS TO ROOM TEMPERATURE BEFORE YOU BEGIN
Crust:
1 1/2 cups graham crackers crumbs
1 tablespoon sugar
1/2 teaspoon ground cinnamon (optional)
5 tablespoons unsalted butter, melted
Batter:
16 ounces (454g) cream cheese
3/4 cup white granulated sugar
1 tablespoon cornstarch
3 large eggs
1/2 cup heavy cream
1/4 cup sour cream
1 teaspoon vanilla extract
Juice and zest of 2 limes
Topping:
Whipped cream
Lime slices
Method:
Cheesecake Crust:
Lightly coat a 7x3-inch thickness (18cmx7.5cm thickness) springform pan with nonstick spray and set aside.
Add all the crust ingredients to a large bowl and stir until well combined.
Press the mixture into the prepared springform pan. Press the crust and try to line the sides about to the middle of the pan edges.
Freeze for at least 20 minutes.
Cheesecake Batter:
In a large bowl using a hand mixer, beat the cream cheese until light and fluffy on medium-low speed.
Add the sugar and cornstarch and continue beating until well combined. Scrape the sides and bottom of the bowl.
Add the eggs one at a time and beat after each addition until well combined.
Add heavy cream, sour cream, vanilla extract, lime juice, and lime zest. Beat until just combined.
Remove crust from freezer and pour cheesecake batter mixture into the prepared pan. Cover the top with foil.
Cook:
Place metal trivet into a 6-qt Instant Pot and add 1 1/2 cups water.
Gently transfer the cheesecake pan on top of the trivet.
Select manual setting and adjust the pressure to high. Set time to 30 minutes. You can do 35 minutes for a denser cheesecake.
When finished cooking and the Instant Pot beeps, release pressure naturally for about 20-30 minutes.
Carefully open the pot and transfer cheesecake to a cooling rack. Let it cool for 1 hour, after which run a paring knife around the edges.
Transfer cheesecake to the refrigerator for at least 6 hours or overnight.
Garnish with whipped cream and lime slices before serving.
ENJOY!!
Key Lime Cheesecake Recipe
If you love Key Lime Pie then you'll love Key Lime Cheesecake! This easy baked cheesecake has tons of lime flavor and a graham cracker crust. Top it with whipped cream and you can even use lime curd! Includes tips on how to avoid a cracked cheesecake by teaching you how to do a water bath.
Cheesecake printable recipe:
Lime Curd:
BUY MY BOOK! Crazy for Cookies, Brownies and Bars (affiliate link):
INGREDIENTS
CRUST:
2 cups graham cracker crumbs from about 12 whole graham crackers
1/4 cup packed brown sugar
1/2 teaspoon cinnamon optional
Pinch of salt
8 tablespoons unsalted butter melted
CHEESECAKE:
2 8 ounce packages cream cheese room temperature
3/4 cup sugar
1 cup sour cream room temperature
3 large eggs room temperature
2 tablespoons flour
3 tablespoons key lime juice fresh or bottled if you can’t get key limes
Zest of two key limes or regular limes if you can’t find key limes
1/2 teaspoon vanilla extract
Whipped cream for garnish
Lime curd for garnish
INSTRUCTIONS
Preheat oven to 350°F.
Wrap the bottom of a 9” or 9 1/2” springform pan in two layers of heavy duty aluminum foil. You will be baking your cheesecake in a water bath and you want to make sure no water gets into the pan from the seam at the bottom.
Make the crust: If you’re using whole graham crackers, finely crush them in a food processor or place them in a ziploc bag and roll with a rolling pin.
Stir graham cracker crumbs, brown sugar, cinnamon, and salt together in a large bowl. Add melted butter and stir with a fork.
Press mixture into the bottom and up the sides (about 1”) of your pan. Press hard to compact. Chill until ready to fill.
Place a kettle of water on to boil for the water bath.
Make the cheesecake: Beat cream cheese with a hand mixer or a stand mixer fitted with the paddle attachment until smooth. Beat in sugar and sour cream until smooth. Beat in eggs, one at a time, until fully incorporated. Mix in flour, lime juice, lime zest, and vanilla extract. Be sure to scrape down the sides and bottom of your bowl during mixing to get any clumps of cream cheese stuck to the sides or bottom. Pour into crust.
Place the cheesecake in a large roasting pan. Place pan in the center of your preheated oven. Pour the boiling water carefully in one corner of the pan, until it reaches about a third to halfway up the cheesecake.
Bake for 50-60 minutes, until the cheesecake is just slightly jiggly in the center. Turn off the oven and let it sit for one hour. Remove from oven and let it cool completely, then cover and refrigerate overnight.
When ready to serve, carefully remove ring of the springform pan. Top with whipped cream. Serve with lime curd, if desired. (If your cheesecake happens to crack, frosting it with lime curd will cover any blemishes!)
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EASY No Bake Key Lime Cheesecake | The Recipe Rebel
This easy Key Lime Cheesecake is a simple, no bake dessert that is perfect for Spring! It’s sweet, tangy, creamy and so luscious! Made with fresh lime juice and zest.
PRINTABLE RECIPE & NUTRITION INFORMATION:
Ingredients
Crust:
2 1/2 cups graham crumbs (390g)
1/2 cup melted unsalted butter
Filling:
3 packages cream cheese room temperature (24oz/750g)
1 1/2-2 cups powdered sugar (200-263g)
1/4 cup key lime or lime juice (2 limes)
1 tablespoon key lime or lime zest (1 lime)
1 teaspoon vanilla
3/4 cup heavy whipping cream cold, 30-35% fat ONLY
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 1/2 cups sugar, lime juice, lime zest and vanilla and beat until smooth.
Add cream and beat on low until incorporated, then beat on high until thickened and fluffy (don't stop until you have stiff peaks -- this will take a several minutes on high speed!). Taste and adjust sugar as desired.
Spread into prepared pan, cover and refrigerate for at least 5-6 hours or until firm. Slice and serve with sweetened whipped cream as desired.
AMAZING NO-BAKE KETO LIME CHEESECAKE | NO EGGS | NO TOOLS | SUPER EASY
Click this link to purchase in e-book format only;
@
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
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Links to purchase products via Amazon;
The Ultimate Keto Bread Recipes by Elsie Yan (
The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (
The Ultimate Keto Cookbook by Elsie Yan (
Almond flour (
Allulose (
Monk fruit (
Gelatin powder (
6-inch (15 cm) round pan with a removable bottom (
***********
[Total Servings = 8]
NUTRITION INFO
Per Serving;
Total Carb = 3.7 g
Dietary Fiber = 1.3 g
Net Carb = 2.4 g
Calories =242
Total Fat = 22.7 g
Protein = 6.7 g
INGREDIENTS FOR THE CRUST
Almond flour = 120 g / 1 cup (You can also use any other nut flour)
Unsalted Melted Butter = 50 g / 3 1/4 tbsp
Monk fruit = 20 g / 2 1/2 tbsp (OR any keto friendly sweetener)
Salt = 1/4 to 1/2 tsp
OR
Coconut flour = 60 g / 1/2 cup
Coconut oil = 50 ml / 3 1/4 tbsp
Monk fruit = 8 g / 1 tbsp
Salt = 1/4 tsp
Flax egg = 1 (Mix 7 g / 1 tbsp flaxseed meal + 45 ml / 3 tbsp water. Rest for 15 minutes until thickened)
INGREDIENTS FOR THE GELATIN MIXTURE
Gelatin Powder = 8 g / 3/4 tbsp
Fresh Lime Juice = 60 ml / 1/4 cup (Around 3 to 5 limes, depending on the size. This amount makes a stronger lime flavor but if you prefer a milder flavor then you can reduce the lime juice to 40 ml. I used regular limes, but you can use key limes too)
INGREDIENTS FOR THE BATTER
Cream Cheese (softened) = 375 g / 13 oz / 1 3/4 cup (I used Philadelphia Cream Cheese) Whipping Cream (cold) = 225 g / 1 cup
Allulose = 120 g / 1 cup (Allulose is recommended as it does not crystallize when chilled. But you can also any keto friendly powdered sweetener if you do not mind the grainy texture)
Lime Zest = 2 to 3 limes
INGREDIENTS FOR THE WHIPPED CREAM
Whipping or heavy cream = 150 ml / 2/3 cup (The cream must be cold)
Powdered sweetener = 2 to 3 tbsp (I used Allulose but you can use any keto friendly sweetener) Vanilla extract = 1 tsp
Arrowroot powder = 1 to 1 1/2 tsp (This helps to keep the whipped cream stable and lasts longer but it is optional)
DIRECTIONS FOR CRUST & BATTER
1. In the video, I used a 6-inch (15 cm) round pan with a removable bottom. You can also use a springform pan. Line the bottom and sides of the pan with parchment paper. Set aside.
2. Mix all the ingredients for the crust in a bowl until crumbly. Transfer into the pan. Spread evenly and flatten with a cup. Then smoothen the edges with a spoon. Chill in the fridge until needed.
3. Add the gelatin powder and fresh lime juice in a bowl, stir to mix then set aside.
4. In a bowl, add the softened cream cheese and mix with a spatula until creamy.
5. Then add the powdered sweetener and mix until well combined, smooth and creamy.
6. Add the cold whipping cream into the batter (in two batches) and whisk until well combined.
7. Place the bowl of gelatin mixture over a small bowl of hot water. Stir until the gelatin is dissolved. Then remove the bowl of hot water and add 2 to 3 tbsp of the batter into the gelatin mixture. Mix until well combined. Pour the mixture into the batter and whisk until combined.
8. Zest the limes into the batter and mix with a spatula until combined. The batter is smooth and creamy.
9. Transfer the batter into the pan with the crust. Tap the pan a few times to spread evenly.
10. Chill in the fridge for a few hours but preferably overnight until well set.
11. Once ready, remove the pan and parchment paper. Smooth the sides of the cake with an offset spatula.
12. Pipe the whipped cream around the edges of the cheesecake (optional). Then sprinkle with lime zest. Slice and enjoy.
DIRECTIONS FOR THE WHIPPED CREAM
1. Everything must be cold when making whipped cream. Chill the bowl and beaters in the freezer for 30 minutes. And if it doesn't whip out well, use a bowl of ice cubes to hold the bowl for the cream. This creates a colder environment to help with the whipping.
2. Beat the cold cream, sweetener and vanilla extract at high speed.
3. When the mixture has thickened slightly, add the arrowroot powder (if using) then beat until stiff peaks.
4. You can frost immediately or chill in the fridge until needed.
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Key Lime Cheesecake
Pastry Chef Colleen combines two of the world's best desserts - key lime pie and cheesecake. A simple, tangy cheesecake batter is poured into a crust of graham cracker and toasted coconut crumbs, then baked to a firm, velvety consistency. Pillowy swirls of sweetened whipped cream are piped atop the cake, and it is decoratively dusted with toasted coconut and lime zest. OK, so cheesecake may not be the equivelent of a tropical vacation -- but -- this one is pretty darn close.
RECIPE:
Makes 10-12 servings
INGREDIENTS
Crust
1¼ cups graham cracker crumbs
1 cup sweetened coconut
6 tbsp unsalted butter, melted
Cheesecake Batter
16 oz cream cheese (2 packages), room temperature
1¼ cups sugar
4 large eggs
1½ cups sour cream
½ cup + 3 tbsp lime juice (8 key limes or 4 regular limes)
1 tsp vanilla extract
zest of one lime
Topping
1 cup heavy whipping cream
2-3 tbsp confectioner’s sugar
1 tsp vanilla extract
toasted coconut
lime zest
HOW-TO
For Crust
Preheat oven to 350º and toast the one cup of coconut (plus additional if using for garnish) for 5-7 minutes
Cover the bottom and sides of an 9 springform pan with foil and coat with nonstick spray
In a food processor, pulse the graham cracker crumbs and the toasted coconut
Add the melted butter and pulse
Press crumbs evenly on the bottom and up the sides of the prepared pan
Bake for 10-15 minutes. Cool the crust for 5 minutes before adding the filling
For Filling
In a mixing bowl (preferably a stand mixer fitted with a paddle attachment) combine the cream cheese and the sugar and beat until smooth
Add the eggs slowly, one at a time on low speed and mix in thoroughly. Add sour cream and mix
Pour in the lime juice, zest and vanilla extract and mix until combined
Pour mixture into the cooled crust
Place the cheesecake in a roasting pan or on a rimmed baking sheet, place in the oven and fill the pan with hot water, about ¼ of the way up the side of the springform pan. This is your water bath and will prevent the cheesecake from drying out or cracking when it is baking
Bake the cheesecake for 45-60 minutes (oven temperatures may vary) until almost firm in the center
Remove and allow to cool to room temperature, about 15 minutes. Place in the refrigerator to cool for at least 5-6 hours
For Topping
With a hand mixer or stand mixer fitted with the whip attachment, combine the heavy whipping cream, confectioners sugar and vanilla extract and whip to stiff peaks
Pipe or dollop whipped cream decoratively on the top of the cooled cheesecake
Sprinkle the top with toasted coconut and lime zest
Slice and ENJOY!!