How To make Key Lime Cheesecake(8)
For the crust: 1 1/2 c Fine graham cracker crumbs
2 tb Sugar
1/4 c Unsalted butter, melted and
Cooled For the filling: 1 1/4 lb Cream cheese, softened
3/4 c Sugar
1 c Sour cream
3 tb All-purpose flour
3 lg Eggs
3/4 c Key lime juice
1 t Vanilla
1 dr Green food coloring, if
Desired Whipped cream for garnish Lime slices, quartered for Garnish Mint sprigs for garnish
Make the crust: In a bowl stir together the crumbs and the sugar and stir the butter in well. Pat the mixture evenly onto the bottom and 1/2 inch up the side of a buttered 10-inch springform pan and bake
the crust in the middle of a preheated 375F oven for 8 minutes. Transfer the pan to a rack and let the crust cool. In a bowl with an electric mixer, beat together the cream cheese and the sugar until the mixture is smooth; beat in the sour cream, the flour, the eggs, 1 at a time, beating well after each addition, the lime juice, the vanilla, and the food coloring, and beat the mixture until it is smooth. Pour the filling over the crust. Bake the cheesecake in the middle of a preheated 375F oven for 15 minutes, reduce the temperature to 250F, and bake the cheesecake for 50 to 55 minutes more, or until the center is barely set. (The cheesecake will continue to set as it cools.) Let the cheesecake cool on a rack and chill it, covered, overnight. Remove the cheesecake from the pan and transfer it to a cake stand. With a pastry bag fitted with a decorative tip, pipe the whipped cream into rosettes on the cheesecake. Garnish the cheesecake with the lime slices and the mint sprigs.
How To make Key Lime Cheesecake(8)'s Videos
key lime cheesecake
No Bake Key Lime Cheesecake: 6-7 gluten free honey graham crackers, 2 tbsp. brown sugar, 3 tbsp. melted butter , 8 oz. cream cheese, 1 can ( 14 oz. ) sweetened condensed milk, 2 tbsp. lime zest , 1/3 cup freshly squeezed lime juice ( 2 1/2 limes ), 1 1/2 cup heavy whipped cream. Enjoy!
Key Lime Cheesecake (Keto, sugar free, gluten free)
Visit for the written recipe.
This no bake key lime cheesecake has a perfect balance of creamy cheesecake and key lime tartness in a decadent dessert. The key lime cheesecake layer is topped with fresh whipped cream and thin lime slices. A keto, sugar free, gluten free dessert that looks as beautiful as it is tasty to eat. You can serve it with a crust or go no crust.
Fluffy No Bake Lime Cheesecake! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
INGREDIENTS:
Crust:
2 1/2 cups graham crumbs (390g)
1/2 cup melted unsalted butter
Filling:
3 packages full fat cream cheese room temperature (24oz/750g)
1 1/2 cups powdered sugar (200 grams)
1/4 cup key lime or lime juice (2 limes)
1-2 tablespoon key lime or lime zest (2 regular limes) Depending on your tastes
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.
Whip the cream in a separate bowl with an electric mixer until stiff peaks form. Fold the whipped cream into the cream cheese mixture carefully so you do not deflate it. Taste and adjust the sweetness if necessary.
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.
KEY LIME PIE CHEESECAKE RECIPE - No Bake
How to make the Best Key Lime Pie Cheesecake, with no bake needed.
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I love the Zesty Flavour of the lime and the soft marshmallows of the cheesecake filling. The fresh ginger in the biscuit base adds another dimension.
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You will Need
125g / 4oz of Butter
1 cup of All Purpose Flour
1 cup of Oat Bran
3/4 of a cup of Brown Sugar
Grated Ginger
Zest of a lime
125g/4oz of melted butter
2 x 250g/ 9oz Cream Cheese
1 cup of Icing / Powdered Sugar
1 tablespoon of Vanilla Essence
1/4 a cup of Lime Juice
Zest of 1 Lime
Zest of 1 Lemon
180ml / 3/4 of cup of Thick Cream
1 cup of Marshmallow
A lime Green Jelly for the topping
Marshmallows to Decorate
8 inch spring Form Tin
For full written Instructions check out my Website here
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Delicious Coconut Lime Cheesecake Recipe! With Lime Curd & Coconut Whipped Cream!!
FULL RECIPE HERE:
This Coconut Lime Cheesecake recipe will take your taste buds straight back to a tropical paradise! The light and fluffy cheesecake is loaded with coconut flavor, then topped with sweet and sour home-made lime curd and sweet whipped cream. You can't ask for a better summer-time dessert!
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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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CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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