How To make Key Lime Cheesecake with Raspberry Sauce
Crust:
1 Cup Shortbread Cookie Crumbs (15 cookies)
2 Tbsp Butter :
melted
Filling:
24 Ounces Cream Cheese softened
1 Cup Sugar
3 Eggs
1 Tbsp Grated Lime Peel :
(about 2 limes)
1/4 Cup Lime Juice
Sauce:
1 10 Oz Pkg Frozen Raspberries In Syrup -- thawed
1 Tbsp Cornstarch
1/3 Cup Red Currant Jelly
Combine cookie crumbs with butter and press into bottom of 9 inch springform pan; refrigerate.
In large bowl, beat cream cheese until smooth; gradually beat in sugar. Beat in eggs, one at a time, blending until smooth. Add remaining filling ingredients, beating until smooth. Pour over prepared crust. Bake at 325 F 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; let cheesecake stand in oven 30 minutes with door open at least 4 inches.
Remove from oven; let stand 10 minutes. Remove sides of pan; cool to room temperature on wire rack. Refrigerate overnight or up to three days. For sauce, drain raspberries, reserving syrup. Add water to syrup to make 3/4 cup. In small saucepan, combine syrup mixture and cornstarch; mix well. Add jelly; cook and stir over medium heat until thickened and clear. Stir in raspberries. Refrigerate until cold. Serve cheesecake slices with sauce.
How To make Key Lime Cheesecake with Raspberry Sauce's Videos
Mango Lime Cheesecake
Here is what you'll need!
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MANGO LIME CHEESECAKE
Servings: 8-10
INGREDIENTS
Crust
8 digestive biscuits
1 tablespoon sugar
50 grams butter
Cheesecake
3 large mangos or 6 small yellow mangos, peeled & diced
900 grams cream cheese, at room temperature
225 grams, plus 2 tablespoons sugar
3 large eggs, at room temperature
2 egg yolks, at room temperature
Zest and juice of 2 limes
250 milliliters sour cream
PREPARATION
1. Preheat your oven to 190°C (375°F).
2. Place biscuits into a ziplock bag and crush using a rolling pin until crumbled.
3. Pour crumbs into a bowl, along with sugar and melted butter and mix until well combined.
4. Pour crust mix into a 9-inch springform cake pan. Use a measuring up to press into the base and partially up the sides. 5.Bake for 8-10 minutes, until lightly golden. Set aside to cool.
6. Using a blender, puree mangos until smooth. Set aside.
7. In a large bowl, whisk together cream cheese and sugar until smooth.
8. Add the eggs, 500 milliliters mango puree, and lime zest, whisking until combined.
9. Pour cheesecake filling into cooled crust. Lower oven to 160°C (325°F) bake for 1 hour.
10. Remove cheesecake from oven and allow to rest for 15 minutes. Centre will still by jiggly. Increase temperature to 190°C (375°F).
11. In a small bowl, combine sour cream, 1 tablespoon sugar, and lime juice. Spread the sweetened sour cream on top of the cheesecake.
12. Use remaining mango puree to decorate the top. Create your own pattern of dots, using a toothpick to swirl the pattern.
13. Return cheesecake to the oven and bake for an additional 20 minutes. Turn the oven off and allow the cheesecake to cool inside with the oven door cracked for 1 hour.
14. Cover the top of the pan with clingfilm and chill overnight in the fridge before serving. Enjoy!
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Mini key lime pie cheesecakes! #keylime #cheesecake
Tiny Lime Cheesecakes with Raspberry Sauce
Tiny Lime Cheesecakes with Raspberry Sauce Recipe
Perfect Key Lime Pie Recipe with Fresh Key Lime Juice
Key lime pie is the perfect summer dessert. It’s light, it’s creamy, and it’s one of my all-time favorites.
When it comes to baking anything, patience is required and it’s the same with this key lime pie because after only really 30 minutes of it coming together you need to wait until it completely cools in the refrigerator before eating it.
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Ingredients for this Key Lime Pie Recipe:
For the Crust:
• 1 ½ cups of graham cracker crumbs
• 5 tablespoons of unsalted melted butter
• 2 tablespoons of sugar
• pinch of sea salt
For the Pie:
• 6 egg yolks
• 28 ounces of condensed sweetened milk
• ½ cup of fresh key lime juice
• 1 tablespoon of key lime zest
• 2 cups heavy whipping cream
• ½ cup sugar
• 1 teaspoon vanilla
For the Raspberry Sauce
• 2 cups fresh raspberries
• juice of ½ lemon
• 3 tablespoons sugar
• 2 tablespoons water
Serves 8
Prep Time: 20 minutes
Cook Time: 25 minutes
Cool Time: 3 hours
Procedures:
1. Preheat the oven to 325°.
2. Add the graham crackers, butter, sugar and salt to a food processor and pulse on high speed until combined.
3. Transfer the mixture to a 9” or 10” pan and form it completely to the pan.
4. Par bake at 325° for 10 to 12 minutes or until lightly browned and slightly firm. Cool to room temperature.
5. Add the egg yolks to a stand mixer with the whisk attachment and whisk on high speed for 2 to 4 minutes until light and fluffy.
6. Next, on medium speed mix in the milk, key lime juice and zest just until combined.
7. Transfer the mixture to the cooled pie crust and pour it in. Bake at 350° for 15 minutes just until set.
8. Cool at room temperature for 15 minutes than transfer the pie and completely cool in the refrigerator for 3 hours or until firm.
9. While the pie is cooling add heavy cream, sugar and vanilla to a stand mixer with the whisk attachment and mix on high speed until stiff peaks are formed, about 3 to 4 minutes. Add to a piping bag or keep in bowl and chill.
10. Raspberry sauce: Add all ingredients to a small size pot over medium heat and cook for until thick and jammy, about 15 minutes. Strain and chill.
11. Garnish the pie with the whipped cream and serve with raspberry sauce.
CHEF TIPS:
• You can use either whole graham crackers or graham cracker crumbs when making the crust.
• Either size pie pan is fine as there will be enough to jam pack a 9” or comfortably fill up a 10”.
• Use the back side of a spoon to help pack the crust into the pie pan.
• Be sure to mix in the condensed milk, zest and juice just until combined, no need to over mix.
• If using a 9” pie pan you can simply add the leftover ½ cup of batter to a ramekin and bake and chill and top of with graham cracker crumbs to make a fun single serving key lime dessert.
Instant Pot Key Lime Cheesecake Recipe - cooking with joy
Instant Pot Key Lime Cheesecake Recipe
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Cooking With Joy
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#keylimecheescake, #instantpotcheesecake #keylimecheesecakerecipe
Raspberry lime cheesecake. Whole food plant based recipe.
Good morning YouTube friends!
Today we’re talking cheesecake. Fresh raspberry & lime cheesecake.
Super vibrant and fresh and made with all whole food plant based ingredients.
You’re gonna want to try this one!!
For the crust you’ll need-
1 cup raw almonds
1 cup oats
7 large soaked dates that have been pitted
1/4 cup tahini
Pulse in a blender or food processor until a chunky sticky dough forms
Press into a tart, or springform pan.
Freeze until ready to add filling.
For the cheesecake filling you’ll need-
16oz raw cashews soaked
4-5 tablespoons maple syrup depending on your taste
1 teaspoon good quality vanilla
Juice of 1 lime
1 pint fresh raspberries, plus about a half pint for decoration & to add to mixture if you need more moisture to blend. (Total about 9oz)
1 tablespoon raw beet powder
Blend everything until super smooth
Spread filling into pan and add raspberry decorations.
Freeze until ready to serve.
Right before serving, decorate with more fruit and edible flowers if you have em:)
Enjoy!
Music: Sunny
Musician: @iksonofficial
Music: Do It
Musician: @iksonofficial