How to Make a Traditional Key Lime Pie | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you How to Make a Key Lime Pie just like we do here in South Florida! A Fantastic Recipe that is super easy to make. The nutty crust makes for a perfect match with the creamy lime flavour of the pie! Make this recipe and let me know what you think in the comments below.
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Making Cheesecake Factory KeyLime Cheesecake (but better!)
Hey Everyone! Welcome to this week's video! In this video, I made a Cheesecake Factory Key Lime Cheesecake for the first time and it's even BETTER!
I hope you all enjoy this video! If you do, be sure to give it a like and let me know what you want to see me make next!
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@kristiebarkerofficial & @kristievskitchen
Recipe:
FOR CRUST
* 2cups graham cracker crumbs, crushed (approximately 2 sleeves)
* 1⁄2cup butter, melted
* 1⁄4cup granulated sugar
FOR FILLING
* 3(8 ounce) packages cream cheese, room temperature
* 1cup sugar
* 1cup sour cream
* 1⁄4cup flour
* 2teaspoons vanilla
* 4eggs
* 3⁄4cup trader joe's key lime juice
In 9 or 10 inch springform pan, combine crumbs, melted butter, and 1/4 cup sugar. Press evenly over bottom of pan and halfway up sides. Bake at 375 for 7-8 minutes, no longer.
Cream room temperature cream cheese well, add sugar, and cream until smooth, scraping sides and bottom of bowl frequently to integrate any cream cheese lumps. Cream in sour cream, eggs, flour and vanilla. When smooth once more, stir in lime juice. Note: 3/4 Cup of Key Lime juice makes a very tart cheesecake. If you prefer a less tart cheesecake, start with 1/3 cup and increase to taste.
Pour over prepared crust. Return to 375 oven for 15 minutes. Lower temperature to 250 and continue baking 50 minutes for 10 inch pan, 55 minutes for 9 inch pan. Cool on wire rack IN PAN for 20 minutes. Run a sharp knife around edge to loosen cheesecake, but do NOT remove from pan. Refrigerate at least 6 hours before serving. May be garnished with sweetened whipped cream, lime zest, or both.
Easy Key Lime Pie Bars | Only 5 INGREDIENTS!
5 - Ingredient Easy Key Lime Pie Bars Recipe
:: Cook Me Food ::
These key lime pie bars are bound to become your new favorite dessert. The smooth and creamy filling is a perfect balance of tartness and sweetness. Each bite has a subtle crunch from the graham cracker crust that goes so well with the refreshingly delicious filling - making this the perfect key lime pie bar recipe.
You’ll need:
• 1 ½ cup or 12 full sheets graham crackers (crushed)
• 6 tbsp salted butter (melted & cooled)
• 2 cans 14 oz. sweetened condensed milk
• 4 oz. cream cheese (room temperature)
• 2/3 cup key lime juice (16 -18 key limes) + 1 tbsp zest (3-4 key limes)
Makes 16 creamy delicious bars
* Using a 9x 9 square baking pan in the video
:: HELPFUL HINTS:
* Make sure cream cheese is at room temperature before baking to ensure a smoother batter.
* When key limes are not available or convenient, one can use 100% key lime juice in a bottle (available at most grocery stores)
* Avoid cracks and center shrinkage: Use all ingredients at room temperature. Place pan at the middle rack of the oven. Cool completely at room temperature before chilling.
* Get the perfect cut: Wipe the knife clean before every cut.
* Best time to cut & serve: Let it cool completely before chilling. It is best to chill bars at least 2 hours or overnight before slicing/serving.
Happy baking!
Thanks for watching!
How To Make A Key Lime Cheesecake!
In this video I show you how to make a delicious and easy Key Lime Cheesecake! :D
Key Lime No-Bake Cheesecake- Sweet Talk with Lindsay Strand
Incredibly simple to make, Lindsay Strand shows you a great no-bake cheesecake recipe for a warm weather dessert that's full of fresh and citrusy key lime flavor.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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:
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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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