How To make Lime Cheesecake
1 1/4 c Graham Cracker Crumbs
2 T Sugar
1/4 c Butter or margarine, melted
1 t Grated Lime Rind
3 pk Softened Cream Cheese (8 oz)
3/4 c Sugar
3 Eggs
1 T Grated lime rind
1/4 c Key Lime Juice
1 t Vanilla Extract
2 c Sour Cream
3 T Sugar
1 Fresh Strawberries (Optional
1 Lime slices (Optional)
Combine crust ingredients and stir well. Press crumb mixture evenly over bottom and up sides of a 9-inch springform pan. Bake at 350 degrees for 5 to 6 minutes. Let cool. Beat cream cheese until light and fluffy; gradually add 3/4 cup sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in lime rind, juice and vanilla. Pour mixture into prepared pan. Bake at 375 degrees for 45 minutes, or until set. Combine sour cream and 3 tablespoons sugar; stir well and spread evenly over cheesecake. Bake at 500 degrees for 5 minutes. Let cool to room temperature on a wire rack; chill at least 8 hours. To serve, carefully remove sides of springform pan. If desired, garnish with strawberries and lime slices. Yield: one 9-inch cheesecake. Recipe from Southern Living advertisement.
How To make Lime Cheesecake's Videos
노오븐~ღ•͈ᴗ•͈ღ 라임 치즈케이크 만들기 : No-Bake Lime Cheesecake Recipe - Cooking tree 쿠킹트리*Cooking ASMR
상큼해서 기분까지 좋아지는 라임을 넣어 노오븐 치즈케이크를 만들었어요~
▼▽▼▽구독하고~ 좋아요!누르고 공유 부탁드려요!^^▼▽▼▽
더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥For more detailed recipes, please click on the down below.
상큼해서 기분까지 좋아지는 라임을 넣어 노오븐 치즈케이크를 만들었어요~
라임은 레몬보다 더 시고 향이 진해서 레몬처럼 자주 쓰이지는 않지만 색감도 예쁘고 상큼한 디저트가 먹고 싶을 때 사용하기 좋은 재료인 것 같아요~
라임 커드를 만들어 굳혀 치즈케이크 안에 넣었는데 라임 제스트를 넣으면 향은 진하지만 먹을 때 중간중간 씹히더라구요~
씹히는 식감이 싫으시거나 더 부드러운 치즈케이크를 드시고 싶으시면 라임 제스트는 생략하셔도 된답니다~^^
보는 것처럼 정말 상큼한 맛이여서 느끼함 없이 먹기 좋은 치즈케이크네요~*^^*
즐겁게 시청하세요~♬ Enjoy~
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▶재료
_ 라임 커드 _
설탕 50g
옥수수전분 18g
물 75g
라임즙 60g
무염버터 17g
라임 제스트 1/2개 분량
달걀노른자 1개
_ 크러스트 _
부순 다이제 쿠키 80g
녹인 무염 버터 40g
_ 치즈 필링 _
크림치즈 200g
설탕 50g
플레인 요거트 35g
바닐라익스트랙 2g
라임즙 5g
판젤라틴 5g
50% 정도 휘핑한 생크림 120g
▶레시피
1. 냄비에 설탕, 옥수수전분, 물, 라임즙을 넣고 걸쭉해질 때까지 가열한 뒤 무염버터와 라임 제스트를 넣고 섞는다.
2. 달걀 노른자를 넣고 섞은 뒤 12cm 틀에 넣고 평평히 하고 냉동실에서 30분 정도 굳힌다.
3. 부순 다이제 쿠키와 녹인 무염버터를 섞은 뒤 15cm 틀 바닥에 꾹꾹 눌러 모양을 잡고 냉장실에 넣어둔다.
4. 크림치즈를 부드럽게 풀고 설탕, 플레인 요거트, 바닐라익스트랙, 라임즙을 넣고 섞는다.
5. 찬물에 10분 정도 불린 판젤라틴의 물기를 제거하고 전자레인지에 10초 정도 돌려 녹인 뒤 치즈 필링에 넣고 섞고 휘핑한 생크림을 넣고 섞는다.
6. 틀에 필링을 2/5정도 붓고 냉장실에서 30분 정도 굳힌 뒤 굳은 라임 커드를 가운데 올리고 남은 필링을 모두 붓고 냉장실에서 2시간 정도 굳힌다.
7. 휘핑한 생크림, 라임, 라임 제스트로 장식한다.
▶Ingredients
_ Lime curd _
50g Sugar
18g Corn starch
75g Water
60g Lime juice
17g Unsalted butter
1/2 Lime zest
1 Egg yolk
_ Crust _
80g Crushed Digestive cookie
40g Melted unsalted butter
_ Cream cheese filling _
200g Cream cheese
50g Sugar
35g Plain Yogurt
2g Vanilla extract
5g Lime juice
5g Gelatin sheet (or Powdered gelatin)
120g Whipped cream (whipped 50%)
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시청해주셔서 감사합니다~♥
Thank you for watching~
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AMAZING NO-BAKE KETO LIME CHEESECAKE | NO EGGS | NO TOOLS | SUPER EASY
Click this link to purchase in e-book format only;
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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 (
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[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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