No Bake Key Lime Cheesecake
The delicious combination of a great key lime pie with that hint of cheesecake makes this pie spectacular. The filling is light and fluffy and the crust, while not traditional, completes this pie perfectly. It can be whipped up in under 30 minutes and requires ZERO baking! ???????????? CLICK FOR RECIPE & DETAILS ????????????
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How to Make AUTHENTIC Key Lime Cheesecake From Scratch!
Today, I'm making my AUTHENTIC Key Lime Cheesecake! The ingredients and recipe are listed below. Enjoy!
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Ingredients
Crust:
5 cups Graham Cracker Crumbs
1/4 cup Sugar
1/2 tsp Salt
3/4 cup Unsalted Butter, melted
Filling:
3 packages (24-ounces) Cream Cheese, room temperature
1 cup Sour Cream
1 tbs Cornstarch
1 cup Sugar
Zest from 1 Lime
1/2 cup Lime Juice
4 Large Eggs
Directions
1. Preheat the oven to 350 degrees.
2. In a medium bowl, stir together the Graham Cracker Crumbs, Salt and Sugar. Add the melted Butter and mix until the Graham Cracker Crumbs are evenly coated with the Butter. Lightly spray a 9-inch springform pan with non-stick cooking spray. Press the mixture into the bottom and up the sides of the pan.
3. Bake the crust for 15 minutes. Remove from the oven and allow to cool.
4. In a large bowl, blend the Cream Cheese well until smooth, then add Sugar and blend until smooth. Add the Sour Cream, Cornstarch, and Lime Zest together, then blend for about 1-2 minutes until smooth and creamy. Then add the Lime Juice and mix until combined. Add the Eggs and mix until combined—do not overmix.
5. Line the outside of springform pan with 2-3 layers of Heavy Duty Aluminum Foil. Pour the cheesecake filling over the crust and spread evenly. Place springform pan into a large baking pan and place it in the oven, then pour boiling water into the baking pan until half way up the side of the springform pan. Bake for 75 - 85 minutes until the cheesecake is set around the edges with a slight jiggle in the center of the cheesecake.
6.Turn the oven off and leave the oven door slightly open. Keep the cheesecake in the oven for 45 minutes. Then remove and let cool completely.
7. Cover with plastic wrap and refrigerate the cheesecake overnight.
8. Remove plastic wrap and remove springform pan from the sides—cut and serve.
No-Bake Key Lime Cheesecake Pie Shots | Easy 10-Minute Key Lime Pie | Lime Cheesecake | Best Bites
#nogelatin #noagaragar #egglesscheesecake
No-Bake Key Lime Cheesecake Pie Shots | Easy 10-Minute Key Lime Pie | No bake Lime Cheesecake | No Bake Lemon cheesecake | Best Bites
This easy no-bake key lime pie is cool, creamy and absolutely refreshing. It’s made with fresh key lime juice and lime zest, so the flavour is bright and bold, with just the right amount of tang. This recipe can be made in advance & prepared in under 10 minutes.
Homemade Creamcheese Recipe :-
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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;
@
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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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.
Ree Drummond's Key Lime Pie Cheesecake Bars | The Pioneer Woman | Food Network
Ree's foolproof cheesecake bars are the perfect summertime treat!
#ThePioneerWoman #ReeDrummond #FoodNetwork #KeyLimePie #CheesecakeBars
Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax!
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Key Lime Pie Cheesecake Bars
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 3 hr 5 min (includes cooling and chilling time)
Active: 35 min
Yield: 12 bars
Ingredients
Crust:
Nonstick cooking spray, for the baking pan
18 whole graham crackers
1 stick salted butter, melted
Filling:
Three 8-ounce packages cream cheese, at room temperature
1 1/2 cups granulated sugar
1/2 cup sour cream
1/2 cup bottled lime juice
1 1/2 teaspoons vanilla extract
4 large eggs
Powdered sugar, for topping
Grated lime zest, for topping
Directions
For the crust: Preheat the oven to 350 degrees F. Place a 9-by-13-inch baking pan of hot water on the bottom oven rack.
Line a second 9-by-13-inch baking pan with foil, leaving an overhang around the edges, and coat with cooking spray. Pulse the graham crackers in a food processor until fine crumbs form. Pour in the butter and pulse until the crumbs are well coated and stick together when pinched. Press evenly into the bottom of the foil-lined pan.
For the filling: Add the cream cheese, granulated sugar, sour cream, lime juice, vanilla and eggs to the food processor (no need to clean it first). Process until smooth, using a spatula to scrape the sides as needed.
Pour the filling over the crust and smooth the surface. Bake on the center rack until the center is just set but slightly jiggly, about 45 minutes. Turn off the oven and leave the pan in the oven with the door closed for 10 minutes. Open the door halfway and leave the pan in the oven until the cheesecake is firmly set around the edges and very slightly jiggly in the center, about 10 more minutes. Remove from the oven and let cool to room temperature, about 30 minutes, then refrigerate until cold, at least 1 hour and up to 24 hours.
When ready to serve, lift the cheesecake out of the pan using the foil overhang. Cut into 12 large pieces (or 24 small pieces if preferred) and place on a serving platter. Generously dust with powdered sugar and grate over lime zest.
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Ree Drummond's Key Lime Pie Cheesecake Bars | The Pioneer Woman | Food Network