Professional Baker Teaches You How To Make LIME CHEESECAKE!
This decadent cheesecake is a melding of the tartness of key lime pie with the creaminess of a rich cheesecake. A lime cheesecake layer is topped with a tangy lime curd and the dessert is topped with heaps of whipped cream and fresh blueberries, so it looks just like a stunning key lime pie.
Recipe below makes one 9-inch cheesecake
Baking directions for a Key Lime Cheesecake
Coconut Crust Ingredients:
- 1 ½ cup sweetened flaked coconut
- ¼ cup sugar
- ¼ cup all-purpose flour
- 1 large egg white, at room temperature
Cheesecake Base Ingredients:
- 3 250 gram packages of cream cheese, at room temperature
- 1 300 mL tin sweetened condensed milk
- 1 Tbsp freshly grated lime zest
- 2 tsp vanilla extract
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- ½ cup fresh lime juice
Lime Curd ingredients:
- 2 large eggs
- 2 large egg yolks
- ½ cup sugar
- 1 Tbsp finely grated lime zest
- ½ cup fresh lime juice
- ½ cup unsalted butter, cut into pieces
- ¼ cup sour cream
Topping ingredients:
- 1 cup whipping cream
- 1 Tbsp instant skim milk powder
- 2 Tbsp sugar
- ½ tsp vanilla extract
- ½ cup fresh blueberries, for garnish
Baking directions:
1. Preheat the oven to 350 F. Lightly grease a 9-inch springform pan and place onto a baking tray.
2. For the crust, stir the coconut, sugar and flour together. Whisk the egg white until it is frothy and then stir this into the coconut. Press this into the bottom of the prepared pan (if you are finding it sticky, wet your fingers with water before pressing). Bake the crust for about 18 minutes, until lightly browned around the edges and then cool before filling.
3. For the cheesecake, lower the oven temperature to 300 ?F. Beat the cream cheese until light and fluffy. Beat in the condensed milk, scraping the sides and bottom of the bowl well. Beat in the zest and vanilla, then on a lower speed; beat in each egg and the yolk one at a time. Still on low speed, beat in the lime juice. Pour this over the cooled crust and bake for about 40 minutes, until the outside of the cheesecake is set, but the centre still has a little jiggle to it. Prepare the lime curd as the cheesecake cools.
4. For the curd, whisk the whole eggs, egg yolks, sugar, lime zest and juice in a metal bowl. Whisk in the butter and sour cream and place the bowl over a pot of gently simmering water, whisking often, until the lime curd has thickened, about 10 minutes. Strain the curd and spread this gently over the cheesecake. Once fully cooled to room temperature, chill the cheesecake for at least 6 hours (do not cover with plastic wrap).
5. For the topping, whip the cream and skim milk powder to a soft peak. Stir in the sugar and vanilla and spread this over the cheesecake, leaving a 2-inches of the lime curd visible around the outside. Top the cream with blueberries and chill until ready to serve.
6. The cheesecake will keep, refrigerated, for up to 3 days.
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How to Make Key Lime No Bake Cheesecake
Looking for a cool and refreshing dessert? imperialsugar.com. With wonderful pronounced lime flavor, this Key Lime No Bake Cheesecake will not disappoint. Quick and easy to make, this could become your new go-to spring or summer cake recipe. Don’t worry if you can't find Key Limes, regular limes work too. We love to serve this yummy cold sweet treat at a backyard pool party, picnic or BBQ. #imperialsugar #dessert #recipe #nobake #keylime #cheesecake
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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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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.
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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Key Lime Cheesecake
Easy and delicious key lime cheesecake recipe.
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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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You can find the full written recipe on The Salted Pepper website:
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Products I used in this video:
Nellie & Joe's Key Lime Juice:
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