How To make Key Lime Cheesecake(8)
For the crust: 1 1/2 c Fine graham cracker crumbs
2 tb Sugar
1/4 c Unsalted butter, melted and
Cooled For the filling: 1 1/4 lb Cream cheese, softened
3/4 c Sugar
1 c Sour cream
3 tb All-purpose flour
3 lg Eggs
3/4 c Key lime juice
1 t Vanilla
1 dr Green food coloring, if
Desired Whipped cream for garnish Lime slices, quartered for Garnish Mint sprigs for garnish
Make the crust: In a bowl stir together the crumbs and the sugar and stir the butter in well. Pat the mixture evenly onto the bottom and 1/2 inch up the side of a buttered 10-inch springform pan and bake
the crust in the middle of a preheated 375F oven for 8 minutes. Transfer the pan to a rack and let the crust cool. In a bowl with an electric mixer, beat together the cream cheese and the sugar until the mixture is smooth; beat in the sour cream, the flour, the eggs, 1 at a time, beating well after each addition, the lime juice, the vanilla, and the food coloring, and beat the mixture until it is smooth. Pour the filling over the crust. Bake the cheesecake in the middle of a preheated 375F oven for 15 minutes, reduce the temperature to 250F, and bake the cheesecake for 50 to 55 minutes more, or until the center is barely set. (The cheesecake will continue to set as it cools.) Let the cheesecake cool on a rack and chill it, covered, overnight. Remove the cheesecake from the pan and transfer it to a cake stand. With a pastry bag fitted with a decorative tip, pipe the whipped cream into rosettes on the cheesecake. Garnish the cheesecake with the lime slices and the mint sprigs.
How To make Key Lime Cheesecake(8)'s Videos
Delicious Coconut Lime Cheesecake Recipe! With Lime Curd & Coconut Whipped Cream!!
FULL RECIPE HERE:
This Coconut Lime Cheesecake recipe will take your taste buds straight back to a tropical paradise! The light and fluffy cheesecake is loaded with coconut flavor, then topped with sweet and sour home-made lime curd and sweet whipped cream. You can't ask for a better summer-time dessert!
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No-Bake Key Lime Cheesecake
Key Lime Pie? Nope, we have something creamier. Try making the recipe for Key Lime cheesecake. Cheesecakes always make it better.
Ingredients:
For the Graham Cracker crust:
2 ½ cups Graham Crackers
½ cup butter, melted
1 cup sugar
For the cheesecake:
8 oz cream cheese
9 oz heavy cream
1 cup sugar
Pinch of salt
½ cup half and half
1 tablespoon vanilla
Zest of 1 key lime
3 tablespoon key lime juice
1 teaspoon lime extract
For the topping (optional):
whipped cream
2 limes (cut into slices)
zest of 1 key lime
Full recipe:
Zesty Bliss Unleashed: The Easiest 5 ingredients Keto Key Lime Cheesecake Recipe!
Recipe:
- 3 oz cream cheese
- 1/8 yogurt
- 1/8 sweetener
- 1/2 tsp vanilla
- 1 tsp key lime zest
- 1/2 tbsp key lime juice
Makes to muffin bites
Macros per miffun using fat free dairy:
71.75 cal, 3.75 g Fat, 2g Carb, 0g net Carb, 7.75g Protein, 11.25 mg Cholesterol
#Keto #glutenfree #christmas
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Instant Pot Key Lime Cheesecake Recipe Video
RECIPE!!
Serves: 8 slices
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 8hrs (includes cooling/setting)
Ingredients:
BRING ALL YOUR COLD INGREDIENTS TO ROOM TEMPERATURE BEFORE YOU BEGIN
Crust:
1 1/2 cups graham crackers crumbs
1 tablespoon sugar
1/2 teaspoon ground cinnamon (optional)
5 tablespoons unsalted butter, melted
Batter:
16 ounces (454g) cream cheese
3/4 cup white granulated sugar
1 tablespoon cornstarch
3 large eggs
1/2 cup heavy cream
1/4 cup sour cream
1 teaspoon vanilla extract
Juice and zest of 2 limes
Topping:
Whipped cream
Lime slices
Method:
Cheesecake Crust:
Lightly coat a 7x3-inch thickness (18cmx7.5cm thickness) springform pan with nonstick spray and set aside.
Add all the crust ingredients to a large bowl and stir until well combined.
Press the mixture into the prepared springform pan. Press the crust and try to line the sides about to the middle of the pan edges.
Freeze for at least 20 minutes.
Cheesecake Batter:
In a large bowl using a hand mixer, beat the cream cheese until light and fluffy on medium-low speed.
Add the sugar and cornstarch and continue beating until well combined. Scrape the sides and bottom of the bowl.
Add the eggs one at a time and beat after each addition until well combined.
Add heavy cream, sour cream, vanilla extract, lime juice, and lime zest. Beat until just combined.
Remove crust from freezer and pour cheesecake batter mixture into the prepared pan. Cover the top with foil.
Cook:
Place metal trivet into a 6-qt Instant Pot and add 1 1/2 cups water.
Gently transfer the cheesecake pan on top of the trivet.
Select manual setting and adjust the pressure to high. Set time to 30 minutes. You can do 35 minutes for a denser cheesecake.
When finished cooking and the Instant Pot beeps, release pressure naturally for about 20-30 minutes.
Carefully open the pot and transfer cheesecake to a cooling rack. Let it cool for 1 hour, after which run a paring knife around the edges.
Transfer cheesecake to the refrigerator for at least 6 hours or overnight.
Garnish with whipped cream and lime slices before serving.
ENJOY!!
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:
BUY MY BOOK! Crazy for Cookies, Brownies and Bars (affiliate link):
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 (Keto, sugar free, gluten free)
Visit for the written recipe.
This no bake key lime cheesecake has a perfect balance of creamy cheesecake and key lime tartness in a decadent dessert. The key lime cheesecake layer is topped with fresh whipped cream and thin lime slices. A keto, sugar free, gluten free dessert that looks as beautiful as it is tasty to eat. You can serve it with a crust or go no crust.