AMAZING NO-BAKE KETO LIME CHEESECAKE | NO EGGS | NO TOOLS | SUPER EASY
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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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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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Key Lime Pie Cheesecake Recipe
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This Key Lime Pie Cheesecake is my new favorite spring dessert! A great cake recipe for Easter or Mother's DaY It's also really easy to do and can be made the day ahead!
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KEYLIME PIE CHEESECAKE
Serves 8
Print Recipe here:
INGREDIENTS:
4.5 oz (125g) of chocolate wafer cookies
1 tsp (5 ml) sugar
pinch of salt
3 tbsp (45 ml) butter, melted
16 oz (452 g) of whipped cream cheese
1/3 cup (65 g) of sugar
2 eggs
1 ½ tsp (7.5 ml) vanilla
2 tbsp (15g) flour
1 14-oz (400 ml) can Sweetened Condensed Milk
4 egg yolks
½ cup (120 ml) key lime juice (about 12-13 key limes + one more key lime for the garnish)
2 cups (480 ml) heavy cream
2 tbsp (13 g) powdered sugar
1 tsp (5ml) vanilla extract
METHOD:
Preheat oven to 350F (176C). Spray a spring form pan with baking spray and distribute well with a pastry brush and set aside.
Place the cookies, the sugar and salt in a food processor. Process until crumbs form. Add melted butter, continue to process until wet crumbs form. Transfer crumbs to the spring form pan and shake the pan to level the crumbs and then press them tin with a measuring cup or the bottom of a glass.
Bake crust for 5-6 minutes until fragrant. Allow to cool.
In the bowl of an electric mixer, combine cream cheese and sugar, beat on high until smooth. Add eggs, one at a time, beating in between each addition. Add vanilla extract and beat and then add flour and beat just until combined.
Pour cheesecake filling into cooled cookie crust, smoothing out with a spatula until layer is leveled out. Set aside.
In a large mixing bowl combine sweetened condensed milk, egg yolks and key lime juice. Whisk until smooth.
Pour the key lime mixture on top of the cheesecake mixture, making sure you are covering all the cream cheese with the pie filling. Smooth out with a small spatula.
Bake in a 350F(176C) oven for 35-40 minutes until cheesecake is set and jiggles slightly.
Allow to cool completely.
For whipped cream topping, combine heavy cream, powdered sugar and vanilla in the bowl of an electric mixer. Whip on high until stiff peaks form. Transfer to a pastry bag with a round tip. Pipe little dollops of whipped cream all of over cheesecake until covered.
Garnish with fresh lime zest on top and a thinly sliced lime wheel in the center. Chill overnight to set.
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Instant Pot Key Lime Cheesecake ~ 1st Place Winner !!!
This video is about Instant Pot Key Lime Cheesecake ~ 1st Place Winner !!!
Cheesecake pan
Instant pot
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Recipe
Crust : 1 package/ 8 graham crackers, 4 tbsp melted butter, pinch of salt, 2 tsp brown sugar
Filling: 16 oz cream cheese, 14 oz can sweetened condensed milk, 1/4 cup sugar, lime zest, pinch of salt, 1 tbsp cornstarch, 2 eggs, 1/2 cup key lime juice, 2 tbsp all purpose flour
Whip cream: 2 cups heavy whipping cream, 6 tbsp sugar
6 qt duo instant pot
#Cheesecake, #InstantPot, #InstantPotCheesecake
KEY LIME PIE CHEESECAKE RECIPE - No Bake
How to make the Best Key Lime Pie Cheesecake, with no bake needed.
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I love the Zesty Flavour of the lime and the soft marshmallows of the cheesecake filling. The fresh ginger in the biscuit base adds another dimension.
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You will Need
125g / 4oz of Butter
1 cup of All Purpose Flour
1 cup of Oat Bran
3/4 of a cup of Brown Sugar
Grated Ginger
Zest of a lime
125g/4oz of melted butter
2 x 250g/ 9oz Cream Cheese
1 cup of Icing / Powdered Sugar
1 tablespoon of Vanilla Essence
1/4 a cup of Lime Juice
Zest of 1 Lime
Zest of 1 Lemon
180ml / 3/4 of cup of Thick Cream
1 cup of Marshmallow
A lime Green Jelly for the topping
Marshmallows to Decorate
8 inch spring Form Tin
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Key Lime Cheesecake Recipe for Beginners (How to Make Key Lime Cheesecake)
Making a key lime cheesecake recipe for beginners. In this recipe video, we'll show you how to make key lime cheesecake. This is a best of both worlds recipe for lovers of key lime pie and cheesecake!
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This Key Lime Cheesecake is incredibly delicious! It’s perfectly tart, perfectly sweet, perfectly tangy, perfectly creamy and perfectly decadent! Combining the refreshing flavor of key lime pie and the irresistible creaminess of classic cheesecake, this key lime cheesecake is like having two mouthwatering desserts in one. Made from only a handful of ingredients, this smooth & tangy homemade cheesecake is so much easier than you’d ever guess!
If you love this how to make key lime cheesecake recipe, let us know what you think in the comments below! #dished #keylime #cheesecake
Ingredients for making key lime cheesecake:
250g digestive biscuits (or graham crackers)
100g butter , melted
1 Package of cream cheese (8oz)
100g icing sugar
zest and juice of 1/2 a lime , plus extra zest to serve
1 tbsp gin and tonic
280ml whipping cream
Instructions for making key lime pie cheesecake:
- First in a food processor your digestive biscuits
- Followed by adding your melted butter
- Run the food processor and to make your crumbs for the crust
- Pour your crumbs in a cake mold and spread them out evenly
- Pack the bottom of the cake mold using a glass
- Bake in the oven at 350F for 15 minutes
- In a large bowl add your cream cheese
- Followed by your icing sugar
- Now squeeze in the juice of half a lime
- Followed by adding your gin and tonic
- Now add in some lime zest
- And pour in your whipping cream into the bowl
- Using a handheld electric mix, mix everything together
- Now pour your cheesecake mixture into the cake mold
- Spread it out evenly inside the cake mold
- Let chill for 1 hour and your key lime cheesecake is now ready to serve
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key lime cheesecake
No Bake Key Lime Cheesecake: 6-7 gluten free honey graham crackers, 2 tbsp. brown sugar, 3 tbsp. melted butter , 8 oz. cream cheese, 1 can ( 14 oz. ) sweetened condensed milk, 2 tbsp. lime zest , 1/3 cup freshly squeezed lime juice ( 2 1/2 limes ), 1 1/2 cup heavy whipped cream. Enjoy!