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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Mango Lime Cheesecake
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MANGO LIME CHEESECAKE
Servings: 8-10
INGREDIENTS
Crust
8 digestive biscuits
1 tablespoon sugar
50 grams butter
Cheesecake
3 large mangos or 6 small yellow mangos, peeled & diced
900 grams cream cheese, at room temperature
225 grams, plus 2 tablespoons sugar
3 large eggs, at room temperature
2 egg yolks, at room temperature
Zest and juice of 2 limes
250 milliliters sour cream
PREPARATION
1. Preheat your oven to 190°C (375°F).
2. Place biscuits into a ziplock bag and crush using a rolling pin until crumbled.
3. Pour crumbs into a bowl, along with sugar and melted butter and mix until well combined.
4. Pour crust mix into a 9-inch springform cake pan. Use a measuring up to press into the base and partially up the sides. 5.Bake for 8-10 minutes, until lightly golden. Set aside to cool.
6. Using a blender, puree mangos until smooth. Set aside.
7. In a large bowl, whisk together cream cheese and sugar until smooth.
8. Add the eggs, 500 milliliters mango puree, and lime zest, whisking until combined.
9. Pour cheesecake filling into cooled crust. Lower oven to 160°C (325°F) bake for 1 hour.
10. Remove cheesecake from oven and allow to rest for 15 minutes. Centre will still by jiggly. Increase temperature to 190°C (375°F).
11. In a small bowl, combine sour cream, 1 tablespoon sugar, and lime juice. Spread the sweetened sour cream on top of the cheesecake.
12. Use remaining mango puree to decorate the top. Create your own pattern of dots, using a toothpick to swirl the pattern.
13. Return cheesecake to the oven and bake for an additional 20 minutes. Turn the oven off and allow the cheesecake to cool inside with the oven door cracked for 1 hour.
14. Cover the top of the pan with clingfilm and chill overnight in the fridge before serving. Enjoy!
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Key Lime Pie
This quick and easy key lime pie has a creamy filling with lots of zest and zing, a delicious cookie crust and of course lots of whipped cream! It's a perfect make ahead pie and nearly foolproof! If you don't have key limes you can totally use regular limes.
Recipe:
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The BEST Lemon Cheesecake Recipe
Perfect for the lemon lover in your life, this lemon cheesecake recipe is the ultimate cheesecake recipe. It features a creamy texture infused with fresh lemon flavor. The lemony cheesecake filling sits on a buttery crust made from graham crackers and then topped with a layer of luscious lemon curd. Together, they create a perfect blend of creaminess, sweetness, and tartness!
RECIPE:
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Tequila Lime Cheesecake Recipe | Teresa Giudice
Love, love, love you - @TeresaGiudice
Ingredients-
Butter
Graham Crackers
Cream Cheese
Granulated Sugar
Limes
Lime Juice
Tequila
Cointreau
Heavy Cream
Eggs
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Credits
Executive Producer: Teresa Giudice
Executive Producer: Tommy Burns
Director: Abi Perl
DP: Bryan Nunez
Gaffer: Cole Fraser
Audio: Anthony Charles
Editor: Diego Cole
Production Company: Lift Off Labs
#TeresaGiudice #TequilaLimeCheesecake #Recipe
Mini Key Lime Cheesecake Recipe | Just Cook!
#bake #cheesecake #recipe
Mini Key Lime Cheesecake
Cute, Delicious, Lush, Unreal, Amazing, Incredible!
These are the feedbacks I received for this Mini Key Lime Pies when my partner took them to his office yesterday. I made 12 and they were all gone in less than 10 minutes.
Each mini pie has a buttery cracker crust and smooth, creamy key lime filling. Top with homemade whipped cream and lime slices for a refreshing treat! I mean…Who would be able to resist?
Learn how to make them today and give your friends and family a big treat!
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INGREDIENTS:
FOR THE BASE
* 75g Digestive Biscuit Crumb
* 30g Butter, melted (I accidentally put 60g in the video.. It's 30g. Sorry about that!)
FOR THE CHEESECAKE
* 339g Cream Cheese
* 112g Caster Sugar
* 60ml Key Lime Juice
* 1/2 tbsp Grated Lime Zest
* 1/2 tsp Vanilla Extract
* 1 Large Eggs
FOR THE TOPPING
* Whipped Cream (120ml Heavy Cream + 7g Icing Sugar)
* Lime Slices
* Grated Lime Zest
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