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Lime Cheesecake

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  • Lime Cheesecake

    Any one here make a good fairly easy lime cheesecake? Do you use real or bottle lime juice (please say bottled as I already bought it) I did pickup one real lime for zest. My SIL loves key lime pie and she gave me a springform pan for my birthday last month. I thought I would make a lime cheesecake for her bithday this month. But I want an easy recipe but also a good one. Any help is appreciated.

  • #2
    Re: Lime Cheesecake

    I'm answering my own thread: I went into search and came up with a recipe from Damar12. I am going to make her/his cheesecake. Looks easy enough for me.

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    • #3
      Re: Lime Cheesecake

      Key Lime Cheesecake

      1-1/4 cups HONEY MAID Graham Crumbs
      1/4 cup butter, melted
      3 pkg. (250 g each) PHILADELPHIA Light Brick Cream Cheese Spread, softened
      3/4 cup sugar
      Grated peel and juice from 2 medium limes (1/4 C)
      3 eggs
      3/4 cup thawed COOL WHIP Light Whipped Topping

      PREHEAT oven to 350F. Mix graham crumbs and butter; press firmly onto bottom of 9-inch springform pan.
      BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add lime peel and juice; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
      BAKE 45 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely. Refrigerate 3 hours or overnight (do not freeze). Top with whipped topping just before serving. Garnish with additional lime peel, if desired.

      Serves: Makes 12 servings.
      Prep: 15 min.
      Total: 4 hours 5 min. (incl. refrigerating)

      Make it Easy:
      To easily transfer chilled cheesecake from springform pan to serving plate, cover bottom of springform pan with parchment paper before using.

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      • #4
        Re: Lime Cheesecake

        Here's one that I made a few weeks ago and it was very good. I doubled the lime zest and I did not bake my crust before hand - I just mixed the crust ingredients, patted it in the springform pan and added the cheesecake mixture and baked. Also, if you use the water bath be sure to wrap you pan good with the foil to keep the water out. I wouldn't put the water quite halfway up the sides. You can bake it without using the water bath and if it cracks on the top just cover with some cool whip!

        Crust:
        1 cups graham cracker crumbs, about 10 whole crackers
        3 tablespoons sugar
        1/8 teaspoon ground cinnamon
        1/3 cup butter, melted

        Mix the cracker crumbs, sugar, cinnamon and melted butter together until well mixed.
        Rub a little butter in the bottom of a 9 spring form pan. Line the bottom with a circle cut out of baking parchment paper. Pour the crumb mixture into the bottom of the pan. Spread out with clean fingers, making the layer as even as possible, with some of the mixture pushed up the sides about a half inch to an inch. Using the bottom of a flat bottomed glass, press the mixture down and press the mixture up against the sides. Sides will be uneven in height.
        Bake in a preheated 350 degree F. oven for 10 minutes. Remove from oven and cool on a wire rack. When cool, wrap the whole pan, on the outside, in heavy duty foil. Turn oven temperature down to 325.

        Filling:
        Have everything at room temperature.
        1 lbs cream cheese
        1 cup sugar
        3 tablespoons all-purpose flour
        1/8 teaspoon salt
        teaspoon vanilla
        2 teaspoons grated peel of key lime zest, colored part only
        1 (14 oz.) can sweetened condensed milk
        1 cup sour cream
        cup key lime juice (about 8-9 limes), seeds removed (I used Nellie & Joe's bottled Key Lime juice)
        4 large eggs

        Using an electric mixer, on low speed, beat the cream cheese just to soften. Scrape bowl and beaters often throughout the rest of the recipe. Add the sugar in a slow stream, beating on low just until mixed. Add the flour, salt, vanilla, zest and beat on low just to mix. Add the sweetened condensed milk and sour cream. Beat on low just until mixed. With mixer running on low speed, add the lime juice in a slow stream, beating just until mixed. Add the eggs, one at a time, mixing each in before adding the next egg. Beat last egg in just until mixed.

        Pour the filling into the prepared crust. Place the foil-wrapped pan into a large roasting pan. Place pans in oven and fill roasting pan with hot water until water is half way up the cheesecake pan. Bake for 1 hour, or until filling is set, but center is still a bit jiggly.

        Remove roasting pan from oven carefully. Remove cheesecake pan from roaster water bath and place on wire rack. Run a sharp small knife around the sides of the pan to loosen and keep the cheesecake from cracking as it cools. Cool at room temperature. When cool, remove foil wrapping, wrap in plastic and refrigerate 4 hours or overnight.

        To serve, remove from refrigerator. Remove the pan sides. Slide the cheesecake onto a serving plate and bring to room temperature. Garnish with whipped cream and thin lime slices. Serve thin slices of the cheesecake, using a knife which has been run under (or dipped into) hot water, then wiped dry.
        My mother's menu consisted of two choices - take it or leave it!

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        • #5
          Re: Lime Cheesecake

          I've made this. I didn't compare it to those above, they may be the same.

          KEY LIME CHEESECAKE

          3/4 CUP REDUCED-FAT GRAHAM CRACKER CRUMBS (ABOUT 8 SQUARES)
          SUGAR SUBSTITUTE EQUIVALENT TO 2 TBSP SUGAR
          2 TBSP BUTTER, MELTED

          FILLING:
          2 PKGS (8OZ EACH) REDUCED-FAT CREAM CHEESE, CUBED
          1 PKG (8OZ) FAT-FREE CREAM CHEESE, CUBED
          SUGAR SUBSTITUTE EQUIVALENT TO 2/3 CUP SUGAR
          1/3 CUP SUGAR
          3 TBSP ALL-PURPOSE FLOUR
          3 EGGS, LIGHTLY BEATEN
          1 CUP (8OZ) REDUCED-FAT SOUR CREAM
          1/3 CUP KEY LIME OR LIME JUICE
          2 TSP GRATED LIME PEEL
          2 TSP VANILLA EXTRACT
          2 DROPS GREEN FOOD COLORING, OPTIONAL

          WRAP BOTTOM OF A 9-IN. SPRINGFORM PAN WITH A DOUBLE LAYER OF HEAVY-DUTY FOIL; COAT PAN WITH NONSTICK COOKING SPRAY. COMBINE THE FIRST 3 INGREDIENTS. PRESS ONTO THE BOTTOM OF PAN. BAKE AT 350 DEGREES FOR 8-10 MINUTES OR UNTIL SET. COOL.

          IN A MIXING BOWL, BEAT CREAM CHEESE UNTIL SMOOTH. COMBINE THE SUGAR SUBSTITUTE, SUGAR AND FLOUR; GRADUALLY BEAT INTO CREAM CHEESE. ADD EGGS; BEAT ON LOW SPEED JUST UNTIL COMBINED. BEAT IN THE SOUR CREAM, LIME JUICE, PEEL, VANILLA AND FOOD COLORING, IF DESIRED, JUST UNTIL COMBINED. POUR INTO CRUST.

          PLACE PAN IN A LARGE BAKING PAN; ADD 1 IN. OF HOT WATER TO LARGER PAN. BAKE 350 DEGREES FOR 40-45 MINUTES OR UNTIL CENTER IS JUST SET. REMOVE SPRINGFORM PAN FROM WATER BATH. COOL ON A WIRE RACK FOR 10 MINUTES. CAREFULLY RUN A KNIFE AROUND EDGE OF PAN TO LOOSEN; COOL 1 HOUR. REMOVE FOIL FROM PAN. CHILL OVERNIGHT. REMOVE SIDES OF PAN. REFRIGERATE LEFTOVERS.

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          • #6
            Re: Lime Cheesecake

            The rule of thumb is, whenever lime or lemon juice is in a recipe, use fresh at all times.. This is from everybody on Food Network.

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