Crustless Lime Cheesecake Food

CRUSTLESS NEW YORK CHEESECAKE

Steps:

• Preheat oven to 375°. In a large bowl, beat the first seven ingredients until smooth. Add eggs; beat on low speed just until combined. Stir in lemon juice and vanilla. Pour into a greased 9-in. springform pan. Place pan on a baking sheet. , Bake for 70-75 minutes or until edges are lightly browned and top is dry to the touch (center 5 inches of cheesecake will not be set). Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Garnish with fruit. Refrigerate leftovers.

NO-BAKE KEY LIME CHEESECAKE

Steps:

• Whisk together cracker crumbs, sugar, and salt. Stir in butter until mixture resembles wet sand and holds together when squeezed. Press evenly into the bottom of a 9-inch springform pan. Freeze until firm, 15 minutes.
• Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and condensed milk on medium-high speed until fluffy, about 5 minutes. Add lime juice, zest, and vanilla. Beat 1 minute more.
• In a separate bowl, whip cream to stiff peaks. Gently fold into cream-cheese mixture. Pour over chilled crust; smooth top with an offset spatula. Cover with plastic and refrigerate at least 12 hours and up to 3 days.
• Run a knife along cake's edge before releasing sides of pan, then under bottom to loosen. Serve, garnished with lime rounds.

CRUSTLESS LIME CHEESECAKE

Steps:

• Preheat the oven to 325ºF. Place the cream cheese and sugar in a large bowl and beat well.
• Beat in the eggs, one at a time. Add the lime juice and spoon the mixture into a greased 9-inch glass pie plate.
• Bake for 45 to 50 minutes, until golden brown. Remove from the oven and let cool for 10 to 15 minutes (Do not turn off the oven).
• Meanwhile, in another large bowl, mix together the topping ingredients. Spread over the top of the cheesecake and bake for 10 minutes longer, (the top will remain almost liquid.).
• Let cool, then refrigerate for 4 hours or overnight.
• Cover the cheesecake with fresh berries before serving, if you like.
• Note: I added more lime juice and grated lime rind to give more lime flavor according to the reviewer's suggestion.

CRUSTLESS ALMOND CHEESECAKE

Steps:

• In a small bowl, beat the cream cheese and sugar for 2 minutes or until smooth. Add the egg and almond extract; beat on low speed just until combined., Pour into a 7-in. pie plate coated with cooking spray. Bake at 350° for 25 minutes. Remove to a wire rack; cool for 5 minutes., Combine topping ingredients; spread over cream cheese filling. Bake 7-8 minutes longer or until set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; refrigerate for at least 1 hour before serving. Serve with assorted fruit if desired.