Lime Kissed Cheesecake Food

LIME KISSED CHEESECAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine 1 cup sifted flour, 1/4 cup white sugar, and butter with a pastry blender to make coarse crumbs. With a fork, mix in the lime peel, egg yolk, and 1 teaspoon lime juice. Dough will have a paste-like consistency. Cover the bottom and sides of a 9-inch springform pan with the crust mixture. Bake in preheated oven until slightly brown, about 6 to 8 minutes. Remove from oven and set aside.
• Increase oven temperature to 450 degrees F (230 degrees C).
• In a large bowl, combine the cream cheese, 1 1/2 cups white sugar, and 1/2 cup flour; beat until smooth. Blend in eggs one at a time, mixing until fully incorporated before adding the next egg. Mix in 1 cup lime juice, vanilla extract, and salt. Beat until smooth. Pour filling into prepared crust.
• Bake in preheated oven for 12 minutes. Reduce heat to 300 degrees F (150 degrees C). Bake until center of the cheesecake doesn't wiggle when the pan is gently shaken, about 1 hour. Remove cake from oven and cool on wire rack.
• Release spring on the outside rim after 1 hour of cooling time, but do not remove the sides. Loosening the spring will help to prevent the cake from cracking. If you remove the rim, the cake will not hold its shape. Chill the cake several hours before serving. Cake develops better flavor if chilled overnight.

KEY LIME CHEESECAKE I

Steps:

• Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Refrigerate.
• In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not over beat, or cake will crack during baking. Pour batter into prepared crust.
• Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.
• Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days.

INDIVIDUAL LIME CHEESECAKES

Steps:

• In a medium mixing bowl, beat the cream cheese and sugar with an electric mixer until creamy. Beat in the lime curd on low speed until just combined.
• Spoon the mixture into the graham cracker crusts. Place on a small baking sheet in the freezer for 10 minutes. Serve with a dollop of whipped topping and 1/4 of a slice of lime that has been sprinkled with sugar.

REFRIGERATOR LIME CHEESECAKE

Steps:

• Arrange 20 ladyfingers around the edges and 12 ladyfingers on the bottom of an ungreased 8-in. springform pan; set aside. In a small saucepan, sprinkle gelatin over cold lime juice; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool., Meanwhile, beat cream cheese and sugar until smooth. Gradually beat in melted chocolate, lime zest and gelatin mixture. Fold in whipped cream. Pour into prepared pan. Cover and refrigerate until set, about 3 hours. Remove sides of pan. If desired, garnish with strawberry and lime slices.

LIME CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F. Using large pieces of heavy-duty aluminum foil, wrap the bottom and sides of a 9-inch springform pan two or three times to ensure that it's water proof as you will be baking the cheesecake in a water bath; set aside.
• Place the cookies in a food processor and process the cookies until they're finely ground (about 30 seconds).
• Add the butter and pulse 10 to 15 times.
• Dump the cookie crumbs into the springform pan and using your hands, spread the cookie crumbs in an even layer across the bottom of the pan only (not up the sides). Place the prepared crust in the refrigerator while you prepare the filling.
• Place the cream cheese in a food processor or mixer and mix until smooth. Add the sugar and mix well.
• Add the eggs and the egg yolks one at a time and mix well after each addition.
• Add the lime juice and mix well.
• Pour the cheesecake batter into the prepared pan. It will be liquidy.
• Place the cheesecake inside a large, shallow roasting pan. Pour hot water inside the pan until it reaches half-way up the sides of the springform pan with the cheesecake. Carefully put the cheesecake in the oven. Bake the cheesecake for 50 minutes and then check it. The cheesecake is done when it's set, but not firmly set so that it's still jiggly in the middle (the cheesecake will set further as it cools).
• Remove the cheesecake from the oven and immediately remove it from the water bath. Carefully peel off the aluminum foil and set the cheesecake to cool on a wire rack.
• Once cooled, place the cheesecake in the refrigerator until ready to serve.

LUSCIOUS LIME CHEESECAKE (THE LADY & SONS)

Steps:

• Preheat oven to 300 degrees.
• Reserve 1/2 c dry cake mix.
• In large bowl, combine remaining cake mix, 1 egg, and oil.
• Mix well (mixture will be crumbly).
• Press evenl in bottom and 1 and 1/2 inches up sides of greased 13x9 inch pan.
• In same bowl, beat cheese until fluffy.
• Beat in condensed milk until smooth.
• Add remaining eggs and reserved cake mix and beat 1 minute at medium speed.
• Stir in lime zest, lime juice and vanilla.
• Pour into prepared crust.
• Bake for 50 - 55 minutes or until center is firm.
• Cool to room temperature.
• Chill thoroughly.
• Spread Cool Whip over top.
• Cut into squares to serve.
• Garnish with lime slices.