Low Carb Key Lime Cheesecake Food

NO-BAKE KEY LIME CHEESECAKE

Steps:

• Sprinkle the wheat germ and 1 tablespoon sugar substitute over the bottom of the pie plate to create a "faux" crust.
• In the bowl of an electric mixer, beat the softened cream cheese, sour cream, ricotta cheese, lime juice, 2 cups sugar substitute, vanilla extract, 1/4 cup hot water, and zest of 1 lime on medium speed until well combined.
• Using a fork to mix, thoroughly dissolve the 3 envelopes of gelatin in 3/4 cup boiling water. Do not let cool and move onto the next step immediately. (It is important that the water be boiling hot and that you mix the gelatin powder in quickly so it is completely dissolved. If not, you will have gummy bear-type lumps.) With the mixer on high and working very quickly so the gelatin does not set, blend the hot dissolved gelatin thoroughly into cheesecake mixture. Immediately pour mixture into the prepared pie pan and sprinkle with the zest of the other lime. Chill in the refrigerator for about 3 to 4 hours or until firm. Serve.

DIET KEY LIME CHEESECAKE

Steps:

• Heat water in microwave.
• Stir Jello into water and set aside.
• In a mixing bowl, blend Splenda, cream cheese, and heavy cream until completely mixed.
• Add lime juice and dissolved Jello and mix well.
• Pour into empty pie pan (or prebaked crust) and chill 4 hours. Alternately, pour right into parfait glasses.
• This is nice with whipped cream.

CHEESECAKE FACTORY KEY LIME CHEESECAKE--MY VERSION

Steps:

• In 9 or 10 inch springform pan, combine crumbs, melted butter, and 1/4 cup sugar. Press evenly over bottom of pan and halfway up sides. Bake at 375 for 7-8 minutes, no longer.
• Cream room temperature cream cheese well, add sugar, and cream until smooth, scraping sides and bottom of bowl frequently to integrate any cream cheese lumps. Cream in sour cream, eggs, flour and vanilla. When smooth once more, stir in lime juice. Note: 3/4 Cup of Key Lime juice makes a very tart cheesecake. If you prefer a less tart cheesecake, start with 1/3 cup and increase to taste.
• Pour over prepared crust. Return to 375 oven for 15 minutes. Lower temperature to 250 and continue baking 50 minutes for 10 inch pan, 55 minutes for 9 inch pan. Cool on wire rack IN PAN for 20 minutes. Run a sharp knife around edge to loosen cheesecake, but do NOT remove from pan. Refrigerate at least 6 hours before serving. May be garnished with sweetened whipped cream, lime zest, or both.

NO BAKE LOW CARB KEY LIME CHEESECAKE

Steps:

• In the bowl of an electric mixer, beat the softened cream cheese, sour cream, ricotta cheese, lime juice, 2 cups sugar substitute, vanilla extract, 1/4 cup hot water, and zest of 1 lime on medium speed until well combined.
• Using a fork to mix, thoroughly dissolve the 3 envelopes of gelatin in 3/4 cup boiling water. Do not let cool and move onto the next step immediately. (It is important that the water be boiling hot and that you mix the gelatin powder in quickly so it is completely dissolved. If not, you will have gummy bear-type lumps.) With the mixer on high and working very quickly so the gelatin does not set, blend the hot dissolved gelatin thoroughly into cheesecake mixture. Immediately pour mixture into 10 inch, or deep dish pie pan and sprinkle with the zest of the other lime. Chill in the refrigerator for about 3 to 4 hours or until firm. Serve.
• Hint: If you have any extra cheesecake mixture left over after filling the pie pan (I always do), put it in a pastry bag or heavy-duty plastic bag and put it in your freezer for about 7 to 10 minutes, just to firm it up a bit to the thickness of whipped cream. Then take it out and decorate the top of the Key Lime Cheesecake. (If it is in a plastic bag, snip the corner off.).

KEY LIME CHEESECAKE

Steps:

• Heat oven to 325°F In medium bowl, combine crust ingredients; mix well. Press mixture in bottom of ungreased 9-inch springform or cheesecake pan with removable bottom. Refrigerate.
• In large bowl beat cream cheese until smooth. Beat in the sugar and at low speed incorporate the eggs. Blend until smooth. Add lime peel and juice.
• Pour into crust lined pan.
• Bake at 325F for 55 to 65 minutes or until set. Turn oven off and and open oven door at least 4 inches. Let cheesecake set for about 30 minutes. Remove from oven and let stand for 10 minutes.
• Remove sides of pan and cool in pan on wire rack for 1 hour. Refrigerate for at least 4 hours.

LOW CARB KEY LIME CHEESECAKE

Steps:

• For Crust: Mix grounds nuts and 3 tbls.
• Splenda, add melted butter.
• Press on bottom of a pie plate.
• Let chill in refrigerator.
• MAke Filling: Mix water w/lime gelatin.
• Set in refrigerator to PARTIALLY set up.
• In a bowl, whip heavy cream (set aside).
• In a large bowl, beat cream cheese, key lime juice and 1 cup Splenda until smooth.
• Very lightly mix in partially set lime gelatin.
• Fold in whipping cream.
• Pour into pie shell.
• Chill 2-3 hours.