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.
KEY LIME CHEESECAKE
Key lime pie meets cheesecake in this refreshing and simple cheesecake recipe! For the best results, use either water bath method described in the recipe and notes below.
Provided by Sally
Categories Dessert
Time 7h45m
Number Of Ingredients 13
Steps:
- Adjust the oven rack to the center position, with a lower oven rack in place for the water bath described in step 5, and preheat oven to 350°F (177°C).
- If your graham crackers aren't crumbs yet, use a food processor to pulse them into fine crumbs. Pour crumbs into a medium bowl and stir in sugar and melted butter until combined. Mixture will be sandy. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan. No need to grease the pan first. I use the bottom of a measuring cup to pack the crust down tightly. Pre-bake for 10 minutes. Remove from the oven and allow crust to slightly cool as you prepare the filling.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the lime juice, sour cream, vanilla extract, and lime zest then beat on medium-high speed until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter as best you can.
- Pour cheesecake batter into warm crust. Use a rubber spatula or spoon to smooth it into an even layer.
- Boil a kettle or pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. Place a large metal baking or roasting pan (I usually use a 9×13-inch baking pan-do not use glass) on the bottom rack of the preheated oven. Pour boiling water into pan, about 1 inch deep. Immediately place the cheesecake on the center rack. Close oven to trap the steam inside. This unique water bath adds steam to the oven without having the cheesecake sit inside the water itself, which is the traditional water bath method explained in the recipe Notes.
- (Note: if you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking.) Bake cheesecake for 55-70 minutes or until the center is almost set. When it's done, the center of the cheesecake will slightly wobble if you gently shake the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven as it cools down for 1 hour. Remove from the oven, then cool cheesecake completely at room temperature. Then refrigerate the cheesecake for at least 4 hours or overnight.
- Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Add optional toppings if desired. I used a piping tip for the pictured whipped cream. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice.
- Cover and store leftover cheesecake in the refrigerator for up to 5 days.
LEMON AND LIME CHEESECAKE
Lemon and lime cheesecake
Categories Dessert
Time 30m
Yield Makes 10 small_piece
Number Of Ingredients 8
Steps:
- Lightly grease and line base of a 20cm springform pan with baking paper.
- In a bowl, combine biscuit crumbs and butter. Mix well. Press firmly into base of pan. Chill.
- Heat juice in a small bowl over a saucepan of boiling water. Sprinkle gelatine over and whisk briskly with a fork to dissolve. Cool slightly.
- In a large bowl, using an electric mixer, beat cream cheese and sugar together until smooth. Beat in zest, then gelatine mixture. Lightly fold whipped cream through.
- Spoon mixture over base, smoothing surface. Chill for 4 hours or until set. Serve in wedges with whipped cream and shredded zest, if liked.
Nutrition Facts : ServingSize Makes 10 small_piece
COOL LIME CHEESECAKE
I started baking this treat several years ago, and it immediately won raves. The mixture of tart lime and sweet creamy cheesecake is absolutely scrumptious. At any get-together, it's a show-stopping dessert that's always enjoyed.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12-14 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the side of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 375° for 8 minutes. Place pan on a wire rack to cool. Reduce heat to 325°. , In a large bowl, beat cream cheese and sugar until smooth. Add sour cream and flour; beat well. Add eggs; beat on low speed just until combined. Stir in the lime juice, vanilla and food coloring if desired just until mixed. Pour into crust. Return pan to baking sheet., Bake for 50-55 minutes or until center is almost 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. Remove sides of pan. Garnish with whipped cream and lime. Refrigerate leftovers.
Nutrition Facts : Calories 374 calories, Fat 26g fat (15g saturated fat), Cholesterol 118mg cholesterol, Sodium 290mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 0 fiber), Protein 6g protein.
KEY LIME CHEESECAKE I
My favorite dessert to make has to be cheesecakes. This is just one of many that gets a lot of requests. It is sweet and tangy just like its more familiar cousin, the pie. I usually serve it with whipped cream and lime slices. Enjoy!
Provided by BLUEKAT76
Categories Desserts Cakes Cheesecake Recipes
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 381.9 calories, Carbohydrate 28.2 g, Cholesterol 124.1 mg, Fat 27.8 g, Fiber 0.4 g, Protein 6.7 g, SaturatedFat 16.7 g, Sodium 290.1 mg, Sugar 20.4 g
PHILADELPHIA 3-STEP KEY LIME CHEESECAKE
A creamy filling flavored with fresh lime juice and peel is baked in a prepared graham cracker crust for an easy, luscious cheesecake.
Provided by My Food and Family
Categories Dairy
Time 3h10m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Beat first 5 ingredients with mixer until blended. Add eggs; mix just until blended.
- Pour into crust.
- Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with COOL WHIP just before serving.
Nutrition Facts : Calories 390, Fat 27 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 120 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
SANDIES
Steps:
- In a medium bowl, cream together the butter and sugar until smooth. Beat in the water and vanilla. Stir in the flour and pecans until well blended. Cover dough and chill for at least four hours.
- Preheat oven to 325 degrees F (165 degrees C). Shape dough into walnut sized balls or crescents. Place 2 inches apart onto unprepared cookie sheets.
- Bake for 18 to 20 minutes in the preheated oven, until golden. Roll in confectioners' sugar while still warm.
Nutrition Facts : Calories 152.8 calories, Carbohydrate 12.4 g, Cholesterol 20.3 mg, Fat 11 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 5.2 g, Sodium 54.7 mg, Sugar 4 g
GINGER AND LIME CHEESECAKE
Ginger and Lime Cheesecake
Provided by voice1
Time 2h
Yield Serves 2
Number Of Ingredients 10
Steps:
- Mix the biscuits with the melted butter and press 40 50g into the bases of each 9cm individual ring mould.
- Chill in the refrigerator for approximately 1 hour.
- Lightly whip the cream and then mix in the cream cheese and ginger syrup and lime juice.
- Add the stem ginger and lime zest and mix in thoroughly.
- Spoon onto the biscuit bases and spread evenly over the surface.
- Chill in a refrigerator for 2- 3 hours until firm.
- To serve place the cheesecake on a serving plate and carefully remove from the mould.
- Sprinkle a small amount of lime zest on the surface and then carefully arrange the chopped ginger around the edge of the plate.
- Lightly dust with icing sugar.
SANDI'S LIME CHEESECAKE
This is from my dogs groomer. It is so light and refreshing with just a subtle lime flavor. It goes great after a big holiday meal. Cook time below is refrigerator time.
Provided by Michelle S.
Categories Cheesecake
Time 4h30m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Blend the jello and boiling water, stirring until dissolved.
- Let stand until slightly thickened.
- Reserve 2 tablespoons of graham cracker crumbs for use later.
- Now combine remaining crumbs, powdered sugar, and melted butter.
- Press evenly into a 13x9-inch pan.
- Cream the cream cheese, sugar, and vanilla till fluffy.
- Blend in thickened jello mixture.
- Fold in whipped cream to the cream cheese mixture.
- Pour cream cheese mixture over graham cracker crust in pan.
- Sprinkle with the reserved 2 Tablespoons of graham cracker crumbs.
- Refrigerate at least 4 hours before serving.
LIME CHEESECAKE
Yield 8 servings
Number Of Ingredients 0
Steps:
- Preheat oven to 325°F. Place cheerios and oats on a food processor and pulse until pulverized. In a large bowl beat cream cheese until smooth. Beat in the sugar, lime juice and zest and combine. At low speed incorporate the eggs. Blend until smooth. On a cheesecake pan with removable bottom or springform pan place crust ingredients and mix thoroughly. Press down onto the pan. Pour cheesecake batter over the crust and bake for 50-55 minutes or until set. Turn oven off and let cheesecake set for about 30-45 minutes before placing in the fridge. Refrigerate cheesecake for at least 4-6 hours before serving.
EASY NO BAKE KEY LIME CHEESECAKE
Steps:
- Combine the graham cracker baking crumbs and melted butter until moistened and crumbly.
- Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set.
- Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth.
- Add the lime juice and lime zest and mix well until incorporated, scraping down the sides of the bowl to ensure everything is incorporated and distributed evenly.
- Fold in the whipped cream or whipped topping by hand until the mixture is fluffy and creamy and there are no streaks in the batter.
- Pour the cheesecake mixture into the prepared crust and smooth out the top with a rubber spatula or offset spatula.
- Refrigerate to set for 6 hours or overnight, or set in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving. OR, set in the freezer only for 3-4 hours.
Nutrition Facts : ServingSize 1 slice, Calories 409 kcal, Carbohydrate 25 g, Protein 5 g, Fat 32 g, SaturatedFat 16 g, Cholesterol 83 mg, Sodium 371 mg, Fiber 1 g, Sugar 19 g
SANDI'S BLACK PEPPER CUBE STEAKS & MUSHROOM CREAM SAUCE
Ohhhh m'gawd, are these good or what? I don't like to toot my own horn, but TOOT! TOOT, TOOOOOOOOOOT!! The less expensive cube steak finally gets some respect here.
Provided by Sandi From CA
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season both sides of the cube steaks with kosher salt and cracked black pepper.
- Heat the oil and 1 tablespoon of the butter in a large skillet over med-high heat.
- Sauté the steaks for 4 minutes, then turn and finish cooking for 3 more minutes or until done to your liking. Move steaks to a plate and cover with foil.
- Melt the remaining 2 tablespoons of butter in the skillet over med-high heat and loosen any stuck bits of meat with a spatula.
- When hot, add the shallots and mushrooms with a loose attempt to keep them in a single layer as much as possible. Don't stir for the first 2 minutes to give them a chance to caramelize on one side, then stir periodically for another minute or two until mushrooms are deep golden brown.
- Add the minced garlic and sauté until it becomes soft, about one minute.
- Add the cream and the steak juice from the cube steak plate and reduce the mixture by one-third. Season with salt and pepper to taste.
- Finally, add the basil, stir briefly, then plate the steaks with a generous portion of sauce on top.
BAKED LIME CHEESECAKE
Go totally tropical with a zingy lime cheesecake paked with a topping of pineapple and passionfruit.
Provided by Lesley Waters
Categories Desserts
Yield Serves 8-10
Number Of Ingredients 12
Steps:
- Preheat the oven to 150C/300F/Gas 2. Break up the digestive biscuits and the ginger biscuits and place them into the bowl of a food processor.
- Place the butter in a heavy-based pan and melt gently.
- Process the biscuits in the food processor, until the mixture has the consistency of fine breadcrumbs.
- Line the base of a 24cm/9in-10in loose-based spring-form cake tin with a round of greaseproof paper. Brush the bottom of the tin with some of the melted butter and place the round of greaseproof paper in the base.
- Add the remaining melted butter to the biscuit crumbs in the food processor and process again briefly.
- Tip the crumbs into the bottom of the cake tin. Using the back of a spoon, gently push the crumbs from the centre outward, until smooth and level. This will form the base of the cheesecake.
- Bake the cheesecake base in the oven for 10-15 minutes until it's lightly browned and just set. Remove from the oven and allow to cool for at least five minutes.
- Meanwhile, make the filling. Place the cream cheese, cream, sugar and eggs in a large bowl. Using a grater, grate in the zest of the limes. Using an electric whisk, beat together on a low speed, until smooth.
- Carefully pour the filling onto the cooled base. If making the cheesecake in advance, you can prepare it to this stage, then chill in the refrigerator and bake the next day (allowing it to first reach room temperature).
- Return the cheesecake to the oven and bake for about one hour, or until just set. Allow to cool completely, then place in the fridge and chill for about an hour.
- Carefully remove the cheesecake from the tin and place on a serving plate, using a palette knife to loosen the cake base from the bottom of the tin.
- For the topping, use a sharp serrated knife to remove the top and bottom of the pineapple. Cut away the tough outer skin from the pineapple and cut in half lengthways. Using a mandoline, thinly slice half of the pineapple (be sure to use the finger guard if the mandoline has one). Reserve the other half for use in another dish. Place the pineapple slices into a bowl.
- Cut the passion fruit in half and scoop out the pulp with a teaspoon. Add to the bowl with the pineapple and toss together well.
- Whip the cream in a clean bowl with a hand whisk. When soft peaks form, add icing sugar, to taste, and whisk gently until well blended.
- To serve, spread the sweetened cream over the surface of the cheesecake and pile on the fresh fruit. Pour over the passion fruit juice from the bowl. Dust with icing sugar and serve in generous slices.
MANGO HABANERO MARGARITA
Mango Habanero Margarita with a mix of sweet fresh mango, tart lime and spicy tequila is such an interesting flavorful cocktail recipe it just begs you to continue sipping!
Provided by Tristin Rieken
Categories Drinks
Time 6m
Number Of Ingredients 5
Steps:
- Remove mango from the inner pith and peel. Add to blender and process until smooth. Pour in pitcher.
- Add remaining ingredients to pitcher.
- Stir.
- Pour over ice and enjoy!
Nutrition Facts : Calories 187 kcal, Carbohydrate 24 g, Sodium 7 mg, Sugar 21 g, ServingSize 1 serving
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