Lime Cheesecake Recipe by Charlotte Rutledge 10 Reviews 4.3 out of 5 stars This delicately flavor-balanced cheesecake is just the right combination of rich creaminess and bright zestiness. Each mouthful presents a medley of sweet, sour, cream, and lime, and envelops your mouth with that decadent richness for which cheesecake is notorious. Prep Made from just 8 ingredients Perfect for spring & summer celebrations Wonderfully sweet & tangy Unbelievably creamy Flavor-packed with plenty of key lime Easy to make ahead or freeze Homemade cheesecake has the reputation of being difficult to make. I'm here to break that barrier. Because guess what?
Key Lime Cheesecake Together as Family
30 mins Total Time: 13 hrs 15 mins Servings: 12 A Key lime cheesecake is fit for any function or gathering, from a book club to an Easter lunch. After all, Key lime pie and cheesecake are classics for a reason. Both silky, creamy desserts make for a decadent end to a meal, especially on a hot day. Recipe by BLUEKAT76 Updated on August 18, 2022 Prep Time: 20 mins Cook Time: 55 mins Additional Time: 8 hrs 30 mins Total Time: 9 hrs 45 mins Servings: 12 Yield: 1 9-inch cheesecake Jump to Nutrition Facts Ingredients 1 ½ cups graham cracker crumbs 6 tablespoons butter, melted 24 ounces cream cheese, softened 1 cup white sugar Directions 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. Limes. Have about 2 limes on hand, especially if they are small. You'll need 1 tablespoon of the zest and ¼ cup of the fresh lime juice. Vanilla extract. Salt. Cornstarch. Cornstarch sets and provides structure for the cheesecake. It helps prevent cracks on top of the cheesecake and makes it easier to slice. Graham crackers.
The BEST Key Lime Cheesecake Recipe! Amy in the Kitchen
Step 1: Make the base Blitz your biscuits! Weight out your butter and biscuits and blitz the biscuits in a food processor. Then, with the food processor running on low, slowly drizzle in the melted butter to combine with the biscuit crumbs. This will take around 15 seconds. Step 2: Line the base with biscuit crumbs Instructions. For the crust: Preheat oven to 350 degrees. Line the outside of a 9-inch springform pan with a sheet of 18 by 18 heavy duty aluminum foil*. Add graham crackers and sugar to a mixing bowl and stir to combine, then pour in butter and mix with a fork until evenly moistened. 1 /2 teaspoon salt 1 /2 cup (1 stick) unsalted butter, melted FILLING 2 8-ounce packages cream cheese, room temperature 2 /3 cup plus 3 tablespoons sugar 2 large eggs 3 tablespoons fresh Key lime. Carefully place the pan in the oven and bake for 1 hour and 25 minutes. Then turn oven off and let the cheesecake sit, undisturbed, for 30 minutes, inside the oven with the door shut. The cheesecake should be still slightly wiggly. Remove cake from oven and gently run a knife very around the edge of the cake.
key lime cheesecake
STEP 1 Tip the digestive biscuits into a food processor and whizz to a fine crumb. Alternatively, put into a freezer bag and bash with a rolling pin. Pour in the melted butter and mix until fully combined, then tip into a 20cm springform cake tin and press to a smooth, even base using the underside of a glass or the back of a spoon. Lower the oven temperature to 250F. Combine the cream cheese, sugar, salt, vanilla, and lemon/lime juice in the bowl of a food processor. Pulse until combined. Scrape down the sides, add the sour cream and pulse until smooth. Add the egg yolks one at a time, pulsing after each yolk just to combine.
The Recipe Rebel / Desserts Easy Key Lime Cheesecake written by Ashley Fehr 4.97 from 107 votes Jump to Recipe Published on April 16, 2019 / Last updated on July 19, 2021 This easy Key Lime Cheesecake is a simple, no bake dessert that is perfect for Spring! It's sweet, tangy, creamy and so luscious! Made with fresh lime juice and zest. Keep the four eggs for structure. Prepare the crust of your choice and make sure all ingredients are room temperature to avoid lumps or uneven cooking. When baking, I typically use a water bath as the recipe suggests. A water bath is used to cook the delicate, custard-like filling slowly and evenly, acting as an insulator for the cheesecake.
Coconut Lime Cheesecake Innocent Baker
In the bowl of a stand mixer set with a whisk attachment, add the heavy cream and whisk on medium speed until thickened and doubled in size. Stop the mixer and add the powdered sugar, a tablespoon at a time, and continue whisking until soft peaks form. Add the sour cream, 1/2 teaspoon key lime zest, and vanilla. This key lime cheesecake combines the bright, fresh, tangy flavor of key limes and lusciously smooth, sweet and creamy cheesecake to create perfectly balanced, perfectly addicting key lime cheesecake all nestled on a buttery Graham cracker crust crowned with silky whipped cream. This key lime cheesecake recipe can be made 100% ahead of time, including the whipped cream (thanks to my stabilized.
