Best 10 Key Lime Cheesecake Ii Recipes

KEY LIME CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a large bowl, combine graham cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. , In a large bowl, beat the cream cheeses, sugar substitute, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in the sour cream, lime juice, vanilla, lime zest and food coloring if desired. Pour filling onto crust. , Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 350° for 40-45 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill overnight. Refrigerate leftovers.

KEY LIME CHEESECAKE

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.

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.

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.

KEY LIME CHEESECAKE

Steps:

• Prepare the Crust: Preheat oven to 325°F. Stir together graham cracker crumbs, melted butter, and granulated sugar in a medium bowl until thoroughly combined. Press mixture on bottom and 1½ inches up sides of a 9-inch springform pan coated with cooking spray. Bake in preheated oven until lightly browned and fragrant, about 8 to 10 minutes. Cool Crust completely in pan on a wire rack, about 20 minutes. Wrap outside of pan in a double layer of heavy-duty aluminum foil.
• Prepare the Filling: Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 2 minutes. Gradually add sugar and flour, beating until smooth, about 1 minute. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Add egg yolks, 1 at a time, beating just until yellow disappears after each addition. Beat in lime zest, lime juice, and heavy whipping cream on low speed just until combined. Pour Filling into cooled Crust.
• Place springform pan in a roasting pan. Add hot water to roasting pan to reach halfway up sides of springform pan. Bake at 325°F until center is almost set but still slightly wobbly, 1 hour and 15 minutes to 1 hour and 25 minutes. Turn off oven, and let cheesecake stand in oven, with door partially open, 1 hour.
• Remove cheesecake from roasting pan, and place on wire rack. Remove foil from outside of pan, and cool cheesecake completely, about 2 hours. Cover with plastic wrap (avoid touching top of cheesecake), and chill until very cold, at least 8 or up to 24 hours. Run a knife around outer edge of cheesecake to loosen from sides of pan, if needed. Remove sides of pan.
• Prepare Topping: Beat heavy whipping cream and vanilla in a medium bowl with an electric mixer on medium-high speed until foamy, about 20 seconds. Gradually add powdered sugar, and beat until stiff peaks form, about 1½ minutes. Place cheesecake on a serving platter; dollop with Topping, and gently spread over top of cheesecake. Garnish with graham cracker crumbs and Key lime slices. Cover any leftovers with plastic wrap, and store in refrigerator up to 5 days.

KEY LIME CHEESECAKE II

Steps:

• To make Crust: In a bowl stir together the graham cracker crumbs and 2 tablespoons sugar, stir in the butter well. Pat the mixture into the bottom and 1/2 inch up the side of a buttered 10 inch springform pan and bake the crust in a preheated 375 degree F (190 degree C) oven for 8 minutes. Transfer the pan to a rack and cool.
• In a large bowl with an electric mixer, beat cream cheese and 3/4 cup sugar until smooth, beat in the eggs, one at a time, beating well after each addition. Beat in the sour cream, flour, lime juice and vanilla. Beat the mixture until it is smooth.
• Pour the filling over the crust. Bake the cheesecake in the preheated oven for 15 minutes, reduce the temperature to 250 degrees F (120 degrees C) and bake for 50 to 55 minutes longer, or until center is barely set. Let the cheesecake cool on a rack, then chill it, covered, overnight. Remove the cheesecake from the pan and transfer it to a cake stand.

KEY LIME CHEESECAKE II

Steps:

• To make Crust: In a bowl stir together the graham cracker crumbs and 2 tablespoons sugar, stir in the butter well. Pat the mixture into the bottom and 1/2 inch up the side of a buttered 10 inch springform pan and bake the crust in a preheated 375 degree F (190 degree C) oven for 8 minutes. Transfer the pan to a rack and cool.
• In a large bowl with an electric mixer, beat cream cheese and 3/4 cup sugar until smooth, beat in the eggs, one at a time, beating well after each addition. Beat in the sour cream, flour, lime juice and vanilla. Beat the mixture until it is smooth.
• Pour the filling over the crust. Bake the cheesecake in the preheated oven for 15 minutes, reduce the temperature to 250 degrees F (120 degrees C) and bake for 50 to 55 minutes longer, or until center is barely set. Let the cheesecake cool on a rack, then chill it, covered, overnight. Remove the cheesecake from the pan and transfer it to a cake stand.

KEY LIME CHEESECAKE II

Steps:

• To make Crust: In a bowl stir together the graham cracker crumbs and 2 tablespoons sugar, stir in the butter well. Pat the mixture into the bottom and 1/2 inch up the side of a buttered 10 inch springform pan and bake the crust in a preheated 375 degree F (190 degree C) oven for 8 minutes. Transfer the pan to a rack and cool.
• In a large bowl with an electric mixer, beat cream cheese and 3/4 cup sugar until smooth, beat in the eggs, one at a time, beating well after each addition. Beat in the sour cream, flour, lime juice and vanilla. Beat the mixture until it is smooth.
• Pour the filling over the crust. Bake the cheesecake in the preheated oven for 15 minutes, reduce the temperature to 250 degrees F (120 degrees C) and bake for 50 to 55 minutes longer, or until center is barely set. Let the cheesecake cool on a rack, then chill it, covered, overnight. Remove the cheesecake from the pan and transfer it to a cake stand.

KEY LIME CHEESECAKE II

Steps:

• To make Crust: In a bowl stir together the graham cracker crumbs and 2 tablespoons sugar, stir in the butter well. Pat the mixture into the bottom and 1/2 inch up the side of a buttered 10 inch springform pan and bake the crust in a preheated 375 degree F (190 degree C) oven for 8 minutes. Transfer the pan to a rack and cool.
• In a large bowl with an electric mixer, beat cream cheese and 3/4 cup sugar until smooth, beat in the eggs, one at a time, beating well after each addition. Beat in the sour cream, flour, lime juice and vanilla. Beat the mixture until it is smooth.
• Pour the filling over the crust. Bake the cheesecake in the preheated oven for 15 minutes, reduce the temperature to 250 degrees F (120 degrees C) and bake for 50 to 55 minutes longer, or until center is barely set. Let the cheesecake cool on a rack, then chill it, covered, overnight. Remove the cheesecake from the pan and transfer it to a cake stand.

KEY LIME CHEESECAKE

Steps:

• For lime custard:.
• Whisk all ingredients in heavy small saucepan over medium heat until custard thickens and boils for 30 seconds, about 8 minutes.
• Cool to room temperature, stirring occasionally (mixture will thicken).
• For crust:.
• Preheat oven to 350°F
• Wrap 3 layers of foil around outside of 8- to 8 1/2-inch-diameter springform pan with 3-inch-high sides.
• Butter pan.
• Stir first 3 ingredients to blend in medium bowl.
• Mix in butter until moistened.
• Press crumb mixture evenly onto bottom and 1 1/2 inches up sides of prepared pan.
• Bake just until set, about 5 minutes.
• Cool completely.
• Maintain oven temperature.
• For filling:.
• Place cream cheese, 2/3 cup sugar, eggs, lime juice, and lime peel in processor; blend well.
• Spoon custard into crust; smooth top.
• Carefully spoon filling over.
• Set cheesecake in large baking pan.
• Add enough hot water to baking pan to come 1 inch up sides of cheesecake pan.
• Bake until almost set but not puffed and center moves slightly when pan is gently shaken, about 45 minutes.
• Meanwhile, stir sour cream and remaining 3 tablespoons sugar in medium bowl to blend.
• Carefully spoon sour cream mixture over hot cheesecake; smooth top.
• Bake until topping sets, about 10 minutes.
• Cool 10 minutes.
• Run knife around sides of pan to loosen.
• Cool cheesecake completely.
• Cover and refrigerate overnight.
• Do ahead Can be made 2 days ahead.
• Keep refrigerated.
• Release pan sides from cheesecake; transfer to platter.
• Garnish with lime slices and serve.
• ***Cook time does not include any of the cooling times.