Looking for a dessert that strikes a perfect balance between tart and sweet, creamy and crunchy? Then look no further than Rose Mary's Double Layer Key Lime Cheesecake Pie. It's the ideal treat for those who love a classic cheesecake with a zesty twist. The combination of creamy filling, tangy key lime layer, and a graham cracker crust is a match made in dessert heaven. Get ready to embark on a culinary journey that delivers a burst of citrusy flavor with every bite. In this article, we'll guide you through the steps of making this delightful dessert, providing tips and tricks to achieve cheesecake perfection.
Here are our top 5 tried and tested recipes!
KEY LIME CHEESECAKE
Enjoy the best of both worlds.
Provided by Pam Lolley
Time 13h15m
Number Of Ingredients 17
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
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.
LAYERED LIME CHEESECAKE
Make this stunning layered, citrussy dessert ahead of time if you're entertaining. It's a crowd-pleaser that's part key lime pie, part cheesecake, part trifle
Provided by Barney Desmazery
Categories Afternoon tea, Dessert, Treat
Time 40m
Number Of Ingredients 9
Steps:
- Whizz the biscuits to crumbs in a food processor, or tip into a food bag and crush with a rolling pin. Mix with the melted butter, then press into the base of a 20cm springform cake tin. Chill in the fridge until needed.
- Put the cream cheese, icing sugar and lime zest in a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until completely combined. Spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon. Leave to set in the fridge while you make the glaze.
- Soak the gelatine leaves in cold water. Tip the other ingredients for the glaze into a saucepan with 200ml water. Cook gently until the sugar has dissolved and the syrup is simmering. Drain and squeeze the gelatine of any excess water, then stir into the hot syrup to dissolve. Leave everything to infuse until just warm, then sieve the syrup into a jug. When cooled, pour over the cheesecake and put in the fridge overnight to set. Carefully remove the cake from tin before serving.
Nutrition Facts : Calories 428 calories, Fat 33 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 22 grams sugar, Fiber 4 grams fiber, Sodium 0.4 milligram of sodium
TWO LAYER KEY LIME PIE
Categories Fruit
Number Of Ingredients 16
Steps:
- CRUST Preheat oven to 350 F. Using on/off turns, blend granola in processor until coarsely ground. Transfer granola to medium bowl. Mix in graham cracker crumbs, melted butter and sugar. Press crumb mixture over bottom and up sides of 9 inch diameter deep dish glass pie dish. Bake until crust is golden brown, about 8 minutes. Reduce oven temperature to 300 F. Remove crust from oven and cool completely. BAKED LAYER Whisk condensed milk, lime juice and egg yolks in medium bowl to blend. Pour into pie crust. Bake until custard is set, about 25 minutes. Cool to room temperature. CHILLED LAYER 1 Using electric mixer, beat cream cheese, condensed milk, lime juice, sugar, and vanilla in large bowl. Pour over cooled baked layer; smooth top. Cover and chill until firm - at least 4 hours. 2 Pipe sweetened whipped cream decoratively around edges of pie.
KEY LIME CHEESECAKE PIE
Crush coconut bar cookies for a crust worthy of this crowd-pleasing Key Lime Cheesecake Pie. Key Lime Cheesecake Pie isn't just for summertime!
Provided by My Food and Family
Categories Home
Time 8h40m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Mix crumbs, butter and sugar; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
- Beat cream cheese and milk with mixer until blended. Add zest and juice; mix well. Pour into crust.
- Refrigerate 8 hours.
Nutrition Facts : Calories 410, Fat 27 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 70 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 0.5016 g, Sugar 0 g, Protein 7 g
Tips:
- Use high-quality ingredients: The better the ingredients, the better the cheesecake will taste. Use full-fat cream cheese, fresh limes, and pure vanilla extract.
- Don't overmix the cheesecake batter: Overmixing can make the cheesecake dense and crumbly. Mix the batter just until it is smooth and creamy.
- Bake the cheesecake in a water bath: This will help to prevent the cheesecake from cracking.
- Chill the cheesecake thoroughly before serving: This will help the cheesecake to set properly and develop its full flavor.
- Garnish the cheesecake with fresh lime zest or whipped cream: This will add a pop of color and flavor to the cheesecake.
Conclusion:
This double-layer key lime cheesecake pie is a delicious and refreshing dessert that is perfect for any occasion. The creamy cheesecake filling is perfectly complemented by the tangy key lime curd, and the graham cracker crust adds a delicious crunch. With its beautiful presentation and amazing flavor, this cheesecake is sure to be a hit at your next party or gathering.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love