ROSE MARY'S DOUBLE LAYER KEY LIME CHEESECAKE /PIE
This is a recipe I recreated from another recipe, I felt it needed more texture in the crust, and more flavor from the limes. It was originally in a graham pie shell. So I added a few ingredients, and played around with it, till I got the results I was looking for. With the two different layers, and more lime juice in one layer...
Provided by Rose Mary Mogan
Categories Other Desserts
Time 1h25m
Number Of Ingredients 18
Steps:
- 1. TO MAKE THE CRUST: Mix all crust ingredients together, and pour into a 9 inch springform pan. Press crust mixture firmly into pan and at least 1 inch up the sides of pan. Freeze for at least 20 minutes. Or you can bake in pre-heated 350 degree oven for 8 minutes, and let cool before filling with pie mixture.
- 2. FIRST LAYER: In a medium size bowl combine all ingredients listed in first layer and beat until smooth and creamy. Pour mixture into prepared crust.
- 3. Bake in a preheated 350 degree oven for about 25 minutes, or until filling is set. Let cool to room temperature. Then prepare second layer.
- 4. SECOND LAYER: In a medium size bowl, beat the cream cheese until light and fluffy, then add remaining ingredients and beat until smooth and creamy. Pour mixture over the baked and already cooled layer, and smooth out the top with a spatula.
- 5. Cover with plastic wrap or foil, and allow to chill for at least 4 hours, or over night. If you can wait that long. Then release the sides of pan, and place on a serving platter, and cover top with cool whip if desired, add extra grated lime zest for garnish if desired.
- 6. FYI: If fresh key limes are not available, you can use bottled KEY LIME JUICE, but fresh is much better. Key Lime juice has that extra kick that is missing in the regular limes.IT IS EASIER TO ZEST LIMES FIRST BEFORE EXTRACTING THE JUICE. TO EXTRACT MORE JUICE FROM THE LIMES PLACE THEM IN THE MICROWAVE FOR ABOUT 30 SECONDS then cut in half and extract juice. This is what the inside of the cheesecake looks like and the key limes really adds a tart flavor.
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Suzy Kpogo
[email protected]Wow!
Clement Chishimba
[email protected]This pie is definitely a keeper. I'll be making it again and again.
Nafesa Walbrugh
[email protected]I thought the pie was a little too sweet, but my friends loved it.
Kamrol Huda
[email protected]The crust was a little too crumbly for my taste, but the filling was delicious.
zubeyr Ahmed
[email protected]I've never made a cheesecake pie before, but this recipe was easy to follow and the results were amazing.
Lamarkus Davis
[email protected]This pie is perfect for a summer party. It's light and refreshing, and the key lime flavor is so refreshing.
Ty K
[email protected]I'm not a huge fan of key lime pie, but this one changed my mind. The cheesecake filling is so creamy and the key lime flavor is subtle but still present.
kristian carver
[email protected]This pie is a bit time-consuming to make, but it's worth it. The end result is a stunning and delicious dessert.
Liana Shah
[email protected]I love the combination of key lime and cheesecake. This pie is the perfect balance of sweet and sour.
Sajid Husain
[email protected]This is the best key lime pie I've ever had. The crust is perfectly graham crackery and the filling is creamy and tart.
Princess Adaeze
[email protected]I've made this pie twice now and it's always a crowd-pleaser. The key lime flavor is so refreshing and the cheesecake filling is creamy and delicious.
Pramod Chhetri
[email protected]This cheesecake pie was a hit at my party! The flavors were perfectly balanced and the crust was so buttery and flaky.