DIET KEY LIME CHEESECAKE
Make and share this Diet Key Lime Cheesecake recipe from Food.com.
Provided by cookin from scratch
Categories Cheesecake
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat water in microwave.
- Stir Jello into water and set aside.
- In a mixing bowl, blend Splenda, cream cheese, and heavy cream until completely mixed.
- Add lime juice and dissolved Jello and mix well.
- Pour into empty pie pan (or prebaked crust) and chill 4 hours. Alternately, pour right into parfait glasses.
- This is nice with whipped cream.
Nutrition Facts : Calories 119.3, Fat 2.7, SaturatedFat 1.7, Cholesterol 12, Sodium 297.2, Carbohydrate 9.7, Sugar 3.2, Protein 14.4
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
CHEESECAKE FACTORY KEY LIME CHEESECAKE--MY VERSION
This is as close as I was able to come to the Cheesecake Factory Key Lime Cheesecake--a little creamier than the other versions posted here, and I think closer to the original.
Provided by LuAnn_Mason
Categories Cheesecake
Time 1h20m
Yield 1 cheesecake, 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 478, Fat 33.9, SaturatedFat 18.8, Cholesterol 154.8, Sodium 356.3, Carbohydrate 37.9, Fiber 0.5, Sugar 28.1, Protein 7.2
KEY LIME CHEESECAKE
What makes this recipe so exceptional is the lime custard on the bottom, which makes it seem like you're not only eating cheesecake but key lime pie, too. **This cheesecake needs to be refrigerated overnight.**
Provided by Juenessa
Categories Cheesecake
Time 1h38m
Yield 10-12 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 598.8, Fat 40.2, SaturatedFat 23.5, Cholesterol 263.5, Sodium 269, Carbohydrate 53.2, Fiber 0.5, Sugar 42.2, Protein 9
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KEY LIME CHEESECAKE - COOKING CLASSY
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5/5 (106)Total Time 10 hrs 45 minsCategory DessertCalories 502 per serving
- 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.
- Pour into prepared springform pan and press evenly into bottom and up the sides coming about 1-inch from the top. Bake in preheated oven 10 minutes, then remove and cool on a wire rack.
- Reduce oven temperature to 325 degrees. Have a large roasting pan ready and boil about 4 quarts of water (you may not need all of it).
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