Key Lime Cheesecake Recipes

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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



Cheesecake Factory Key Lime Cheesecake--My Version image

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

2 cups graham cracker crumbs, crushed (approximately 2 sleeves)
1/2 cup butter, melted
1/4 cup granulated sugar
3 (8 ounce) packages cream cheese, room temperature
1 cup sugar
1 cup sour cream
1/4 cup flour
2 teaspoons vanilla
4 eggs
3/4 cup trader joe's key lime juice

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



Key Lime Cheesecake I image

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

1 ½ cups graham cracker crumbs
6 tablespoons butter, melted
24 ounces cream cheese, softened
1 cup white sugar
1 tablespoon cornstarch
3 eggs
1 tablespoon grated lime zest
⅔ cup key lime juice

KEY LIME PIE CHEESECAKE BARS

If possible, use the juice of Key limes for this recipe. If you aren't able to find them, use an alternative, as Ree has done here.

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h5m

Yield 12 bars

Number Of Ingredients 11



Key Lime Pie Cheesecake Bars image

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Place a 9-by-13-inch baking pan of hot water on the bottom oven rack.
  • Line a second 9-by-13-inch baking pan with foil, leaving an overhang around the edges, and coat with cooking spray. Pulse the graham crackers in a food processor until fine crumbs form. Pour in the butter and pulse until the crumbs are well coated and stick together when pinched. Press evenly into the bottom of the foil-lined pan.
  • For the filling: Add the cream cheese, granulated sugar, sour cream, lime juice, vanilla and eggs to the food processor (no need to clean it first). Process until smooth, using a spatula to scrape the sides as needed.
  • Pour the filling over the crust and smooth the surface. Bake on the center rack until the center is just set but slightly jiggly, about 45 minutes. Turn off the oven and leave the pan in the oven with the door closed for 10 minutes. Open the door halfway and leave the pan in the oven until the cheesecake is firmly set around the edges and very slightly jiggly in the center, about 10 more minutes. Remove from the oven and let cool to room temperature, about 30 minutes, then refrigerate until cold, at least 1 hour and up to 24 hours.
  • When ready to serve, lift the cheesecake out of the pan using the foil overhang. Cut into 12 large pieces (or 24 small pieces if preferred) and place on a serving platter. Generously dust with powdered sugar and grate over lime zest.

Nonstick cooking spray, for the baking pan
18 whole graham crackers
1 stick salted butter, melted
Three 8-ounce packages cream cheese, at room temperature
1 1/2 cups granulated sugar
1/2 cup sour cream
1/2 cup bottled lime juice
1 1/2 teaspoons vanilla extract
4 large eggs
Powdered sugar, for topping
Grated lime zest, for topping

KEY LIME CHEESECAKE

Provided by Food Network

Categories     dessert

Yield 10 servings

Number Of Ingredients 15



Key Lime Cheesecake image

Steps:

  • In a mixing bowl, combine the melted butter, 2 tablespoons of the sugar and graham cracker crumbs. Mix well. Press the crust firmly over the bottom of a 9-inch spring form pan. Set aside.
  • In a saucepan dissolve the gelatin the key lime juice, about 5 minutes. Add 1 1/4 cups of the sugar, eggs, egg yolks, and lime zest. Mix well. Over medium heat, cook until the mixture thickens and is pudding like, about 10 minutes. Remove from the heat.
  • In the bowl of an electric mixer, fitted with a paddle attachment, beat the cream cheese until smooth. With the mixer running, add the lime mixture slowly and beat until smooth. Remove the mixture and turn into a bowl and cool completely. Cover with plastic wrap and refrigerate until chilled, stirring every 10 minutes.
  • In a bowl of an electric mixer with a whip attachment, place the egg whites, pinch of salt and remaining 1/4 cup of the sugar. Whip on medium high until stiff peaks form. Remove the lime and cheese mixture from the refrigerator. Fold the egg whites into the lime mixture and blend thoroughly. Pour the mixture into the prepared crust. Cover with plastic wrap and refrigerate until set, about 4 hours.
  • Remove from the refrigerator. Run a sharp knife along the sides of the pan and remove the spring-form. Spread the whipped cream evenly over the top of the cake.
  • For the candied zest: In a saucepan over medium heat, combine the simple syrup and the lime zest. Bring the liquid to a simmer and cook for 3 to 4 minutes. Remove the zest from the liquid and cool on parchment paper.
  • Cut the cake into individual servings. Garnish with candied lime zest and mint sprigs.

5 tablespoons butter, melted
2 tablespoons sugar, plus 1 1/4 cups, plus 1/4 cup
1 cup graham cracker crumbs
1 envelope unflavored gelatin
3/4 cup key lime juice
4 eggs, at room temperature
2 egg yolks, at room temperature
2 tablespoons grated key lime zest
1 pound cream cheese, at room temperature
2 egg whites, at room temperature
Pinch of salt
2 cups sweetened whipped cream
1 cup simple syrup, (1 cup sugar, 1 cup water heated until sugar dissolves)
Rind of 2 limes, julienned
12 sprigs fresh mint

PHILADELPHIA 3-STEP KEY LIME CHEESECAKE

A creamy filling flavored with fresh lime juice and peel is baked in a prepared graham cracker crust for an easy, luscious cheesecake.

Provided by My Food and Family

Categories     Dairy

Time 3h10m

Yield 8 servings

Number Of Ingredients 8



PHILADELPHIA 3-STEP Key Lime Cheesecake image

Steps:

  • Heat oven to 350°F.
  • Beat first 5 ingredients with mixer until blended. Add eggs; mix just until blended.
  • Pour into crust.
  • Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with COOL WHIP just before serving.

Nutrition Facts : Calories 390, Fat 27 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 120 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 tsp. lime zest
2 Tbsp. lime juice
1/2 tsp. vanilla
2 eggs
1 ready-to-use graham cracker crumb crust (6 oz.)
1 cup thawed COOL WHIP Whipped Topping

GINGER AND LIME CHEESECAKE

Ginger and Lime Cheesecake

Provided by voice1

Time 2h

Yield Serves 2

Number Of Ingredients 10



Ginger and Lime Cheesecake image

Steps:

  • Mix the biscuits with the melted butter and press 40 50g into the bases of each 9cm individual ring mould.
  • Chill in the refrigerator for approximately 1 hour.
  • Lightly whip the cream and then mix in the cream cheese and ginger syrup and lime juice.
  • Add the stem ginger and lime zest and mix in thoroughly.
  • Spoon onto the biscuit bases and spread evenly over the surface.
  • Chill in a refrigerator for 2- 3 hours until firm.
  • To serve place the cheesecake on a serving plate and carefully remove from the mould.
  • Sprinkle a small amount of lime zest on the surface and then carefully arrange the chopped ginger around the edge of the plate.
  • Lightly dust with icing sugar.

225 grams ginger biscuits - crushed
115 grams unsalted butter - melted
300 grams full fat soft cheese
250 ml double cream
2 limes - juice and rind
4 tablespoons ginger syrup
8 pieces Opies stem ginger
Lime zest
Chopped ginger
Icing Sugar

EASY KEY LIME CHEESECAKE

Make and share this Easy Key Lime Cheesecake recipe from Food.com.

Provided by mliss29

Categories     Cheesecake

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 7



Easy Key Lime Cheesecake image

Steps:

  • Beat cream cheese, sugar, lime zest, lime juice, and vanilla with a mixer on medium until well blended.
  • Add eggs; mix just until blended.
  • Pour into crust.
  • Bake at 350°F for 40 minutes or until center is almost set.
  • Cool. Refrigerate 3 hours or overnight.
  • Garnish with Cool Whip and lime slices.

Nutrition Facts : Calories 396, Fat 27.6, SaturatedFat 14.2, Cholesterol 115.2, Sodium 335.3, Carbohydrate 31.6, Fiber 0.4, Sugar 22.9, Protein 7

2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1 teaspoon lime zest
2 tablespoons fresh lime juice
1/2 teaspoon vanilla
2 eggs
1 graham cracker pie crust

KEY LIME CHEESECAKE

I modified this old family recipe to use healthier ingredients. The texture is so smooth and light. It is a favorite dessert that is enjoyed by all.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 14 servings.

Number Of Ingredients 15



Key Lime Cheesecake image

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.

Nutrition Facts : Calories 205 calories, Fat 12g fat (7g saturated fat), Cholesterol 81mg cholesterol, Sodium 293mg sodium, Carbohydrate 16g carbohydrate, Fiber 0 fiber), Protein 9g protein.

3/4 cup reduced-fat graham crackers crumbs (about 4 whole crackers)
Sugar substitute equivalent to 2 tablespoons sugar
2 tablespoons butter, melted
FILLING:
2 packages (8 ounces each) reduced-fat cream cheese, cubed
1 package (8 ounces) fat-free cream cheese, cubed
Sugar substitute equivalent to 2/3 cup sugar
1/3 cup sugar
3 tablespoons all-purpose flour
3 large eggs, lightly beaten
1 cup reduced-fat sour cream
1/3 cup key lime or lime juice
2 teaspoons vanilla extract
2 teaspoons grated lime zest
2 drops green food coloring, optional

NO-BAKE KEY LIME CHEESECAKE

This easy mousse-like treat blends the tartness of Key lime pie with the richness of cheesecake. Its graham-cracker crust sets in the freezer rather than the oven, and the traditional whipped-cream topping is folded right into the filling, along with fresh citrus juice and zest, cream cheese, and sweetened condensed milk. Chill it overnight, and wake up to a world of bliss.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 35m

Yield Makes one 9-inch cake

Number Of Ingredients 9



No-Bake Key Lime Cheesecake image

Steps:

  • Whisk together cracker crumbs, sugar, and salt. Stir in butter until mixture resembles wet sand and holds together when squeezed. Press evenly into the bottom of a 9-inch springform pan. Freeze until firm, 15 minutes.
  • Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and condensed milk on medium-high speed until fluffy, about 5 minutes. Add lime juice, zest, and vanilla. Beat 1 minute more.
  • In a separate bowl, whip cream to stiff peaks. Gently fold into cream-cheese mixture. Pour over chilled crust; smooth top with an offset spatula. Cover with plastic and refrigerate at least 12 hours and up to 3 days.
  • Run a knife along cake's edge before releasing sides of pan, then under bottom to loosen. Serve, garnished with lime rounds.

1 cup finely ground graham crackers (from 9 crackers)
3 tablespoons sugar
1/2 teaspoon kosher salt
5 tablespoons unsalted butter, melted and cooled
2 packages (8 ounces each) cream cheese, room temperature
1 can (14 ounces) sweetened condensed milk
1/3 cup fresh Key lime juice, plus 2 teaspoons grated zest (from 16 limes), and thinly sliced lime rounds for serving
1/2 teaspoon pure vanilla extract
1/2 cup cold heavy cream

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



Layered lime cheesecake image

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

250g gingernut biscuits
125g unsalted butter, melted
600g cream cheese
100g icing sugar
3 limes, zested (save the juice to use in the glaze)
300ml double cream, whipped to soft peaks
4 gelatine leaves
100g caster sugar
6 limes, juiced and pared, and zest of 3 to 6 limes, zest pared off on 3 with a peeler and all juiced

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



Key Lime Cheesecake Pie image

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

1-1/4 cups finely crushed coconut bar cookies
1/4 cup (1/2 stick) butter or margarine, melted
3 Tbsp. sugar
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
1/2 tsp. lime zest
1/3 cup lime juice

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Directions for recipe: Key Lime Cheesecake. Assembly - Preheat the oven to 350 F. Lightly grease a 9-inch springform pan and place onto a baking tray. For the crust, stir the coconut, sugar and flour together. Whisk the egg white until it is frothy and then stir this into the coconut. Press this into the bottom of the prepared pan (if you are ...
From bakewithannaolson.com


10 BEST KEY LIME CHEESECAKE RECIPES - YUMMLY
Key Lime Cheesecake Food Pusher water, heavy cream, vanilla extract, flour, key lime juice, cream cheese and 11 more Key Lime Cheesecake Bars Better Homes and Gardens
From yummly.com


KEY LIME CHEESECAKE FILLING - THERESCIPES.INFO
Mini Key Lime Cheesecakes - Live Well Bake Often tip www.livewellbakeoften.com. Add in the key lime juice, zest, vanilla extract, and green food dye and mix until fully combined, scraping down the sides of the bowl as needed. Then, add in the egg and mix on low speed until just combined. Evenly distribute the cheesecake filling between all 12 cavities of the pan and …
From therecipes.info


KEY LIME CHIA CHEESECAKE RECIPE - EPICURIOUS
Step 5. In a large bowl, with an electric mixer on medium speed, mix together the Neufchâtel, sugar, vanilla, and salt until smooth. Add the lime-chia gel and blend until well combined. Pour the ...
From epicurious.com


KEY LIME CHEESECAKE - MENU - THE CHEESECAKE FACTORY ...
Brilliant service today at The Cheesecake Factory. Served by Eric and Dylan, who were both so funny and entertaining. Absolutely stellar employees. The food was delicious; I loved the creaminess of the Chicken Riesling dish, and the simple perfection of the key lime cheesecake. The place is certainly busy, so choose your dining times wisely.
From yelp.ca


SUGAR-FREE KEY LIME CHEESECAKE - THE ORANGE PLATES - FOOD
1. Using a food processor or grinder, pulse your cookies into fine crumbs. 2. Then, microwave butter and mix melted butter into the crumbs. Blend well. The mixture should be just wet enough to cling together, but not soupy or sticky. 3. …
From theorangeplates.com


KEY LIME CHEESECAKE - DUMMIES
Key limes are native to the Florida Keys (hence the name). Although it’s called Key lime cheesecake, you can make this cheesecake with regular green limes, with equally delicious results! Preparation time: 15 minutes Cooking time: 20 minutes under high pressure Yield: 6 servings Approx. 16 squares graham crackers 2 tablespoons butter 1/2 cup plus 2 …
From dummies.com


RECIPE FOR KEY LIME CHEESECAKE PARFAIT | FOOD
3. Directions: With a mixer, combine condensed milk, cream cheese, lime juice and food coloring until smooth. Place in a bowl and refrigerate. In another bowl, combine crumbs and butter until the consistency of wet sand. Set aside. In a third bowl, beat cream until it starts to thicken. Add powdered sugar and vanilla.
From food.amerikanki.com


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