Key Lime Pie Cheesecake Recipes

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.

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.

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Crush the graham crackers in a food processor or a resealable plastic bag. Pour them into a bowl and stir in the melted butter and sugar. Press the mixture into a pie pan and bake until golden and set, about 5 minutes. Set aside to cool slightly.
• For the filling: Mix the condensed milk, lime zest, lime juice and egg yolks in the bowl of a mixer and mix on high until smooth and thick.
• Pour the mixture into the crust and bake for 15 minutes. Allow to cool, then refrigerate for at least 1 hour -- more if possible.
• Serve with whipped cream.

Steps:

• Sprinkle the wheat germ and 1 tablespoon sugar substitute over the bottom of the pie plate to create a "faux" crust.
• In the bowl of an electric mixer, beat the softened cream cheese, sour cream, ricotta cheese, lime juice, 2 cups sugar substitute, vanilla extract, 1/4 cup hot water, and zest of 1 lime on medium speed until well combined.
• Using a fork to mix, thoroughly dissolve the 3 envelopes of gelatin in 3/4 cup boiling water. Do not let cool and move onto the next step immediately. (It is important that the water be boiling hot and that you mix the gelatin powder in quickly so it is completely dissolved. If not, you will have gummy bear-type lumps.) With the mixer on high and working very quickly so the gelatin does not set, blend the hot dissolved gelatin thoroughly into cheesecake mixture. Immediately pour mixture into the prepared pie pan and sprinkle with the zest of the other lime. Chill in the refrigerator for about 3 to 4 hours or until firm. Serve.

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.

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.

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.

Steps:

• Spray an 8-inch square baking dish lightly with nonstick cooking spray. Combine the butter, granulated sugar and 1 1/2 cups of the crushed graham crackers in a medium bowl. Press the mixture into the prepared baking dish and freeze for 15 minutes to set.
• Combine the cream cheese, confectioners' sugar, salt, lime juice and two-thirds of the zest in a large bowl. Beat with an electric mixer on medium-high speed until fluffy, about 3 minutes. Fold in 3/4 cup whipped topping to lighten. Pour the filling over the crust and smooth with an offset spatula. Refrigerate for 15 minutes to partially set.
• Meanwhile, mix the instant pudding powder, milk and key lime juice in a bowl. Whisk until thick, about 2 minutes. Pour over the filling. Top with the remaining whipped topping, cover and refrigerate for 2 hours to set.
• Top with the remaining graham cracker crumbs and lime zest before serving.

Steps:

• Crust:.
• Mix all ingredients and press into bottom of a 9" spring form pan.
• Double wrap pan with heavy duty aluminum foil.
• Filling:.
• Have all ingredients at room temperature.
• Using an electric mixer, on low speed, beat the cream cheese just until softened.
• Add sugar and beat on low just until mixed.
• Add the flour, salt, vanilla, zest and beat on low just until mixed.
• Add the sweetened condensed milk and sour cream beating just until mixed.
• With mixer running on low speed, add the lime juice in a slow stream, beating just until mixed.
• Add the eggs, one at a time, mixing each in before adding the next egg. Beat last egg in just until mixed.
• Pour the filling into the prepared crust.
• Place the foil-wrapped pan into a large roasting pan.
• Place pans in oven and fill roasting pan with hot water until water is half way up the cheesecake pan.
• Bake for 1 hour, or until filling is set, but center is still a bit jiggly.
• Remove roasting pan from oven carefully.
• Remove cheesecake pan from roaster water bath and place on wire rack. Run a sharp small knife around the sides of the pan to loosen and keep the cheesecake from cracking as it cools.
• Cool at room temperature.
• When cool, remove foil wrapping, wrap in plastic and refrigerate 8 hours or overnight.

Steps:

• Heat oven to 325°F In medium bowl, combine crust ingredients; mix well. Press mixture in bottom of ungreased 9-inch springform or cheesecake pan with removable bottom. Refrigerate.
• In large bowl beat cream cheese until smooth. Beat in the sugar and at low speed incorporate the eggs. Blend until smooth. Add lime peel and juice.
• Pour into crust lined pan.
• Bake at 325F for 55 to 65 minutes or until set. Turn oven off and and open oven door at least 4 inches. Let cheesecake set for about 30 minutes. Remove from oven and let stand for 10 minutes.
• Remove sides of pan and cool in pan on wire rack for 1 hour. Refrigerate for at least 4 hours.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine graham cracker crumbs, flaked coconut, melted butter, and vanilla in a bowl. Press firmly into the bottom of an 8-inch pie or tart pan.
• Bake in the preheated oven until crust is set and slightly golden, about 15 minutes. Remove from the oven and set aside to cool.
• Prepare filling: Blend tofu with cream cheese in a bowl until smooth; this takes a while. Add Key lime juice and continue blending. Add pudding mix, sugar, lime zest, and lemon extract; blend well. Pour into the cooled crust.
• Place in the refrigerator until well chilled, at least 2 hours or overnight.
• Prepare whipped cream: Chill a stainless steel mixing bowl for 20 minutes. Remove from the freezer and add coconut milk, sugar, vanilla, and rum. Beat with an electric mixer or whisk until fluffy.
• To serve, slice pie and top with whipped cream.

Steps:

• Preheat oven to 350°F Mix crumbs, butter and sugar; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 minutes. Cool.
• Beat cream cheese and sweetened condensed milk in large bowl with electric mixer on medium speed until well blended. Add peel, juice and food coloring; mix well. Pour into crust.
• Refrigerate at least 8 hours or overnight. Store leftover pie in refrigerator.

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.

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.