Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Best Key Lime Cheesecake

StarStarStarHalf starEmpty star

Your rating

Best Key Lime Cheesecake

Key Lime Cheesecake recipe

 

Yield

16 servings

Prep

30 min

Cook

1 hrs

Ready

9 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
Crust
1 ½ cups graham cracker crumbs
or chocolate cookie crumbs
* Camera
2 tablespoons sugar
Camera
¼ cup butter
melted and cooled
Camera
Cake
2 ½ packages cream cheese
softened, (packages 8 ounces each)
Camera
¾ cup sugar
Camera
1 cup sour cream
Camera
3 tablespoons all-purpose flour
Camera
3 large eggs
Camera
¾ cup lime juice
fresh
Camera
1 teaspoon vanilla extract
Camera
1 drop food coloring
green
* Camera
1 x whipped cream
for garnish
* Camera
1 x limes
slices for garnish
* Camera
1 x mint sprigs
for garnish
*

Ingredients

Amount Measure Ingredient Features
Crust
355 ml graham cracker crumbs
or chocolate cookie crumbs
* Camera
3E+1 ml sugar
Camera
59 ml butter
melted and cooled
Camera
Cake
2.5 packages cream cheese
softened, (packages 8 ounces each)
Camera
177 ml sugar
Camera
237 ml sour cream
Camera
45 ml all-purpose flour
Camera
3 large eggs
Camera
177 ml lime juice
fresh
Camera
5 ml vanilla extract
Camera
1 drop food coloring
green
* Camera
1 x whipped cream
for garnish
* Camera
1 x limes
slices for garnish
* Camera
1 x mint sprigs
for garnish
*

Directions

For the crust: In a bowl, stir together the crumbs and sugar and stir the butter in well.

Pat the mixture evenly onto the bottom and ½ inch up the sides of a buttered 10-inch springform pan.

Bake the crust in the centre of a preheated 375 degree F oven for 8 minutes.

Transfer the pan to a rack and set aside to cool.

For the cake: In a bowl with an electric mixer beat together the cream cheese and the sugar until the mixture is smooth; beat in the sour cream and flour, then add the eggs 1 at a time, beating well after each addition.

Add the lime juice, vanilla, and food colouring and beat until mixture is smooth.

Pour the filling over the crust.

Bake the cheesecake at 375℉ (190℃) F for 15 minutes, reduce the temperature to 250F and bake for 50 to 55 minutes more, or until the centre is barely set.

(It will continue to set as it cools)

Let the cake cool on a rack, and chill it, covered, overnight.

Remove the cheesecake from the pan and transfer it to a cake stand.

With a pastry bag fitted with a decorative tip, pipe the whipped cream into rosettes on the cake or whatever you feel like.

Garnish with the mint sprigs and lime slices if desired,



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 65g (2.3 oz)
Amount per Serving
Calories 71359% from fat
 % Daily Value *
Total Fat 47g 72%
Saturated Fat 28g 139%
Trans Fat 0g
Cholesterol 273mg 91%
Sodium 393mg 16%
Total Carbohydrate 22g 22%
Dietary Fiber 1g 4%
Sugars g
Protein 25g
Vitamin A 35% Vitamin C 24%
Calcium 15% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe