Best Sunset Key Lime Cheesecake Recipes

KEY LIME CHEESECAKE I

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.

KEY LIME CHEESECAKE

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.

CHEESECAKE FACTORY KEY LIME CHEESECAKE--MY VERSION

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.

KEY LIME CHEESECAKE

Steps:

• Preheat oven to 350°F.
• Mix vanilla wafer crumbs and butter together.
• Press crumbs onto bottom and halfway up the sides of a greased 8-inch springform pan.
• Bake crust for 5 minutes, then set aside.
• In large mixing bowl, combine cream cheese and sugar, beating until smooth.
• Add vanilla and key lime juice and beat well.
• Add eggs, one at a time, beating until just combined after each egg.
• Gently mix in sour cream.
• Pour into a greased springform pan.
• Bake at 350°F for about 40-45 minutes (cheesecake should still jiggle a little in center).
• Turn off oven and leave cheesecake undisturbed for 30 minutes.
• Remove cheesecake from oven and cool to room temperature on wire rack.
• Refrigerate several hours before serving.

KEY LIME CHEESECAKE

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.

EASY KEY LIME CHEESECAKE

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.

SUNSET KEY LIME CHEESECAKE

Steps:

• FOR THE CRUST: Preheat oven to 350°F.
• Lightly grease the bottom of a 10-inch springform pan with butter. Do not grease the sides of the pan. Wrap the outside of the pan with foil to prevent leakage. In a food processor, fitted with the steel blade attachment, pulverize the graham craham crackers into crumbs. Transfer the crumbs to a mixing bowl. Add the melted butter and mix with a rubber spatula. Press the crumb mixture over the bottom of the springform pan, reaching all the way to the sides so it forms a seal against leakage. Bake for 10 minutes, remove and cook whle you make the filling; lower the heat to 325F.
• FOR THE FILLING AND TOPPING: With an electric mixer on low speed, beat the cream cheese and sugar for 2 minutes or until soft and creamy. Add the eggs, one at a time, beating for 15 seconds between additions to make sure each one is thoroughy incorporated. Scrape down the sides of the bowl, with a rubber spatula and beat for a minute longer. With the machine running, slowly beat in in the half-and-half and then 2 tablespoons Key lime juice. Set aside 1/2 cup of the cheesecake mixture to which you should add the remaining Key lime juice and transfer this to a liquid measuring cup or pitcher.
• FOR THE CAKE: Pour the cheesecake mixtue over the baked crust, then por a thin stream of Key Lime-boosted cheesecake mixture over the top and scatter the grated lime zest over that. With a toothpick or wooden skewer, swirl the Key lime mixture and zest into the batter the way you would marbelize a cake. Bake for 1 1/2 hours or until the mixture is set; the cake will appear to be jiggly, but will firm up upon standing.
• TO SERVE: Remove the cake from the oven and place on a rack ro cool to room temperature in the pan. Unlock the springform and remove the cake, but leave the cake on the bottom of the pan. . Chill in the refrigerator for at least 4 hours before serving or before attempting to remove the cake from the springform bottom.