I am looking for a key lime cheese cake recipe.please help.?

Question

I am looking for a key lime cheese cake recipe.please help.?

Answer 1

I love key lime cheesecake or key lime pie!

Key Lime Cheesecake

INGREDIENTS

1 1/2 cups finely ground graham cracker crumbs

2 tablespoons white sugar

1/4 cup unsalted butter, melted

1 1/4 pounds cream cheese, softened

3/4 cup white sugar

1 cup sour cream

3 tablespoons all-purpose flour

3 eggs

3/4 cup key lime juice

1 teaspoon vanilla extract

DIRECTIONS

To make Crust: In a bowl stir together the graham cracker crumbs and 2 tablespoons sugar, stir in the butter well. Pat the mixture into the bottom and 1/2 inch up the side of a buttered 10 inch springform pan and bake the crust in a preheated 375 degree F (190 degree C) oven for 8 minutes. Transfer the pan to a rack and cool.

In a large bowl with an electric mixer, beat cream cheese and 3/4 cup sugar until smooth, beat in the eggs, one at a time, beating well after each addition. Beat in the sour cream, flour, lime juice and vanilla. Beat the mixture until it is smooth.

Pour the filling over the crust. Bake the cheesecake in the preheated oven for 15 minutes, reduce the temperature to 250 degrees F (120 degrees C) and bake for 50 to 55 minutes longer, or until center is barely set. Let the cheesecake cool on a rack, then chill it, covered, overnight. Remove the cheesecake from the pan and transfer it to a cake stand.

Answer 2

Here are 11 to choose from.... good luck.

http://www.cooks.com/rec/search/0,1-0,ke...

Answer 3

KEY LIME PIE CHEESECAKE  

1 (8 oz.) pkg. softened cream cheese

1 (14 oz.) can of sweetened condensed milk

1 (12 oz.) container frozen whipped topping

1 c. fresh lime juice (about 5 limes)

1 baked 9 inch pie shell

Lime slices and fresh mint for garnish

In a large bowl, combine the cream cheese, sweetened condensed milk and whipped topping. Stir in the lime juice until well blended and mixture is thick and smooth. Immediately pour lime filling into pie shell.

Chill for at least 2 hours. Garnish with lime slices and fresh mint leaves if desired.

Answer 4

KEY LIME PIE CHEESECAKE  

1 (8 oz.) pkg. softened cream cheese

1 (14 oz.) can of sweetened condensed milk

1 (12 oz.) container frozen whipped topping

1 c. fresh lime juice (about 5 limes)

1 baked 9 inch pie shell

Lime slices and fresh mint for garnish

In a large bowl, combine the cream cheese, sweetened condensed milk and whipped topping. Stir in the lime juice until well blended and mixture is thick and smooth. Immediately pour lime filling into pie shell.

Chill for at least 2 hours. Garnish with lime slices and fresh mint leaves if desired.



OR

KEY LIME CHEESECAKE  

1 1/2 c. fine graham cracker crumbs

2 tbsp. sugar

1/2 stick (1/4 c.) unsalted butter, melted and cooled

1 1/4 lbs. (2 1/2 (8 oz.) pkgs.) cream cheese, softened

3/4 c. sugar

1 c. sour cream

3 tbsp. all purpose flour

3 lg. eggs

3/4 c. Key lime juice

1 tsp. vanilla

Make the crust: In a bowl, stir together the crumbs and the sugar and stir the butter in well. Pat the mixture evenly onto the bottom and 1/2 inch up the side of a buttered 10 inch springform pan and bake the crust in the middle of a preheated 375 degree oven for 8 minutes. Cool completely.

Filling: 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, the flour, the eggs, 1 at a time, beating well after each addition, the lime juice and the vanilla. Mix until smooth. Pour the filling over the crust. Bake the cheesecake in the middle of a preheated 375 degree oven for 15 minutes, reduce the temperature to 250 degrees, and bake the cheesecake for 50 to 55 minutes more, or until the center is barely set. (The cheesecake will continue to set as it cools.) Let the cheesecake 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 whipped cream into rosettes on the cheesecake. Garnish with fresh lime slices and mint sprigs.



JM