Cool Lime Cheesecake Recipes

LUSCIOUS LIME CHEESECAKE

Steps:

• Preheat oven to 300 degrees. Reserve 1/2 cup dry cake mix. In large bowl, combine remaining cake mix, 1 egg, and oil. Mix well (mixture will be crumbly). Press evenly in bottom and 1 1/2 inches up sides of greased 13 × 9-inch pan. In same bowl, beat cheese until fluffy. Beat in condensed milk until smooth. Add remaining eggs and reserved cake mix and beat 1 minute at medium speed. Stir in lime zest, lime juice, and vanilla. Pour into prepared crust. Bake for 50 to 55 minutes or until center is firm. Cool to room temperature. Chill thoroughly. Spread Cool Whip over top. Cut into squares to serve. Garnish with lime slices.

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.

COOL LIME CHEESECAKE

Steps:

• 1. zest the limes and juice them.
• 2. with electric mixer, blend cream cheese with sugar in a large bowl until smooth
• 3. blend in lime zest, and juice
• 4. beat in eggs one at a time, blending well after each
• 5. add a drop of the food coloring
• 6. pour into crust and bake 30 minutes at 350 degrees.
• 7. cool, slice and serve with sweetened sour cream or cool whip.

REFRIGERATOR LIME CHEESECAKE

Steps:

• Arrange 20 ladyfingers around the edges and 12 ladyfingers on the bottom of an ungreased 8-in. springform pan; set aside. In a small saucepan, sprinkle gelatin over cold lime juice; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool., Meanwhile, beat cream cheese and sugar until smooth. Gradually beat in melted chocolate, lime zest and gelatin mixture. Fold in whipped cream. Pour into prepared pan. Cover and refrigerate until set, about 3 hours. Remove sides of pan. If desired, garnish with strawberry and lime slices.

LIME CHEESECAKE PIE

Steps:

• In a large bowl, beat cream cheese until smooth. Add the milk, lime juice and vanilla; beat until smooth. Pour into the crust. Refrigerate for 2 hours. Spread with whipped topping; refrigerate 1 hour longer. Garnish with lime and mint if desired.

COOL LIME CHEESECAKE

Steps:

• Pre-heat oven to 325 degrees.
• In a bowl, combine crumbs and sugar; stir in butter.
• Press onto the bottom and 1 inch up the side of a greased 10-inch springform pan.
• Bake at 375 degrees for 8 minutes; cool.
• In a mixing bowl, beat cream cheese and sugar until smooth.
• Add sour cream and flour; beat well.
• Beat in eggs on low speed just until combined.
• Stir in lime juice, vanilla and food coloring if desired just until mixed.
• Pour into crust.
• Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water; place in oven and bake for 50-55 minutes or until center is almost set.
• Remove cheesecake from oven and water-filled pan and cool on a wire rack for 1 hour.
• Refrigerate overnight.
• Remove sides of pan (May need to run a knife around the rim to loosen from sides of pan).
• Garnish with whipped cream and lime slices.