Lime Cheesecake Recipe

Key Lime Cheesecake

Yield: 10 Servings

Ingredients

CRUST
1 c graham cracker crumbs
3 tb sugar
3 tb butter; melted

Instructions

FILLING
3 pk (8-oz) cream cheese
1 c sugar
3 tb flour
3 tb key lime juice
1 tb grated lime peel
1/2 ts vanilla
3 eggs
1 egg white

TOPPING
3/4 c sugar
2 tb cornstarch
1/2 c cold water
1/2 c key lime juice
1 egg yolk

Heat oven to 350F. Mix crumbs, sugar, and butter and press into bottom of a 9-inch springform pan. Bake 10 minutes. Beat cream cheese, sugar, flour, juice, peel, and vanilla at medium until well blended. Add the 3 whole eggs and the egg white, 1 at a time, mixing well after each addition. Pour over crust. Bake 40 minutes. Turn off oven and let cake cool as the oven cools down. Loosen cake from rim of pan. Cool completely before removing rim.

Mix sugar and cornstarch in saucepan. Gradually stir in water and juice. Bring to a boil over medium heat, stirring constantly. Boil 1 minute until clear and thickened, stirring constantly. Add small amount of hot mixture to slightly beaten egg yolk. Return mixture to saucepan and cook 3 minutes, stirring constantly. Cool slightly. Spoon topping over cheesecake and refrigerate at least 2 hours. Garnish with paper-thin slices of lime

NOTE: I use regular lime peel and slices since I have no source for fresh key limes. If you do, all the better. I get the key lime juice from the King Arthur catalog.

Everything about Cheesecake Recipe.

Turtle Cheesecake Recipe

Turtle Cheesecake

Yield: 16 Servings

Ingredients

6 tb reduced calorie margarine
1 1/2 c graham cracker crumbs
2 pk unflavored gelatin
16 oz fat-free cream cheese
2 c 1% low-fat cottage cheese
1 c sugar
1 1/2 ts vanilla
8 oz reduced fat nondairy whipped toppin; g, thawed
1/4 c prepared fat-free caramel topping
1/4 c prepared fat-free hot fudge topping
1/4 c chopped pecans

Instructions

I used light cream cheese in place of the fat-free but feel that the consistency would be the same either way.

I used the low-fat cottage cheese as called for, but results probably would be about the same with the fat-free (sometimes the fat-free makes a recipe gummy so I'm skeptical of trying it on a new recipe).

I substituted half the sugar for fructose and will be experimenting with the other diabetic sweeteners, my husband being a type II diabetic.

Preheat oven to 350 degrees F. Melt margarine in small saucepan over medium heat. Stir in graham cracker crumbs. Press crumb mixture firmly onto botton of 10-inch springform pan. Bake 10 minutes. Cool.

Place 1/2 cup cold water in small saucepan; sprinkle gelatin over water. Let stand 3 minutes to soften. Heat gelatin mixture over low heat until completely dissolved, stirring constantly.

In food processor or blender combine cream cheese, cottage cheese, sugar and vanilla; process until smooth. VERY IMPORTANT!!!!! (From my own experience you'll have a mess on your hands and everywhere else if you don't use a food processor rather than the blender. The ingredients are MUCH too thick for a blender to handle; it blended perfectly when I switched to the small food processor attachment on my Oster.) Add gelatin mixture; process until well blended. Fold in whipped topping. Pour into prepared crust. Refrigerate 4 hours or until set.

Loosen cake from rim of pan. Remove side of pan from cake. Drizzle caramel and hot fudge sauce over cheesecake (sort of horizontal lines drizzled all the way across the cake). Sprinkle pecans evenly over top of cake before serving.

NUTRITIONAL INFO: Exchanges per serving: 2 Starch/Bread, 1/2 Lean Meat, 1 Fat. Calories: 232 (take into account any substitutions you make); % calories from fat - 26; total fat 7g, saturated 1g; sodium 444 mg; carbohydrate 32g; dietary fiber 1g.

Everything about Cheesecake Recipe.

Brownie Cheesecake Recipe

Brownie Swirl Cheesecake

Ingredients

(10 servings)

8 oz (1 Pk) Brownie Mix
16 oz Cream Cheese, Softened
1/2 c Sugar
1 ts Vanilla
2 ea Large Eggs
1 c Milk Chocolate Chips, Melted

Instructions

Grease bottom of 9-inch Springform pan. Prepare basic brownie mix as directed on package; pour batter evenly into springform pan. Bake at 350 degrees F., 15 minutes. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour over brownie layer. Spoon chocolate over cream cheese mixture, cut through cheese and chocolate mixture several time to acheive a marble effect. Bake at 350 degrees F., 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, if desired.

Everything about Cheesecake Recipe.