Luscious Lime Cheesecake The Lady Sons Recipes

Steps:

• Preheat oven to 300 degrees.
• Reserve 1/2 c dry cake mix.
• In large bowl, combine remaining cake mix, 1 egg, and oil.
• Mix well (mixture will be crumbly).
• Press evenl in bottom and 1 and 1/2 inches up sides of greased 13x9 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 - 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.

Steps:

• Preheat oven to 375 degrees.
• For the crust, combine the graham crackers, 1/2 cup of the sugar and the melted butter in a food processor. Process until very fine and evenly moistened.
• Press crust mixture evenly into a springform pan. Put pan into the fridge for 10 minutes to firm. While this is firming work on the filling.
• For the filling, combine the cream cheese, 1 cup of the sugar, the egg, and 2 tablespoons of the vanilla into the food processor and cream together until very smooth.
• Pour the filling mixture into the crust and bake in a 375 degree oven for 35-40 minutes.
• When done baking, remove cheesecake from the oven and cool for 15 minutes.
• Raise the oven temperature to 450 degrees.
• While the cheesecake is cooling, make the topping. In a small bowl, combine the sour cream with the remaining 2 tablespoons of vanilla and the remaining 2 tablespoons of sugar.
• Spread topping over the cooled filling.
• Bake in a 450 degree oven for 10 minutes.
• Let cool and ENJOY!

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.

Steps:

• In a bowl, combine the crumbs, nuts and sugar; stir in butter. Press onto the bottom of a greased 10-in. springform pan; set aside. in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beating on low speed just until combined. Stir in the lemon juice, zest and vanilla; beat just until blended. Pour into crust. , Bake at 350° for 55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes. Combine topping ingredients; spread over filling. Return to the oven for 5 minutes. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Let stand at room temperature for 30 minutes before slicing.

Steps:

• HEAT oven to 350 degrees F.
• MIX graham crumbs and butter; press onto bottom of parchment-lined 9-inch springform pan.
• BEAT cream cheese and granulated sugar in large bowl with mixer until blended. Add lemon zest and juice, lime zest and juice, and vanilla; mix well. Blend in flour. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
• BAKE 35 to 40 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• BEAT cream in small bowl with mixer on high speed until stiff peaks form, gradually adding icing sugar after soft peaks form. Spread over cheesecake.

Steps:

• Heat oven to 350°F.
• Beat first 5 ingredients in large bowl with mixer until blended. Add eggs; mix just until blended.
• Pour into crust.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or until firm.