NO-BAKE KEY LIME CHEESECAKE
This easy mousse-like treat blends the tartness of Key lime pie with the richness of cheesecake. Its graham-cracker crust sets in the freezer rather than the oven, and the traditional whipped-cream topping is folded right into the filling, along with fresh citrus juice and zest, cream cheese, and sweetened condensed milk. Chill it overnight, and wake up to a world of bliss.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 35m
Yield Makes one 9-inch cake
Number Of Ingredients 9
Steps:
- Whisk together cracker crumbs, sugar, and salt. Stir in butter until mixture resembles wet sand and holds together when squeezed. Press evenly into the bottom of a 9-inch springform pan. Freeze until firm, 15 minutes.
- Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and condensed milk on medium-high speed until fluffy, about 5 minutes. Add lime juice, zest, and vanilla. Beat 1 minute more.
- In a separate bowl, whip cream to stiff peaks. Gently fold into cream-cheese mixture. Pour over chilled crust; smooth top with an offset spatula. Cover with plastic and refrigerate at least 12 hours and up to 3 days.
- Run a knife along cake's edge before releasing sides of pan, then under bottom to loosen. Serve, garnished with lime rounds.
LAYERED LIME CHEESECAKE
Make this stunning layered, citrussy dessert ahead of time if you're entertaining. It's a crowd-pleaser that's part key lime pie, part cheesecake, part trifle
Provided by Barney Desmazery
Categories Afternoon tea, Dessert, Treat
Time 40m
Number Of Ingredients 9
Steps:
- Whizz the biscuits to crumbs in a food processor, or tip into a food bag and crush with a rolling pin. Mix with the melted butter, then press into the base of a 20cm springform cake tin. Chill in the fridge until needed.
- Put the cream cheese, icing sugar and lime zest in a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until completely combined. Spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon. Leave to set in the fridge while you make the glaze.
- Soak the gelatine leaves in cold water. Tip the other ingredients for the glaze into a saucepan with 200ml water. Cook gently until the sugar has dissolved and the syrup is simmering. Drain and squeeze the gelatine of any excess water, then stir into the hot syrup to dissolve. Leave everything to infuse until just warm, then sieve the syrup into a jug. When cooled, pour over the cheesecake and put in the fridge overnight to set. Carefully remove the cake from tin before serving.
Nutrition Facts : Calories 428 calories, Fat 33 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 22 grams sugar, Fiber 4 grams fiber, Sodium 0.4 milligram of sodium
WHITE CHOCOLATE MOUSSE KEY LIME CHEESECAKE
This is a must at every family holiday dinner....
Provided by Cheryl Kaelin
Categories Cakes
Time 1h25m
Number Of Ingredients 18
Steps:
- 1. Crust Mix together the cracker, sugar, and butter. Press the mixture into bottom and 1-inche up the sides of a 10-inch spring form pan. Set aside
- 2. Filling In a medium saucepan over medium heat, add the lime juice. Whisk in the gelatin and 1/2 cup of the heavy cream and bring to a simmer. Remove the pan from the hear. Add 10 ounces of chopped white chocolate, stir until smooth. Allow to cool.
- 3. Using a electric mixer, blend together the cream chess, sugar and lime zest in a medium bowl until smooth. Slowly beat into the cooled white chocolate mixture into cream cheese mixture.
- 4. Using clean, dry beaters, beat the reaming 2-cups heavy cram in a small bowl until it forms soft peaks. Fold it into the white chocolate mixture and pout into the pie crust. Cover and freeze overnight.
- 5. Remove from freezer and run a sharp knife around inside of springform pan to help loosen the pie. Release springform from the bottom of the pan and transfer the pie to serving plate. Grate or curl the white chocolate over the top and garnished with candied limes. Cut into wedges with a knife that has been dipped into hot water and serve.
- 6. Candied Limes Bring a medium-sized saucepan of water to boil over medium heat. Add the lime glance for a couple of minuets. Set aside Put the limes in another medium saucepan and cover with equal parts of sugar and water. Simmer, covered over low heat for 1 hour. Remove the limes and drain until almost dry. Roll into sugar and set aside to dry.
- 7. You can also garnished with fresh limes, squeezing the lime over the sliced cheesecake give it a little zing...
NO BAKE LIME MOUSSE TORTE
This torte is tart and tangy. I take it to a lot of potluck dinners and everyone raves and begs for the recipe. It is easy and can be made several days ahead. Decorate with dollops of whipped cream, raspberries, and fresh mint leaves, if desired.
Provided by RB1953
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 8h45m
Yield 12
Number Of Ingredients 10
Steps:
- Combine cookie crumbs and sugar in a large bowl. Pour in melted butter, and mix thoroughly. Press into the bottom and one inch up the sides of a 10-inch springform pan.
- Sprinkle the gelatin over the lime juice in a small bowl, and set aside to soften. Bring 1/2 cup of whipping cream to a simmer in a heavy pan. Remove from heat, and pour over the chopped white chocolate. Let soften for two minutes, then whisk until smooth. Mix the gelatin into the warmed chocolate until melted; set aside to cool to room temperature. Beat remaining 2 cups of cream to stiff peaks in a large bowl, and set aside.
- Beat the cream cheese with the sugar with an electric mixer until well blended. Slowly blend white chocolate mixture into cream cheese, then mix in lime zest. Fold the whipped cream into the cream cheese mixture, and pour into prepared crust. Cover pan with plastic wrap, and refrigerate overnight.
Nutrition Facts : Calories 669.2 calories, Carbohydrate 46.3 g, Cholesterol 146.7 mg, Fat 52 g, Fiber 0.4 g, Protein 7.7 g, SaturatedFat 31.5 g, Sodium 295 mg, Sugar 37 g
PHILADELPHIA VANILLA MOUSSE CHEESECAKE
After baking, this creamy vanilla cheesecake on a vanilla wafer crust gets a second layer of cream cheese with whipped topping and more vanilla for an elegant, special occasion dessert.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 6h15m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 325 degrees F.
- Mix wafer crumbs and butter; press onto bottom of 9-inch springform pan.
- Beat 3 pkg. cream cheese, 3/4 cup sugar and 1 Tbsp. vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely in pan.
- Beat remaining cream cheese, sugar and vanilla with mixer in large bowl until well blended. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake.
Nutrition Facts : Calories 331.1 calories, Carbohydrate 26.3 g, Cholesterol 105.5 mg, Fat 23.6 g, Protein 5.1 g, SaturatedFat 13.5 g, Sodium 292.7 mg, Sugar 17.9 g
SUMMER CHEESECAKE MOUSSE
Your favorite sweet and tangy dessert just got scoopable. We layered this creamy mousse with crushed graham crackers and berry jam in glass jars. As an alternative, spread the mousse on graham crackers and top with fresh berries or your favorite berry jam.
Provided by Food Network Kitchen
Categories dessert
Time 2h25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Beat together the cream cheese and confectioners' sugar, in a large bowl, with an electric mixer on medium speed until well combined, about 2 minutes. Add in the sour cream, vanilla bean seeds and a pinch of salt and beat on medium-high speed until well combined, about 3 minutes.
- Dissolve 1 teaspoon gelatin in 1 tablespoon hot water and beat into the cream cheese mixture.
- Mix the crushed graham crackers, butter and granulated sugar in a small bowl until moist.
- Spoon the graham cracker mixture into the bottom of four 6-ounce glass mason jars (don't press it down). Top with 1/4 cup of the cream cheese mixture, then 2 tablespoons of jam, spreading it all the way to the side of the jar, then another 1/4 cup cream cheese mixture. Refrigerate until set, about 2 hours. Garnish with fresh berries and mint.
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