The best delicious Lime Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lime Cheesecake recipe today!
Hello my friends, this Lime Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Lime Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Lime Cheesecake.
What Makes This Lime Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lime Cheesecake.
Ready to make this Lime Cheesecake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
-CRUST-
1/3 c Sweetened flaked coconut
1/2 c Sliced almonds
2 tb Unsalted butter; softened
–CAKE–
2 lb Cream cheese; softened
1 1/2 c Sugar
4 lg Eggs; room temperature
2 tb Vanilla extract
1 c Sour cream; room temperature
1/3 c Whipping cream
4 ts Lime zest; fresh
1/3 c Lime juice; fresh squeezed
-SAUCE-
20 oz Raspberries; in light syrup
2 tb Sugar
1 tb Cornstarch
Make the crust: preheat oven to 350. Spread coconut in an even layer on a
baking sheet and bake 6 – 8 minutes, stirring 2 or 3 times, until the
coconut is a golden brown. Transfer coconut to a bowl to stop the cooking
process. Spread almonds in an even layer on the baking sheet and bake 10 –
12 minutes, shaking pan several times, until almonds are golden. Toss
almonds with coconut. Generously butter the bottom and side of a 9 x 3
round cake pan. Pour coconut/almond mixture into pan and tilt pan to spread
the mixture so that it covers the sides and bottom on the pan, pressing
gently if needed.
Make the cheesecake: In a large bowl, beat the cream cheese with an
electric mixer at medium-high speed until smooth. While continuing to beat,
gradually add sugar, beating until well-combined. One at a time, add the
eggs. Beat in vanilla, sour cream and heavy cream one at a time, beating
until smooth each time. Beat in lime juice and zest. (NOTE: I used key lime
juice & zest … seems to me I added more than 1/3 C of juice, too. I use
the “add until it tastes good” method and like plenty of lime taste.)
Gently pour batter into pan and bake 45 – 55 minutes, until the cheesecake
has puffed nearly to the top of the pan and the edge is light brown. Remove
from oven, set on wire rack for 2 1/2 to 3 hours, until completely cooled.
Preheat oven to 350 again and bake cheesecake a second time for 20 – 30
minutes, until the cheesecake is set and the surface is golden brown. Place
on wire rack to cool completely. Cover pan with plastic wrap and
refrigerate for at least 8 hou!
rs. With the tip of a sharp knife, loosen the edge of the cheesecake and
tap bottom of pan on counter to loosen. Invert cheesecake onto a plate and
then reinvert onto a serving dish.
Make sauce: Thaw berries. In a food processor, process the rasberries and
syrup until liquified. Strain through a fine meshed sieve into a bowl.
Combine the sugar, cornstarch and a small amount of puree in a saucepan,
whisking to make a paste. Stire in the remaining puree. Cook over medium
hear, stirring constantly for 3 – 4 minutes, until the sauce thickens
slightly and comes to a rolling boil. Remove pan from heat and transfer to
non-aluminum bowl. Set the bowl over a bowl of ice water and stir for 5 –
10 minutes until
chilled. Serve each slice of cheesecake with a spoonful of raspberry sauce
Yields
12 Servings
Leave a Reply