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Hi CS! When I buy fresh limes for a pie, I never really know for sure how much juice I will get. I have used as little as 1/4 cup lime juice with no cornstarch. I have also used as much as 2/3 cup lime juice and increased the cornstarch to 1 tbsp. I just play it by ear. LOL Be sure when zesting not to get any of the bitter, white pith. Oh, and I use regular large Persian limes, not Key limes.

Lime Cheesecake
16 oz cream cheese, softened
3/4 cup sugar
1/2 cup lime juice
1 tsp vanilla extract
3 eggs
8 oz sour cream
1 to 2 tsp lime zest
2 tsp cornstarch
1 graham cracker pie crust

Beat cream cheese until fluffy. Add sugar, lime juice and vanilla, mixing well. Add eggs, one at a time, beating well after each. Add sour cream, zest and cornstarch, beating until smooth. Pour into crust and bake at 325 degrees for 60-70 minutes until set. Allow to cool then refrigerate to chill before serving.

It won't help this time, but you can now purchase Philadelphia Key Lime Ready-To-Eat Cheesecake Filling.

Hi DeeMarie!  Really, I didn't know that they had that ready made.  How does it taste?  Thanks for the idea, I'll look for it next I go shopping.

chicagosinger

Hello, Chicagosinger!

Yesterday I got an email from Kraft Kitchens food & family; the ready-to-eat Key Lime Cheesecake was featured in their newsletter.  There's even a coupon for $1 off.  Today I went grocery shopping, but the store at which I shop didn't have it in stock so I can't tell you how it tastes.  But, I'll be watching the cooler!!!  I'd at least like to try it.  It should be great for something quick and easy.

DeeMarie

Hi DeeMarie!  Yes, thanks.  If you can get your hands on it, and you do make it, let me know.  This must be a really new product.  Normally, I prefer to try it from scratch, but right now, I'd just like to have some key lime pie!  You know what I mean?  By the way, if I get the key lime made, do you want the recipe?  I appreciate you're being willing to check it out.  I don't know you, but I appreciate it! 

chicagosinger

Sorry to bother you i am new at this and i cant figure out how to post a question woithout going to reply to a question can anyone help?

agordon, they do a good job of hiding it, don't they? LOL  I know you've already figured it out because I just answered your post about fondant. 

But in case others are curious, you have to click on one of the main Conversations categories (Kitchen Conversations, Easy Weeknight Dinners, Bake Life Sweeter, etc.) then click on Star a New Conversation at the top.....OR, when reading a post, click on the drop-down menu (above RSS Feeds) and choose the appropriate category there. 

Hello, again, chicagosinger!

It is a new product.  I still haven't been able to find it in the cooler, but I try everytime I go through a grocery store.

I'd love it if you'd share your "from scratch" recipe.

DeeMarie

• I found two cheesecakes, one a golden lemon-glazed and one a citrus.  I think you could use lime in either one and it would be great. Will give you this one first.

Crust

•   1/2 cup butter, softened


•  1/3 cup sugar


• 1 egg yolk


• 1/2 tsp vanilla extract


• 1-1/4 cup all-purpace flour


• 1 tsp grated lemon peel

Filling

• 5 pkg (8oz) cream cheese softened


• 1-3/4 cup sugar


• 3 tbl all-purpose flour


• 1- 1/2 tsp grated lemon   ( I would use lime)


• 1-1/2 tsm grated orange  ( you might want to eliminate or use more lime)


• 1/4 tsp vanilla


• 5 eggs, lightly beaten


• 2 egg yolks, lightly beaten


• 1/4 cup heavy whipping cream


•  

Topping

• 1--1/2 cups (about 12 oz) sour cream


• 3 tbl sugar


• 1 tsp vanilla

In a large bowl cream butter and sugar until light and fluffy.  Beat in egg yolk and vanilla.  Combine flour and lemon peel:  gradually add to creamed mixture.  Mix until dough forms a ball and pulls away from the sides of bowl.  Divide dough in half: cover and refrigerate for 1 hour. or until easy to handle.

• Remove sides of a 9-in springform pan. Grease bottom.  Between waxed paper,roll one half dough to fit bottom of pan.  Peel off top paper; invert dough onto bottom of pan. Remove paper and fit dough to fit pan.  Place on baking sheet.  Bake at 400* 6-8 min or until light brown. cool completely on wire rack.


• Attach sides of the pan and grease sides.  Pat remaining dough 1-1/2 in up sides of pan, pressing dough to bottom crust to seal.


• For filling, in large bowl, beat the cream cheese, sugar, flour,  lemon or lime peels and vanilla until smooth.  Add eggs and yolks; beat on low just until combined.  Stir in whipping cream just until combined.  Pour into crust. Return to baking sheet


• Bake at 400* for ten minutes.  Reduce heat to 325* bake 55-65 min or until center is almost set.  Cool on wire rack for 10 min.  Carefully run a knife around edge of pan to loosen;  cool 1 hour longer.  Combine topping ingredients; spread over cheesecake.  Refrigerate overnight.  Remove sides of pan.  Refrigerate leftovers.

Hope this works.  I haven't tried it, so good luck.  Maybe I'll try one to.  I've never made a cheesecake but sure like them.

Leila

I found this recipe that I thought would be easy and good.  I hope it works for you,

COOL LIME CHEESECAKE

• 2-1/4   cups graham cracker crumbs (about 36 squares)


•    1/3   cup sugar


•    1/2   cup butter, melted

FILLING:

•   20     ounces cream cheese, softened


•    3/4   cup sugar


•   1       cup (8oz ) sour cream


•   3 tbl  all-purpose flour


•   3       eggs, lightly beaten


•   2/3    cup lime juice


•   1 tsp  vanilla


•   1 drop food coloring, optional


• Whipped cream and lime slices

In a bowl, combine cookie crumbs and sugar; stir in butter.  Press onto the bottom and up i in on the sides of a greased 10 in springform pan.  Place pan on a baking sheet  Bake at 375* for 8 min.  Place pan on a wire rack. Reduce heat to 325*

In a large bowl, beat cream cheese and sugar until smooth.  Add sour cream and flour; beat well.  Add eggs; beat on low speed just until combined.  Stir in the lime juice, vanilla and food coloring (if desired ) just until mixed.  Pour into crust.  Return pan to baking sheet.

Bake for 50-55 min or until center is almost set. Cool pan on a wire rack for 10 min.  Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.  Remove sides of pan.  Garnish with whipped cream and lime slices.  Refrigerate leftovers.

Hope this is what you want.  Let me know if it is good,  Okay?

Leila

Hi Everyone, just wanted to let you know that " chicagosinger isn't able to post,again!. When she can she'll post some replies,. All the recipes look really good, she'll have a had time decideing or a lot of fun making all of them,hahaha. granna2

Hi Oregonrocky,  I'm finally able to sign in, which means I can finally post replies.  I have been monitoring all of the great recipe ideas, so thanks.  Granna2 was right I will DEFINATELY have a hard time deciding whuch recipe to try.  So I decided to take one at a time!  It's a tough job, but somebody's gotta do it! Thanks everyone!!!

chicagosinger

Glad to hear you are back.  I've enjoyed copying so many of your recipe's, and reading your answer's to other people's questions.  I wish there was a way to print all of them, would sure be a lot easier.

And you're right, you do meet a lot of nice people on here and I'm looking forward to it.

Have a great day.  

Leila

Leila, it's easy to print recipes from this message board!  Just highlight what you want printed by holding down the left mouse button and dragging the cursor across what you want printed.  It will turn blue.  While it is blue, click on File on your Tool bar.  Choose Print from the drop-down menu.  Choose Selection under Page Range, then click Print.  It will only print what you have highlighted, not everything on the page.

Thank's a bunch.  It worked.  I'm sure glad as was having a hard time writing everything down.  I didn't find selection on the page range but will keep trying as this is so much better.  I printed it off.

Thank's again for your help.

Leila

Leila,

Thanks for both Lime Cheesecake recipes.  I haven't tried them yet, but will probably serve one of them for Thanksgiving and the other for Christmas.

I'll let you know how they turn out.

Thank you!  Thank you!  Thank you!

DeeMarie

DeeMarie,

You are very welcome and was glad I was able to help.  I've never made a cheesecake, I may even try baking them myself.  The problem is I would eat them and I sure don't need to.  I just hope they turn out good for every one. 

Enjoy ,and please do let me know how they turn out.

Leila

Hi DeeMarie,  I feel so bad about not getting back to you sooner, so sorry.  Back when I first joined in August I think, I posted the recipe for cheesecake.  Let me look for it in my files, and by the end of the weekend I will have it posted for you    Bake Life Sweeter, okay!   I promise, with thanksgiving being tommorow, which I am cooking, I also have a show tommorow early in the afternoon.  So I will be going non-stop tommorowb and late into tommorow night.  I really will not have time before then, but as I said, I promise it will be posted before the end of the weekend.  In the meantime Happy thanksgiving to you and your family.

chicagosinger

Happy Thanksgiving, ChicagoSinger, to you and ALL your family!

Thanks for taking the time to go through your files; whenever you get around to it is fine.  I'll keep an eye on the Bake Life Sweeter page.  I, too, am cooking Thanksgiving dinner today.

DeeMarie