Lime Kissed Cheese Cake

Recipe by
Total Time:
15-30 minutes
Serves:2
Rated 3 based on 100 votes
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Nutrition facts:240 calories,9 grams fat
Technique: No-Bake Recipe
Difficulty: Medium

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Ingredients

  • 1 cup - sifted all purpose flour
  • 1/4 cup - white Sugar
  • 1 tbsp - gd Lime zest
  • 1/2 cup - butter, softened
  • 1 Egg yolk, beaten
  • 1 tsp - fresh Lime juice
  • 5 (8 ounce) packages Cream cheese, softened
  • 1 cup - fresh Lime juice
  • 1 tsp - vanilla extract
  • 1.5 cups - white Sugar
  • 1/2 cup - all purpose flour
  • 6 eggs
  • 8 slices Lime
  • 1 tsp - salt

How to Make Lime Kissed Cheese Cake

  • To make crust:
  • Combine 1 cup sifted flour, 1/4 cup white sugar, and butter or margarine with a pastry blender to make coarse crumbs.
  • With a fork, mix in the lime peel, egg yolk, and 1 tsp lime juice.
  • Dough will have a paste-like consistency.
  • Cover the bottom and sides of a 9 inch springform pan with the crust mixture.
  • Bake in a preheated 400 F (205 F) oven until slightly brown, about 6 to 8 minutes.
  • Preparation:
  • In a large bowl combine the cream cheese, 1 cup lime juice, vanilla extract, 1.5 cup white sugar, 1/2 cup flour, salt, and eggs. Beat until smooth.
  • Pour filling into the dough lined pan
  • Bake in a preheated 450 F (230 C) oven for 12 minutes.
  • Reduce heat to 300 F (150 C), and bake until center of the cheesecake doesn't wiggle when the pan is gently shaken (about 1 hour).
  • Remove cake from oven and cool.
  • Release spring on the outside rim after 1 hour of cooling time, but do not remove the sides.
  • Loosening the spring will help to prevent the cake from cracking.If you remove the rim, the cake will not hold its shape.
  • Chill the cake several hours before serving.
  • Cake develops better flavor if chilled overnight.
  • To Garnish:
  • Separate the featherleaf fern down the middle rib to give tiny "fernettes."Arrange on top of the cheesecake with the point of each "fernette" towards the outside edge of the cake.
  • Arrange lime slices in the center of the ferns, reserving one slice for the top of the alternating slices.