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Lime Cheesecake Recipe
- Prep time: 40 min
- Cook time: 45 min
- Ready in: 1 hour 25 min
- Yields: 6-8 servings
Do you like Limes?
I have said it before and I will say it again: I love cheesecake. It is utterly my favorite dessert. Sure, I love cakes and pies and cookies, but there is always a certain type of cake (German Chocolate—I cannot stand coconut!), pie (mincemeat—I don’t even know what’s in it!) or cookie (oatmeal raisin—I hate raisins!) that I just can’t stand.
However; when it comes to cheesecake, there is hardly a type I just don’t like.
Sour cream, chocolate, peanut butter, apple, raspberries, cherry are all personal favorites for cheesecake. I can enjoy a whole cheesecake by myself in one sitting (if that is not a guilty pleasure when it comes to food, I don’t what is!)
Anyway, I normal make more "standard" cheesecakes most of the time: coffee, New York or just plain cheesecake. So, since it’s the holidays, I thought I’d come up with a slightly different type of cheesecake: Lime.
Limes are never given they just due when it comes to their flavor. We are always concentrating on oranges and lemons for their tasty beverage additions or to flavor a roasted chicken.
Limes are quite tart, but they are bursting with a strong, great flavor that, when mixed into a sweet dessert (such as this cheesecake) creates a refreshingly tangy dessert that is perfect for any occasion or celebration.
NOTE: If you want to, you can use store bought lime juice, and by pass the zest. But if you want to squeeze your own remember that for the lime juice and zest, you really only want ONE lime, but sometimes limes (as well as other fruits like lemons and oranges) can have a lot of juice or just a little. You never know until you cut them open and squeeze out the juice. So, if you have a juicy one just use one if you have a less-than-juicy one use two. But either way, you will only need the zest of one lime, even if you use two for the juice.
24 ounces (3 cups) cream cheese (softened at room temperature)
1-2 limes, enough to get:
(About 4 ounces fresh lime juice)
(About 1 tablespoon lime zest)
1 cup of white sugar
1 teaspoon of vanilla extract
2 tablespoons of all-purpose flour
2 whole eggs
1 egg yolk
¼ cup milk, optional (you will only need this if the cheesecake batter gets too thick during mixing)
-One Large Mixing Bowl
-One Medium-sized Whisk
-One 9-inch Pie Pan
-A Set Of Oeasuring Cups
-A Set Of Measuring Spoons
-One Fruit Juicer or Squeezer
- One Zester
-One Cookie Sheet
1. First, pre-heat the oven to 375 Degrees F.
2. Zest and juice the lime. If you find that you don’t have enough juice from the first one,. Juice the second.
3. Then in a large mixing bowl (or standing mixer) combine the 3 cups of cream cheese, sugar, flour and vanilla extract.
4. You can use an egg beater, or a large whisk (or the whisk attachment on the standing mixer) to beat the cream cheese, sugar, flour and vanilla extract until they are fully combined and blended smooth.
5. Add the lime zest and the lime juice. Mix all ingredients until well combined.
6. Add whole eggs and the egg yolk all at once. Whisk together (beat at low speed on the standing mixer) until combined.
7. *Optional: Stir in milk, if batter is too thick and mix until completely smooth and pourable*
8. Pour the lime cream cheese mixture into the crust-lined pan, or pre-lined store bought pie dish.
9. Place on a cookie sheet.
10. Bake in the 375 degree F oven for 35 to 45 minutes or until center appears nearly set when shaken a little.
11. Allow the pie to cool completely before chilling in refrigerator for at least 4 hours (overnight is best) before serving.