Recipe from Good Food magazine, November 2017, New! Could this be converted to keto? If I’m going to take the time to make desserts from scratch I want to make sure the end results are truly delicious! Place on a, For filling, in a large bowl, beat cream cheese and sugar until smooth. Add a few tablespoons of the mango puree and whisk to combine. Cut into 16 slices and serve with a smile . Carefully remove the cake from tin before serving. Using a stand mixer with the paddle attachment whip the cream cheese until all the lumps are gone. Decorate with fresh whipping cream and/or slices of lime if you like, but it's not necessary. In another bowl beat 3 8-ounce packages of cream cheese until soft, add 3/4 cup sugar and three eggs one at a time, beating well after each addition. Press evenly into bottom and sides of buttered 9x3-inch springform pan. Continue whipping until firm peaks form. , Your email address will not be published. Cook and stir till thickened and bubbly. The cheesecake can sit in a roasting pan of water in the oven or you can place a roasting pan of hot water on the bottom rack. Smooth the top of the cheesecake down with the back of a dessert spoon. If you choose a pie plate, the batter in this recipe will be way too much for one. Combine one package of honey graham crackers which have been crushed with a rolling pin into crumbs with 6 tablespoons melted unsalted butter and 2 tablespoons sugar. … Press into the bottom of the prepared springform pan with a fork until the crust is perfectly even and firm. Or you can make one crust recipe for one pie plate and make half a batch of the lime cheesecake. I love being able to squirrel away cheesecake into my freezer. For glaze, in a small heavy saucepan, whisk the eggs, sugar, lemon juice and peel until blended. Add sugar and continue to blend. Whizz the biscuits to crumbs in a food processor, or tip into a food bag and crush with a rolling pin. 2 1/2 sticks (20 oz. My mouth started watering before I even made this. I only managed to save one single slice of cheesecake this time! Crush graham crackers and then add remaining ingredients (including butter) to a medium bowl. My name is Glory. Today I bring you my newest cheesecake recipe, this Ultra Creamy Lime Cheesecake. Stir in the cornstarch, salt and then the eggs, scraping the bowl in between each addition. Challenge cream cheese is fresh from the farm to the fridge in just two days! This Key lime pound cake is full of bright, sweet, and tangy flavor, and the powdered sugar and lime glaze makes it even more delicious! My family loves anything lemon. Well, they WOULD last 6-8 months . Combine the cracker crumbs, sugar and butter. I only work with brands I use and love. I have been making this cheesecake for years and years, since it was first published in Bon Appetit in the 70s or 80s. Perfect creamy texture complimented with a perfect crust and delicious lime flavour. As submitted by Emily Hatten for's Favorite Mother’s Day Recipe Contest. I love to create healthy recipes for my family; meals my two little stinkers actually love to eat. While cooling, make lemon glaze by combining 1/2 cup sugar, 1 1/2 tablespoons corn starch, and 1/4 teaspoon salt in a heavy saucepan. The glaze serves two purposes. This will appear as if the cheesecake is not ready yet, but it is! It’s important to me to chose high quality ingredients when I’m baking. For thick glaze, 2 Tbsp cornstarch or 4 Tbsp Ultra Gel. 13 Ratings. It was heavenly :-). A cheesecake covered with fruit is as eye-catching as it is delicious. In another bowl combine 3/4 cup water, 1 egg yolk, 1/3 cup fresh lemon juice. Leave everything to infuse until just warm, then sieve the syrup into a jug. total) cream cheese at room temperature”¨, 3 tablespoons key lime juice (6 tablespoons if using regular lime juice), ````````Glaze (adapted from Creative Culinary)~~~~~~~, 1 cup heavy cream, whipped with 2 tablespoons powdered sugar (or make stabilized whipped cream). Subscribe to Mama Bear’s monthly newsletter to be kept up to date on the latest and greatest recipes! At this time, move the cheesecake to the fridge (cover with foil) and chill for AT LEAST 6 hours, or overnight. Garnish with lime slices, if desired. Pour mango glaze in the center of the cheesecake, then use an off-set spatula to spread carefully to meet up with the whipped cream. Welcome to To prepare water bath, wrap the cheesecake pan (bottom and sides) with foil, (you may need to criss cross two sheets of foil) so that no water can get into the pan. Turn on the heat to medium and begin to gently cook. The recipe was easy to follow and it was the first time I tried the water bath, easy enough to do so I will certainly make any other cheese cakes using that method. I hope you love this beauty as much as we do! Heat oven to 350° and cover the bottom half of the 10″ springform pan with tin foil. My parents always made their cheesecake in a pie plate! Category: Dinner Party, Gifts, Holiday, Cheesecakes. Carefully move to oven and bake. Mix until smooth. Carefully spread crumb mixture evenly over the bottom and press firmly all over. This glaze can be used for any dessert topped with fruit, including tarts, cakes and pies. Continue to stir to allow the glaze to cool a bit, then pour into a bowl and move to the fridge to cool further. Pour the heavy cream into the stand mixer bowl and using the whisk attachment, whip on high until soft peaks form. In a medium bowl melt butter, either in a microwave or on top of a double boiler, then mix with the graham crumbs and sugar. I find it compliments this Lime Cheesecake without taking from the beautiful flavour and velvety texture. So I decided an Ultra Creamy Lime Cheesecake would do the trick. We all know how much I love cheesecake.

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