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Key Lime Cheesecake

By scoobydoo9876 | Published on April 21, 2008 | 0 comments | Categories: Sweet Treats | Cheesecake

If you enjoy Key Lime Pie you will love this cheesecake

This recipe comes from http://www.tasteofhome.com/Recipes/Two-Tone-Cheesecake but I have altered it to be a Key Lime Cheesecake.
Ingredients for the Cheesecake

Crust

1 1/2 cups graham cracker crumbs
6 tbsp of granulated sugar
6 tbsp of butter melted

Filling

4 packages (8 oz each) cream cheese, softened
1 3/4 cups of granulated sugar
3/4 cup heavy whipping cream
4 eggs lightly beaten
3/4 cup of lime juice

Topping
I used the rest of the heavy whipping cream and a few tablespoons of sugar to make homemade whipped cream. Be sure to place the bowl and mixing attachment into the freezer to chill before whipping the cream.
I also used a lime. I sliced it into coins and then rolled them in sugar before placing on top of the cheesecake.

Directions

In a bowl, combine cracker crumbs, sugar, and butter. Press into the bottom of a greased 10 inch springform pan. Place on a baking sheet. Bake at 325 degrees for ten minutes. Cool on a wire rack.
In a large mixing bowl, beat the cream cheese and sugar until smooth. Gradually beat in cream. Add eggs; beat on low speed until combined.
Pour in the lime juice and mix until combined
. Pour over the crust. Return the cheesecake to the baking sheet.Bake the cheesecake on a baking sheet at 325 degrees for 65-75 minutes or until center is almost set.
Cool on wire rack for 10 minutes. Carefully run a knife round edge of pan to loosen. Cool one hour longer.Meanwhile, place the whipping cream in a chilled mixing bowl to mix.
After the cream is whipped you can use a pipping bag and a tip to create a border on the cheesecake.

Cookies and Cream Cheesecake

By kml9876 | Published on November 14, 2008 | 1 comment | Categories: Cheesecake

Oreos and cheesecake Mmmmm

Ingredients for the crust

1 1/2 cups of crushed oreos
6 tablespoons of melted butter
6 tablespoons of granulated sugar

Ingredients for the filling

4 packages (8 oz each) cream cheese, softened
1 3/4 cups of granulated sugar
3/4 cup heavy whipping cream
4 eggs lightly beaten
1 cup of crushed Oreos

Ingredients for the topping

6 squares one oz each of white chocolate melted
1/4 cup of whipping cream
Oreos broken into pieces

Directions

In a bowl, combine cookie crumbs, sugar, and butter. Press into the bottom of a greased 10 inch springform pan. Place on a baking sheet. Bake at 325 degrees for ten minutes. Cool on a wire rack.
In a large mixing bowl, beat the cream cheese and sugar until smooth. Gradually beat in cream. Add eggs; beat on low speed until combined.
Stir in the crushed Oreos. Pour over the crust. Return the cheesecake to the baking sheet. Bake the cheesecake on a baking sheet at 325 degrees for 65-75 minutes or until center is almost set.
Cool on wire rack for 10 minutes. Carefully run a knife round edge of pan to loosen. Cool one hour longer.
Over a double boiler melt the 6 squares of white chocolate.
In a small saucepan, bring the cream to a simmer. Add a small amount of the cream at a time into the white chocolate. Whisk until smooth. Cool slightly and then pour on top of the cheesecake. Sprinkle the pieces of Oreo over the topping. Cover and chill overnight. Remove sides of pan.