I’m always looking for new citrus desserts which I think make a nice finish to a great meal. This recipe from Cooks Country is reminiscent of Key Lime Pie, though milder and much creamier.
What you'll need
Ingredients
Cookie Crust
1 cup crushed animal cracker or Lorna Doone cookie
3 tablespoons sugar
1 teaspoon grated lime zest
4 tablespoons unsalted butter, melted and kept warm
Filling
1 ½ cups heavy cream
1 envelope unflavored gelatin
2/3 cup sugar
1 pound cream cheese, cut into 1-inch chunks and softened 45-60 minutes at room temperature
3 tablespoons lime juice plus 2 tablespoons grated zest
Pinch table salt
Garnish
1 lime, halved pole-to-pole and sliced into 12 paper-thin wedges, dredged in sugar
The method
Directions
01
Adjust oven rack to middle position and heat oven to 325 degrees. Pulse crushed cookies in mini processor until fine crumbs. Transfer to medium bowl and stir in sugar and zest, then add butter and stir well with fork until mixture resembles wet sand. Transfer crumbs to 9-inch spring-form pan and, using bottom of measuring cup, firmly press crumbs into even layer over bottom of pan. Bake crust until fragrant and beginning to brown, about 13 minutes. Cool completely on wire rack, at least 30 minutes.
02
Pour 1/4 cup heavy cream into microwave-safe measuring cup. Add gelatin and whisk to combine. Let stand until gelatin is softened, about 5 minutes, then microwave on high power for about 30 seconds, or until cream is bubbling and gelatin is completely dissolved. Set aside.
03
Using electric mixer, beat remaining 1 1/4 cups heavy cream and sugar in large bowl at medium-high speed until soft peaks form, about 2 minutes. Add cream cheese and beat at medium-low speed until combined, about 1 minute (a few coffee bean-sized lumps may remain). Scrape bottom and sides of bowl well with rubber spatula. Add lime juice and salt and continue to beat at medium-low speed until combined, about 1 minute. Scrape bottom and sides of bowl again. Increase speed to medium-high and beat until mixture is smooth, about 3 minutes. Add dissolved gelatin mixture and lime zest and continue to beat at medium-high until smooth and airy, about 2 minutes.
04
Pour filling into cooled crust and, using offset or icing spatula dipped in hot water, spread filling out evenly. Refrigerate for at least 6 hours, but for best results refrigerate overnight.
05
To serve, run a thin spatula around the edge of cheesecake. Unlock pan and carefully lift off sides. Slip thin spatula under crust and carefully slide cheesecake onto serving platter.
06
Coat both sides of lime slices in sugar and space evenly on top of cake, gently twisting the ends in opposite directions and pressing into the filling.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Creamy No Bake Lime Cheesecake
Prep
Cook
Yield
I’m always looking for new citrus desserts which I think make a nice finish to a great meal. This recipe from Cooks Country is reminiscent of Key Lime Pie, though milder and much creamier.
Ingredients
Cookie Crust
1 cup crushed animal cracker or Lorna Doone cookie
3 tablespoons sugar
1 teaspoon grated lime zest
4 tablespoons unsalted butter, melted and kept warm
Filling
1 ½ cups heavy cream
1 envelope unflavored gelatin
2/3 cup sugar
1 pound cream cheese, cut into 1-inch chunks and softened 45-60 minutes at room temperature
3 tablespoons lime juice plus 2 tablespoons grated zest
Pinch table salt
Garnish
1 lime, halved pole-to-pole and sliced into 12 paper-thin wedges, dredged in sugar
Cook Like James · The method
Directions
1
Adjust oven rack to middle position and heat oven to 325 degrees. Pulse crushed cookies in mini processor until fine crumbs. Transfer to medium bowl and stir in sugar and zest, then add butter and stir well with fork until mixture resembles wet sand. Transfer crumbs to 9-inch spring-form pan and, using bottom of measuring cup, firmly press crumbs into even layer over bottom of pan. Bake crust until fragrant and beginning to brown, about 13 minutes. Cool completely on wire rack, at least 30 minutes.
2
Pour 1/4 cup heavy cream into microwave-safe measuring cup. Add gelatin and whisk to combine. Let stand until gelatin is softened, about 5 minutes, then microwave on high power for about 30 seconds, or until cream is bubbling and gelatin is completely dissolved. Set aside.
3
Using electric mixer, beat remaining 1 1/4 cups heavy cream and sugar in large bowl at medium-high speed until soft peaks form, about 2 minutes. Add cream cheese and beat at medium-low speed until combined, about 1 minute (a few coffee bean-sized lumps may remain). Scrape bottom and sides of bowl well with rubber spatula. Add lime juice and salt and continue to beat at medium-low speed until combined, about 1 minute. Scrape bottom and sides of bowl again. Increase speed to medium-high and beat until mixture is smooth, about 3 minutes. Add dissolved gelatin mixture and lime zest and continue to beat at medium-high until smooth and airy, about 2 minutes.
4
Pour filling into cooled crust and, using offset or icing spatula dipped in hot water, spread filling out evenly. Refrigerate for at least 6 hours, but for best results refrigerate overnight.
5
To serve, run a thin spatula around the edge of cheesecake. Unlock pan and carefully lift off sides. Slip thin spatula under crust and carefully slide cheesecake onto serving platter.
6
Coat both sides of lime slices in sugar and space evenly on top of cake, gently twisting the ends in opposite directions and pressing into the filling.
Cook Like James
Creamy No Bake Lime Cheesecake
Prep
Cook
Yield
I’m always looking for new citrus desserts which I think make a nice finish to a great meal. This recipe from Cooks Country is reminiscent of Key Lime Pie, though milder and much creamier.
Ingredients
Cookie Crust
1 cup crushed animal cracker or Lorna Doone cookie
3 tablespoons sugar
1 teaspoon grated lime zest
4 tablespoons unsalted butter, melted and kept warm
Filling
1 ½ cups heavy cream
1 envelope unflavored gelatin
2/3 cup sugar
1 pound cream cheese, cut into 1-inch chunks and softened 45-60 minutes at room temperature
3 tablespoons lime juice plus 2 tablespoons grated zest
Pinch table salt
Garnish
1 lime, halved pole-to-pole and sliced into 12 paper-thin wedges, dredged in sugar
Directions
1
Adjust oven rack to middle position and heat oven to 325 degrees. Pulse crushed cookies in mini processor until fine crumbs. Transfer to medium bowl and stir in sugar and zest, then add butter and stir well with fork until mixture resembles wet sand. Transfer crumbs to 9-inch spring-form pan and, using bottom of measuring cup, firmly press crumbs into even layer over bottom of pan. Bake crust until fragrant and beginning to brown, about 13 minutes. Cool completely on wire rack, at least 30 minutes.
2
Pour 1/4 cup heavy cream into microwave-safe measuring cup. Add gelatin and whisk to combine. Let stand until gelatin is softened, about 5 minutes, then microwave on high power for about 30 seconds, or until cream is bubbling and gelatin is completely dissolved. Set aside.
3
Using electric mixer, beat remaining 1 1/4 cups heavy cream and sugar in large bowl at medium-high speed until soft peaks form, about 2 minutes. Add cream cheese and beat at medium-low speed until combined, about 1 minute (a few coffee bean-sized lumps may remain). Scrape bottom and sides of bowl well with rubber spatula. Add lime juice and salt and continue to beat at medium-low speed until combined, about 1 minute. Scrape bottom and sides of bowl again. Increase speed to medium-high and beat until mixture is smooth, about 3 minutes. Add dissolved gelatin mixture and lime zest and continue to beat at medium-high until smooth and airy, about 2 minutes.
4
Pour filling into cooled crust and, using offset or icing spatula dipped in hot water, spread filling out evenly. Refrigerate for at least 6 hours, but for best results refrigerate overnight.
5
To serve, run a thin spatula around the edge of cheesecake. Unlock pan and carefully lift off sides. Slip thin spatula under crust and carefully slide cheesecake onto serving platter.
6
Coat both sides of lime slices in sugar and space evenly on top of cake, gently twisting the ends in opposite directions and pressing into the filling.
