Cherry Limeade Cheesecake
Cherry Limeade Cheesecake might be a good recipe to expand your side dish collection. This lacto ovo vegetarian recipe serves 10 and costs $2.52 per serving. One portion of this dish contains about 8g of protein, 34g of fat, and a total of 427 calories. A mixture of sugar, water, cream cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. 1809 people found this recipe to be yummy and satisfying. It is brought to you by Gimme Some Oven. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 27%. If you like this recipe, take a look at these similar recipes: Cherry Limeade, Cherry Limeade, and Cherry Limeade.
Servings: 10
Ingredients:
12 oz. cherries, rinsed and drained (frozen berries work too!)
2 tsp. cornstarch
3 (8 oz.) packages PHILADELPHIA Brand Cream Cheese
3 large eggs
2 cups graham cracker crumbs
juice of 2 limes (about 2 Tbsp. per lime)
zest of 2 limes
2 Tbsp. sugar
6 Tbsp. unsalted butter, melted
2 tsp. cold water
Equipment:
springform pan
bowl
oven
hand mixer
frying pan
wire rack
sauce pan
whisk
sieve
Cooking instruction summary:
To Make The Cheesecake:Preheat oven to 325?F. In a medium bowl, combine the graham cracker crumbs, sugar and melted butter and stir until evenly mixed and moist. Press the crumbs into the bottom of a 9-inch springform pan (or six 4-inch mini springforms). Bake for 6 minutes, then remove and set aside.Meanwhile, in the bowl of an electric mixer, beat the PHILADELPHIA Brand Cream Cheese on medium-high speed until smooth. Gradually mix in the sugar. Add in the eggs one at a time, beating well after each addition. Beat in the lime juice and lime zest until just combined. Pour the filling over the cooked graham cracker crust.To minimize cracking, place a shallow pan (I used an oven-proof 9x13-inch pan) half full of hot water on the bottom rack of the oven during baking. Bake for 55-65 minutes or until the center is set (25-33 minutes for mini springforms). Turn the oven off and prop the door open about 4 inches. Let the cheesecake stand 30 minutes. Remove from the oven and transfer to a wire rack. Let cool 10 minutes. Carefully remove the sides of the pan and let cool to room temperature on the rack. Cover and refrigerate for at least 8 hours before slicing and serving.Serve drizzled with cherry sauce, and topped with a lime and cherry if desired.To Make The Sauce:In a medium saucepan, stir together cherries and sugar over medium heat. Cook, stirring occasionally, until the cherries begin to release some of their juices and the mixture is simmering. Combine the cornstarch and water in a small bowl; whisk until smooth. Add the cornstarch mixture to the blackberries and mix well. Reduce the heat to medium and let cook, stirring occasionally, until the mixture comes to a low boil and thickens slightly, then remove from heat. If you'd like a smooth sauce, you can then press the mixture through a fine mesh sieve to remove the seeds. Or serve as is with the whole cherries. The sauce will thicken as it cools.
Step by step:
1. To Make The Cheesecake:Preheat oven to 325?F. In a medium bowl, combine the graham cracker crumbs, sugar and melted butter and stir until evenly mixed and moist. Press the crumbs into the bottom of a 9-inch springform pan (or six 4-inch mini springforms).
2. Bake for 6 minutes, then remove and set aside.Meanwhile, in the bowl of an electric mixer, beat the PHILADELPHIA Brand Cream Cheese on medium-high speed until smooth. Gradually mix in the sugar.
3. Add in the eggs one at a time, beating well after each addition. Beat in the lime juice and lime zest until just combined.
4. Pour the filling over the cooked graham cracker crust.To minimize cracking, place a shallow pan (I used an oven-proof 9x13-inch pan) half full of hot water on the bottom rack of the oven during baking.
5. Bake for 55-65 minutes or until the center is set (25-33 minutes for mini springforms). Turn the oven off and prop the door open about 4 inches.
6. Let the cheesecake stand 30 minutes.
7. Remove from the oven and transfer to a wire rack.
8. Let cool 10 minutes. Carefully remove the sides of the pan and let cool to room temperature on the rack. Cover and refrigerate for at least 8 hours before slicing and serving.
9. Serve drizzled with cherry sauce, and topped with a lime and cherry if desired.To Make The Sauce:In a medium saucepan, stir together cherries and sugar over medium heat. Cook, stirring occasionally, until the cherries begin to release some of their juices and the mixture is simmering.
10. Combine the cornstarch and water in a small bowl; whisk until smooth.
11. Add the cornstarch mixture to the blackberries and mix well. Reduce the heat to medium and let cook, stirring occasionally, until the mixture comes to a low boil and thickens slightly, then remove from heat. If you'd like a smooth sauce, you can then press the mixture through a fine mesh sieve to remove the seeds. Or serve as is with the whole cherries. The sauce will thicken as it cools.
Nutrition Information:
covered percent of daily need
