How to Make AUTHENTIC Key Lime Cheesecake From Scratch!
ฝัง
- เผยแพร่เมื่อ 10 ก.ย. 2024
- Today, I'm making my AUTHENTIC Key Lime Cheesecake! The ingredients and recipe are listed below. Enjoy!
Don’t forget to like and subscribe: / @dessertsbydennis4835
Follow me on Facebook & Instagram:
Facebook: / dessertsbydennis
Instagram: / dessertsbydennis
Ingredients
Crust:
5 cups Graham Cracker Crumbs
1/4 cup Sugar
1/2 tsp Salt
3/4 cup Unsalted Butter, melted
Filling:
3 packages (24-ounces) Cream Cheese, room temperature
1 cup Sour Cream
1 tbs Cornstarch
1 cup Sugar
Zest from 1 Lime
1/2 cup Lime Juice
4 Large Eggs
Directions
1. Preheat the oven to 350 degrees.
2. In a medium bowl, stir together the Graham Cracker Crumbs, Salt and Sugar. Add the melted Butter and mix until the Graham Cracker Crumbs are evenly coated with the Butter. Lightly spray a 9-inch springform pan with non-stick cooking spray. Press the mixture into the bottom and up the sides of the pan.
3. Bake the crust for 15 minutes. Remove from the oven and allow to cool.
4. In a large bowl, blend the Cream Cheese well until smooth, then add Sugar and blend until smooth. Add the Sour Cream, Cornstarch, and Lime Zest together, then blend for about 1-2 minutes until smooth and creamy. Then add the Lime Juice and mix until combined. Add the Eggs and mix until combined-do not overmix.
5. Line the outside of springform pan with 2-3 layers of Heavy Duty Aluminum Foil. Pour the cheesecake filling over the crust and spread evenly. Place springform pan into a large baking pan and place it in the oven, then pour boiling water into the baking pan until half way up the side of the springform pan. Bake for 75 - 85 minutes until the cheesecake is set around the edges with a slight jiggle in the center of the cheesecake.
6.Turn the oven off and leave the oven door slightly open. Keep the cheesecake in the oven for 45 minutes. Then remove and let cool completely.
7. Cover with plastic wrap and refrigerate the cheesecake overnight.
8. Remove plastic wrap and remove springform pan from the sides-cut and serve. - แนวปฏิบัติและการใช้ชีวิต
I baked this recently and it was the best cheesecake I’ve ever had. My husband lost his mind when I shared some with my coworkers. The only thing I changed was I used Oreo crust instead. Thanks for a fantastic recipe!
I made this for my boyfriend three days ago and he LOVEDDDD this I made them into mini cheesecakes and I’m eating left over right now from the freezer three days later it is still super dank-this is the most perfect key lime cheesecake EVER! It really is authentic. Of course I tweaked this to my own preferences but couldn’t have done it without this video. Thank you chef for this video!!!
How many mini cheesecakes did you make and how long did you put them in oven for
This is great, I added a teaspoon of vanilla.
You don't need corn starch. Sub 2 whole eggs, 4 egg yolks. Preheat at 450° and when putting in lower to 200° for 3.5 hours. Keeping at the original temp you demo is why its browned. Dont forget to bounce before oven on clothe to get bubbles out! Prevents cracking.
Hi! Do you mean use 2 whole eggs AND 4 egg yolks or 2 whole eggs and then 2 additional yolks?
I feel like you have a good handle on this so Im going to take your advice! ☺💕
I’ve made this cheesecake for family, coworkers, friends, and neighbors, all have said it’s the best cheesecake and I agree 😊
Thank you for sharing your recipe!!!
Love the camera above you.. Great shot.. I will be making this tomorrow.. One tip I will pass on. When cracking eggs.. Crack one at a time in a small bowl. Pour each into the mixture.. It keeps shells from getting in to batter.. It is a lesson i learned from separating eggs and egg whites.. Much easier to deal with one on the side.. than in the Batter..
I usually don’t get recipes from TH-cam but I made your cheesecake recipe and it was delicious! I hope you make more videos as this has to be one of my favorites 👍
Looks awesome and thank you. Big effort making these videos. One tiny suggestion (thanks mum!) - add eggs individually via a glass cup in case you come across a bad one (which is rare, I know) so you don't have to start again. Can't wait to make this for the family this week! Cheers from Sydney - Dave
Thank you. A very lovely recipe. Appreciate your ⏲️ ⏳️ 🕐 time.
Thank you Dennis, I have been looking for a key lime recipe like the for ages. I am certainly going to give yours a try. Thanks for sharing.
I can sau that 5 cups of Graham crumbs is entirely too much. I used 4 cups and it was borderline too thick of a crust. I also added zest from 1 lime. But a good recipe over all! Very tasty!!
Made the pie burnt it and it’s still good af THANK YOU
Great video for sure. I had a huge surprise when all came out perfect! Delicious.. thanks to you Dennis!
So glad you left the natural color! Nothing is more disgusting than a green key lime anything (other than the natural key lime itself)!
oh, i would love to have a taste of your key lime cheesecake !
That looks delicious!!!
great job with the baking technique!
I can't wait to try this. Looks delicious!
tried your recipe yesterday and came out so nice and yummy thank you
This looks really delicious -- can't wait to try it. Thanks for posting. :)
just awesome..the music was an extra bonus!! ..well done
i need this in my life
looks so good, im gonna try to make this
😋 that looks good, a must try!
ok..Dennis im going to bake this st patrick day,hope my co-workers like it
I bat your favorite Chocolate cookie crumble that would make a great crust
Great video. That looks so good! I can't wait to try it. :)
+Lauren Neloms Thanks! It was really rich & delicious! Yes, please try out the recipe & let me know how it comes out!
My mini cheesecakes are all set in the oven! First time doing a cheesecake recipe where condensed milk is not required.
that don't look like 5 cups graham cracker crumbs. But thanks for the recipe. love it.
I used a cup and a half. turned out to be the perfect amount.
You’re video makes me hungry I want to try some! Keep up the great work love your videos 😊
Thank you!! Great video
Will it work even without the water in the trail?
Would this be ok to use to make mini cheesecakes in cupcake liners? Anyone know?
I am doing that with left over mixture
I followed the receipe and backed it. I think 5 cups of Graham crackers mix is too much. 3 cup will be more than enough.
is it suitable to replace the crust with pie crust?
Just beautiful and yummy 🙏👍👏😋😋
Oh where did Dennis go? I hope he is alright!! It's been 4 years since he posted.
For anybody wondering, a 14.4 ounce box of graham crackers makes about three cups of crumbs.
POWERFUL☺ AMAZING DESSERT BY DENNIS🎈🎈🎈🎈🎈 KEY LIME 😄.THANKS FOR YOUR GIFT.● BROWN FAMILY. DAPHNE COTTON 💜
Mine browned bad in top 15 min short of how long you said to leave in the oven
Yummmmm
Someone please give the recepi the cream on top of the cake..tq
Do I have to use sour cream?
I didn't use sour cream and it came out great!
I've tried the water bath, but I still had water in my springform pan. I used three layers of foil.
Very frustrating. Help🙁
I had the same issue. At the super market you can get aluminum foil that is extra wide so the whole pan is covered with one sheet. I would still use 2 to 3 layers for good measure but you shouldn't have to worry about water getting through. Good luck!
can someone explain the reason behind the foil wrap & water bath?
Makes it creamier
Lol no it doesn't. It keeps the top of the cheesecake from cracking. 🤣
Sabrina is right to a degree. You have to bounce it on the counter to get the air bubbles out. Air is what cracks it.
caster sugar or granulated sugar ?
Do you have a recipe for a no baked one?
Bake for 75-85 minutes at.....?....I'm assuming 350?....be nice to include the baking temp....
he says to preheat to 350...& in the description
Matt Hura I think if you look over to the right there is a tiny arrow, just click on that. It usually has all the instructions and directions and more information.
nice!
very good
Why the foil and water?
VivaLaColten The water and foil is to create a steam bath for the Key Lime Cheesecake. He put's some foil on the springform pan so water doesn't go into the cheesecake. It cooks the cake evenly so the edges don't cook faster then the center. Hope this helped😊
prevents it from conensation
Definitely gonna try this but Can we replace the water tray and the Alluminum foil with a bake even strip? (The clothes strip that’s dampened with water that usually used to bake the cake evenly)
how the hell do i take the cheesecake out of the pan..
You need a 2 piece spring foam pan. If you have a wide cup, set the pan on top of it. Hold while releasing the latch. The side piece will fall down. The rest of it reset on your favorite glass plate.
Can you substitute the butter with oil?
Eeeek , that’s s cheesecake
Why did my cheesecake rise above the pan
Shit, at what temperature,pls? If I knew there’s no temperature, I wouldn’t follow this recipe!
I'm skippin' the leave-the-oven-door-open part. That'll heat the whole damn kitchen.
That let's it cool evenly and stop the cracks in the top of the cake.
That's because it's not bounced off the counter to get the air bubbles out. Use a towel after wrapping laid on counter. With both hands on each side pop it on the counter a few times. Bubbles will rise up and pop. Than put in bath and bake. Take out after 3.5 hours. No juggle should happen.
he said melded budder not melted butter. what the fuck happened to the "T's"?
LMAO
This looks great and I want to make and eat it, but it's not fair to call it 'authentic', since authentic key lime pie is not cheesecake and does not contain cream cheese or sour cream.
these type of pies and cheesecakes are called "ice box pies" since u don't cook them, u just put them in the ice box to set up!
?????
pretty sure he used an oven in this vid and not a fridge.
You are correct, but with the eggs, it's best to use the oven. He do use the whole egg not just the yolk.
If you want food poisoning sure! These are for baking dude!! Raw eggs...come on!