Sunset Key Lime Cheesecake Recipe

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Sunset Key Lime Cheesecake
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Ingredients
8
Count
Nutrition
1304
Calories
Total time
1
Minutes
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Ingredients:

Directions:

  1. FOR THE CRUST: Preheat oven to 350°F.
  2. Lightly grease the bottom of a 10-inch springform pan with butter. Do not grease the sides of the pan. Wrap the outside of the pan with foil to prevent leakage. In a food processor, fitted with the steel blade attachment, pulverize the graham craham crackers into crumbs. Transfer the crumbs to a mixing bowl. Add the melted butter and mix with a rubber spatula. Press the crumb mixture over the bottom of the springform pan, reaching all the way to the sides so it forms a seal against leakage. Bake for 10 minutes, remove and cook whle you make the filling; lower the heat to 325F.
  3. FOR THE FILLING AND TOPPING: With an electric mixer on low speed, beat the cream cheese and sugar for 2 minutes or until soft and creamy. Add the eggs, one at a time, beating for 15 seconds between additions to make sure each one is thoroughy incorporated. Scrape down the sides of the bowl, with a rubber spatula and beat for a minute longer. With the machine running, slowly beat in in the half-and-half and then 2 tablespoons Key lime juice. Set aside 1/2 cup of the cheesecake mixture to which you should add the remaining Key lime juice and transfer this to a liquid measuring cup or pitcher.
  4. FOR THE CAKE: Pour the cheesecake mixtue over the baked crust, then por a thin stream of Key Lime-boosted cheesecake mixture over the top and scatter the grated lime zest over that. With a toothpick or wooden skewer, swirl the Key lime mixture and zest into the batter the way you would marbelize a cake. Bake for 1 1/2 hours or until the mixture is set; the cake will appear to be jiggly, but will firm up upon standing.
  5. TO SERVE: Remove the cake from the oven and place on a rack ro cool to room temperature in the pan. Unlock the springform and remove the cake, but leave the cake on the bottom of the pan. . Chill in the refrigerator for at least 4 hours before serving or before attempting to remove the cake from the springform bottom.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1303.79 Kcal (5459 kJ)
Calories from fat 885.21 Kcal
% Daily Value*
Total Fat 98.36g 151%
Cholesterol 377.07mg 126%
Sodium 881.32mg 37%
Potassium 392mg 8%
Total Carbs 91.51g 31%
Sugars 77.72g 311%
Dietary Fiber 0.47g 2%
Protein 18.48g 37%
Vitamin C 0.3mg 0%
Vitamin A 0.1mg 5%
Iron 1.2mg 7%
Calcium 257.8mg 26%
Amount Per 100 g
Calories 346.42 Kcal (1450 kJ)
Calories from fat 235.2 Kcal
% Daily Value*
Total Fat 26.13g 151%
Cholesterol 100.19mg 126%
Sodium 234.17mg 37%
Potassium 104.16mg 8%
Total Carbs 24.31g 31%
Sugars 20.65g 311%
Dietary Fiber 0.13g 2%
Protein 4.91g 37%
Vitamin C 0.1mg 0%
Iron 0.3mg 7%
Calcium 68.5mg 26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 34.2
    Points
  • 37
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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