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Recipe: Key Lime Cheesecake
Categories: Cheesecakes
Yield: 12 Servings
1 c Graham cracker crumbs
1/4 c Sugar
1/3 c Butter, melted
1 c Lime juice
1/4 c Water
2 Envelopes (1/4 oz)
-- unflavored gelatin
1 1/2 c Sugar
5 Eggs, beaten
1 tb Lime peal, grated
1/2 c Butter, softened
2 pk (8 oz) cream cheese,
-- softened
1/2 c Whipping cream
IN MEDIUM BOWL STIR ALL CRUST INGREDIENTS. PRESS ON BOTTOM OF 9 INCH SPRING FORM PAN; SET ASIDE. IN 2-QUART SAUCEPAN COMBINE LIME JUICE AND WATER; SPRINKLE WITH GELATIN. LET STAND FIVE MINUTES TO SOFTEN. ADD SUGAR, EGGS AND LIME PEEL. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL MIXTURE JUST COMES TO A BOIL(7 TO 8 MINUTES). DO NOT BOIL!!!! SET ASIDE
IN LARGE BOWL COMBINE BUTTER AND CREAM CHEESE. BEAT AT MEDIUM SPEED, SCRAPING BOLW OFTEN, UNTIL WELL MIXED ( 1 TO 2 MINUTES); GRADUALLY ADDING HOT LIME MIXTURE, UNTIL WELL MIXED (1TO 2 MINUTES). REFRIGERATE, STIRRING OCCASIONALLY, UNTIL COOL (ABOUT 45 MINUTES).
IN CHILLED SMALL BOWL BEAT CHILLED WHIPPING CREAM AT HIGH SPEED, SCRAPING BOWL OFTEN, UNTIL STIFF PEAKS FORM (3 TO 4 MINUTES). FOLD INTO LIME MIXTURE. POUR INTO PREPARED CRUST. COVER; REFRIGERATE UNTL FIRM (3 TO 4 HOURS). LOOSEN SIDE OF CHEESECAKE FROM PAN BY RUNNING KNIFE AROUND INSIDE OF PAN. COOL COMPLETELY. GARNISH TOP OF CHEESECAKE WITH WHIPPED CREAM AND LIME SLICES. NOTES : SWEETENED WHIPPED CREAM, IF DESIRED. LIME SLICES, IF DESIRED. (FOR GARNISH)
Posted to MC-Recipe Digest V1 #357
Recipe by: Land O Lakes
From: Luke Murden <lmurden@visi.net>
Date: Sat, 28 Dec 1996 11:15:48 -0500
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