Desperately need recipe for Key Lime Cheesecake...greenspun.com : LUSENET : Cooking & Crafts : One Thread
Does anyone have this recipe?My husband and I are both crazy about it...and he just ate the last of it! Also,it costs us $5.00 for a very small one at the store(about the size of 2 pie pieces),so it gets expensive. Appreciate any help. Thanks.
-- Johna (email@example.com), March 10, 2002
I just typed key lime cheesecake into google search engine and got back 9,560 entries, I am sure one of those will work, I read a few and they call for cream cheese, sour cream, lime juice, ect.
-- mitch hearn (firstname.lastname@example.org), March 10, 2002.
Thanks Mitch...I'm probably the only soul online who's never tried Google.I'll check it out.
-- Johna (email@example.com), March 10, 2002.
Key Lime Cheesecake
Enjoy! Makes 1 - 9 inch cheesecake (12 servings).
Printed from Allrecipes, Submitted by Kim
1 1/2 cups graham cracker crumbs
6 tablespoons butter, melted
24 ounces cream cheese, softened
1 cup white sugar
1 tablespoon corn starch
1 tablespoon fresh grated
2/3 cup key lime juice
1 Combine cookie or graham cracker crumbs with butter or
margarine. Press into bottom and partially up sides of 9 inch
springform pan. Refrigerate.
2 In a large bowl, beat with an electric mixer the cream
cheese, sugar, lime peel, and cornstarch until smooth and
fluffy. Beat in eggs one at a time, blending just until
smooth. Add key lime juice with mixer on low. Finish mixing
by hand. Do not overbeat, or cake will crack during
baking. Pour batter into prepared crust.
3 Bake at 300 degrees F (150 degrees C) for 55 to 65
minutes, or until set. To minimize cracking, place a shallow
pan half full of hot water on lower rack during baking.
4 Turn oven off, and let cheesecake stand in oven 30
minutes with the door open at least 4 inches. Remove from
oven. Refrigerate cake overnight, and up to three days.
-- Bethany (firstname.lastname@example.org), March 10, 2002.