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home > recipes > cheesecakes > key lime cheesecake
from Medford, OR Key Lime Cheesecake (from Family Circle Magazine 12/16/97) Crust: 3 cups graham cracker crumbs 2/3 cup sugar 2/3 cup butter or margarine, melted Filling: 1 cup fresh lime juice 1/4 cup water 2 envelopes unflavored gelatin 1 1/2 cups sugar 5 eggs, slightly beaten 2 tsp grated lime rind 1/2 cup (1 stick) butter, at room temperature 2 pkg (8 oz each) cream cheese, at room temperature 1/2 cup heavy cream, chilled 1. Crust: Stir crumbs, sugar and melted butter in bowl. Press over bottom and up sides of a 9 inch spring form pan. 2. Filling: Combine lime juice and water in saucepan; sprinkle gelatin over top. Let stand 5 minutes to soften gelatin. Stir sugar, eggs and rind into pan. Cook, stirring, over medium heat until almost boiling, about 7 minutes or until instant read thermometer reaches 160 degrees; do not let boil. Remove from heat. 3. Beat butter and cream cheese in a large bowl until well mixed, about 1 minute. Gradually beat in lime mixture until well blended. Refrigerate, stirring, until mixture thickens enough to mound slightly when dropped from a spoon, about 45 minutes. 4. Beat chilled cream in a chilled bowl until stiff peaks form. Fold into lime mixture. Pour into prepared crust. Cover and refrigerate until firm, about 3-4 hours. 5. Run a thin knife around inside of pan to loosen sides; remove side of pan. Garnish with whipped cream and lime slices if desired. Store in refrigerator. Makes about 16 servings at 474 calories each (but who cares!@#%). Marie (sellers@internetcds.com) Medford, OR USA

Key Lime Cheesecake


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(posted May 27, 1999)

from Medford, OR

Key Lime Cheesecake

(from Family Circle Magazine 12/16/97)

Crust: 3 cups graham cracker crumbs
2/3 cup
sugar
2/3 cup
butter or margarine, melted

Filling: 1 cup fresh
lime juice
1/4 cup water
2 envelopes unflavored
gelatin
1 1/2 cups
sugar
5
eggs, slightly beaten
2 tsp grated
lime rind
1/2 cup (1 stick)
butter, at room
temperature
2 pkg (8 oz each)
cream cheese, at room temperature
1/2 cup
heavy cream, chilled

1.
Crust: Stir crumbs, sugar and melted butter in bowl. Press over
bottom and up sides of a 9 inch spring form
pan.

2. Filling:
Combine lime juice and water in saucepan; sprinkle gelatin
over top. Let stand 5 minutes to
soften gelatin. Stir sugar,
eggs and
rind into
pan. Cook, stirring, over medium heat until almost boiling,
about 7 minutes or until instant read
thermometer reaches 160 degrees;
do not let
boil. Remove from heat.

3.
Beat butter and
cream cheese in a large bowl until well mixed, about
1 minute. Gradually
beat in lime mixture until well blended.
Refrigerate, stirring, until mixture thickens enough to mound slightly
when dropped from a spoon, about 45 minutes.

4.
Beat chilled cream in a chilled bowl until stiff peaks form. Fold
into
lime mixture. Pour into prepared
crust. Cover and refrigerate
until
firm, about 3-4 hours.

5. Run a
thin knife around inside of pan to loosen sides; remove side
of
pan. Garnish with whipped cream and lime slices if desired. Store
in refrigerator. Makes about 16 servings at 474 calories each (but who
cares!@#%).

Marie (sellers@internetcds.com) Medford, OR USA



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