| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Plus 2 tablespoons sugar; divided |
| 1 1/4 |
lb |
Cream cheese; softened |
| 4 |
|
Eggs |
| 1/4 |
c |
Key lime juice |
| 2 |
|
Tablepoons grated lime peel |
| 1 1/4 |
c |
Crushed shortbread cookie crumbs |
| 5 |
|
Tablepoons melted butter |
|
|
Whipped cream and lime slices for garnish |
INSTRUCTIONS
(from the Raleigh News and Observer, 9/10/97)
Cream together 1 1/2 cups sugar and cream cheese with an electric mixer.
Add eggs, lime juice, lime peel and blend well. Mix together cookie crumbs,
remaining 2 tablespoons sugar and butter; press mixture into sides and
bottom of a 9 1/2 inch springform pan. Pour in filling. Bake 1 hour in 350
degree oven or until puffed and lightly brown. Cool in refrigerator in pan,
then top with whipped cream and lime slices. Makes 1 cheesecake, 8 slices.
Per serving, 602 calories, 41 grams fat (61 percent calories from fat) 120
milligrms cholestrol, 7 grams protein, 56 grams carbohydrate, 350
milligrams sodium.
Posted to FOODWINE Digest by mariens <mariens@NUMEN.ELON.EDU> on Sep 19,
1997
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