| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pie |
10 |
Servings |
INGREDIENTS
| 1 |
c |
Graham cracker crumbs |
| 3 |
T |
Sugar |
| 3 |
T |
Butter, melted |
| 3 |
|
8-oz cream cheese |
| 1 |
c |
Sugar |
| 3 |
T |
Flour |
| 3 |
T |
Key lime juice |
| 1 |
T |
Grated lime peel |
| 1/2 |
t |
Vanilla |
| 3 |
|
Eggs |
| 1 |
|
Egg white |
| 3/4 |
c |
Sugar |
| 2 |
T |
Cornstarch |
| 1/2 |
c |
Cold water |
| 1/2 |
c |
Key lime juice |
| 1 |
|
Egg yolk |
INSTRUCTIONS
From: morrissey@stsci.edu (Mostly Harmless) Date: Wed, 4 May 1994
21:44:37 GMT Heat oven to 350F. Mix crumbs, sugar, and butter and
press into bottom of a 9-inch springform pan. Bake 10 minutes. Beat
cream cheese, sugar, flour, juice, peel, and vanilla at medium until
well blended. Add the 3 whole eggs and the egg white, 1 at a time,
mixing well after each addition. Pour over crust. Bake 40 minutes.
Turn off oven and let cake cool as the oven cools down. Loosen cake
from rim of pan. Cool completely before removing rim. Mix sugar and
cornstarch in saucepan. Gradually stir in water and juice. Bring to a
boil over medium heat, stirring constantly. Boil 1 minute until clear
and thickened, stirring constantly. Add small amount of hot mixture
to slightly beaten egg yolk. Return mixture to saucepan and cook 3
minutes, stirring constantly. Cool slightly. Spoon topping over
cheesecake and refrigerate at least 2 hours. Garnish with paper-thin
slices of lime NOTE: I use regular lime peel and slices since I have
no source for fresh key limes. If you do, all the better. I get the
key lime juice from the King Arthur catalog. REC.FOOD.RECIPES
ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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