| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pie |
10 |
Servings |
INGREDIENTS
| 1 |
c |
Graham cracker crumbs |
| 3 |
tb |
Sugar |
| 3 |
tb |
Butter; melted |
| 3 |
pk |
(8-oz) cream cheese |
| 1 |
c |
Sugar |
| 3 |
tb |
Flour |
| 3 |
tb |
Key lime juice |
| 1 |
tb |
Grated lime peel |
| 1/2 |
ts |
Vanilla |
| 3 |
|
Eggs |
| 1 |
|
Egg white |
| 3/4 |
c |
Sugar |
| 2 |
tb |
Cornstarch |
| 1/2 |
c |
Cold water |
| 1/2 |
c |
Key lime juice |
| 1 |
|
Egg yolk |
INSTRUCTIONS
CRUST
FILLING
TOPPING
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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