| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheesecakes | 12 | Servings | |
INGREDIENTS
| 1 | c | Graham cracker crumbs |
| 1/4 | c | Sugar |
| 1/3 | c | Butter, melted |
| 1 | c | Lime juice |
| 1/4 | c | Water |
| 2 | Envelopes (1/4 oz) unflavored gelatin | |
| 1 1/2 | c | Sugar |
| 5 | Eggs, beaten | |
| 1 | tb | Lime peal, grated |
| 1/2 | c | Butter, softened |
| 2 | pk | (8 oz) cream cheese, softened |
| 1/2 | c | Whipping cream |
INSTRUCTIONS
IN MEDIUM BOWL STIR ALL CRUST INGREDIENTS. PRESS ON BOTTOM OF 9 INCH SPRING FORM PAN; SET ASIDE. IN 2-QUART SAUCEPAN COMBINE LIME JUICE AND WATER; SPRINKLE WITH GELATIN. LET STAND FIVE MINUTES TO SOFTEN. ADD SUGAR, EGGS AND LIME PEEL. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL MIXTURE JUST COMES TO A BOIL(7 TO 8 MINUTES). DO NOT BOIL!!!! SET ASIDE IN LARGE BOWL COMBINE BUTTER AND CREAM CHEESE. BEAT AT MEDIUM SPEED, SCRAPING BOLW OFTEN, UNTIL WELL MIXED ( 1 TO 2 MINUTES); GRADUALLY ADDING HOT LIME MIXTURE, UNTIL WELL MIXED (1TO 2 MINUTES). REFRIGERATE, STIRRING OCCASIONALLY, UNTIL COOL (ABOUT 45 MINUTES). IN CHILLED SMALL BOWL BEAT CHILLED WHIPPING CREAM AT HIGH SPEED, SCRAPING BOWL OFTEN, UNTIL STIFF PEAKS FORM (3 TO 4 MINUTES). FOLD INTO LIME MIXTURE. POUR INTO PREPARED CRUST. COVER; REFRIGERATE UNTL FIRM (3 TO 4 HOURS). LOOSEN SIDE OF CHEESECAKE FROM PAN BY RUNNING KNIFE AROUND INSIDE OF PAN. COOL COMPLETELY. GARNISH TOP OF CHEESECAKE WITH WHIPPED CREAM AND LIME SLICES. NOTES : SWEETENED WHIPPED CREAM, IF DESIRED. LIME SLICES, IF DESIRED. (FOR GARNISH) Posted to MC-Recipe Digest V1 #357 Recipe by: Land O Lakes From: Luke Murden <lmurden@visi.net> Date: Sat, 28 Dec 1996 11:15:48 -0500
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