| 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
A Message from our Provider:
“God doesn’t call the qualified, He qualifies the called.”