| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheesecakes | 4 | Servings | |
INGREDIENTS
| 1 3/4 | c | All-purpose flour |
| 1/4 | c | Plus 1 tbsp. sugar |
| 1 | pn | Salt |
| 1 | Stick butter; cut into pats | |
| 1 | Egg yolk | |
| 1 | c | Half and half or milk |
| 7/8 | c | Sugar |
| 1 | pn | Salt |
| 1/2 | c | Plus 2 Tbsp. key lime juice |
| 4 | tb | Unflavored gelatin water |
| 16 | oz | Cream cheese; room temperature |
| 1 | pt | Heavy cream; whipped |
| Whipped cream; for garnish | ||
| Lime wedges; for garnish |
INSTRUCTIONS
FILLING Mix flour, sugar, salt, butter and yolk to make pie crust dough. Chill. Roll 2 rounds, 1/8 inch thick and cut into circles the size of a springform pan. Bake crusts at 350 degrees until pastry is light brown, about 10 minutes. Cut 1 section into desired wedges. Leave second section whole. Cool to room temperature. Cook milk, sugar, salt and key lime juice in double boiler, preferably stainless steel, until mixture starts to thicken. Stir in gelatin, which has been dissolved in 1/4 cup cold water. Chill until partially set. Blend in cream cheese. Fold in whipped cream. Oil and sugar a springform pan then line with bottom crust. Pour in the filling. Top with shortbread wedges. Chill 4-6 hours. Garnish each slice with cream and lime wedge. busted by sooz Recipe by: Key Gourmet Posted to recipelu-digest by sooz <kirkland@gj.net> on Mar 23, 1998
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