| 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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