Wednesday, March 12, 2008

Key Lime Cheesecake

Originally found here
1 3/4 cups graham cracker crumbs
5 Tbsp. butter, melted
1 cup plus 1 Tbsp. sugar
3- 8oz. pkgs cream cheese, softened
1 tsp. vanilla
1/2 cup fresh lime juice (about 5 limes) If using key limes or juice, use half
as much.
3 eggs
whipped cream
Preheat oven to 350*. Combine crumbs, butter and 1 Tbsp. sugar in a bowl. Stir
well to to coat all crumbs. Keep it crumbly. Press the crumbs onto the bottom
and half way up the sides of an 8" springform pan. Bake crust for 5 mins.and
set aside.
In large bowl combine cheese, 1 cup sugar and vanilla. Mix with electric mixer
till smooth. Add the lime juice and eggs and continue to beat till smooth and
Pour filling into crust. Bake for 60 to 70 mins. If top is turning light brown
it's done. Remove from oven and allow to cool till room temperature. Put into
fridge. When chilled, remove the pan sides and cut. Serve with whipped cream.

I had a store bought graham cracker crust, so I just used that. This was my first time making a cheesecake of any kind, so I'm interested to see how it will turn out... it's in the oven now.

I made this to participate in my first blogging event, Eat to the Beat, but I'm too late to submit. :( But anyway, I selected this, which I'll rename "It's the End of the World as We know it (and I feel fine)...because I'm Wasting Away in Margaritaville. That's right, ItEotWaWKI... mentions CHEESECAKE, and Margaritaville--the Florida Keys--inspired the Key Lime part of this.

More pictures to come, once we slice into that cake!

Oh. My. God. This was soooo good. The top was nice and firm and the inside was perfectly soft and squishy. It had a nice touch of lime, and the hubby commented that is just as good as his family recipe--which seems to be really long and temperamental.

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