Yield: 10 Servings
|1¼ cup||Graham cracker crumbs|
|¼ cup||Butter or margarine; melted|
|1 teaspoon||Grated lime rind|
|3 packs||(8-oz) softened cream cheese|
|1 tablespoon||Grated lime rind|
|¼ cup||Key lime juice|
|1 teaspoon||Vanilla extract|
|2 cups||Sour cream|
|\N \N||Fresh strawberries (optional|
|\N \N||Lime slices (optional)|
From: ak399@... (Carole A. Resnick) Date: 22 Jun 1994 11:02:42 -0400 Combine crust ingredients (graham cracker crumbs, 2 tb sugar, butter and 1 tsp lime rind) and stir well. Press crumb mixture evenly over bottom and up sides of a 9-inch springform pan. Bake at 350 degrees for 5 to 6 minutes.
Let cool. Beat cream cheese until light and fluffy; gradually add ¾ cup sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in lime rind, juice and vanilla. Pour mixture into prepared pan. Bake at 375 degrees for 45 minutes, or until set. Combine sour cream and 3 tablespoons sugar; stir well and spread evenly over cheesecake. Bake at 500 degrees for 5 minutes. Let cool to room temperature on a wire rack; chill at least 8 hours. To serve, carefully remove sides of springform pan.
If desired, garnish with strawberries and lime slices. Yield: one 9-inch cheesecake.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .