Yield: 8 Servings
|1¼ cup||Graham cracker crumbs (about 22 1/2 inch square crackers)|
|¾ \N||Stick unsalted butter melted|
|\N \N||(I cheat and use a store bought crust)|
|1 pack||(8-oz) cream cheese; softened|
|1 can||(14-oz) sweetened condensed milk|
|½ cup||Fresh or bottled Key Lime juice|
|1 cup||Well-chilled heavy cream|
From: Marianne Salanik <mardav69@...> Date: Wed, 7 Aug 1996 18:28:00 -0700 Several months ago, my husband (who travels for a living) mentioned that he had a wonderful dessert, Key Lime Cheesecake, on a flight home. Now we all know that airline food isn't all that great, so I searched for a recipe.
After months of searching for something that was pretty easy, I found the following at Epicurious:
Make curst: Preheat oven to 350 deg. F In a bowl stir together crust ingredients until combined well and press evenly onto bottom and up side of a 9-inch pie plate. Bake crust in middle of oven until set and golden, about 10 minutes, and cool on rack.
Make filling: In a bowl with an electric mixer beat together filling ingredients until smooth and pour into cooled crust. Chill cheesecake at leat 1 hour or up to overnight. In another bowl with cleaned beaters beat cream with sugar and vanilla until it hold soft peaks and spread evenlyh on cheesecake. Cheesecake may be made 2 hours ahead and chilled.
EAT-L Digest 6 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .