Directions: |
Directions:Prepare crust. Preheat oven to 350°. Grease 13 x 9 metal baking pan. Line pan with foil. In 10 inch skillet, melt margarine or butter over low heat; stir in lime peel. With fork, stir crumbs into melted margarine mixture until crumbs are moistened. With hand, press crumb mixture firmly onto bottom of baking pan. Bake crust 10 minutes. Cool crust in pan on wire rack.
Prepare filling: From lemons, grate 1 T. peel and squeeze 1/4 c. juice. In small bowl, combine sugar and cornstarch until blended. In large bowl with mixer at medium speed, beat cream cheese until smooth, about 5 minutes, scraping bowl occasionally with rubber spatula. Slowly beat in sugar mixture, cream lemon juice and lemon peel until blended, scraping bowl often. At low speed, beat in eggs just until blended (do not overbeat).
Pour filling onto crust: Place medium roasting pan (15 x 10 inches) on rack in over; fill with 1 inch boiling water. Carefully place cheesecake pan in roasting pan (water will come halfway up side of cheesecake pan). Bake cheesecake 55-60 minutes, until toothpick inserted 1 inch from center comes out almost clean and center of cheesecake is not completely set. Remove cheesecake from oven. Turn off oven.
While cheesecake is baking, prepare topping: In small bowl, stir all topping ingredients together; refrigerate until ready to use. After removing cheesecake from over, spread topping over hot cake. Return cheesecake to over for 5 minutes. (0ven is off, but still hot) to heat topping. Cool cheesecake completely in pan on wire rack. Cover and refrigerate at least 6 hours or overnight
When cold, transfer cheesecake with foil to cutting board. Cut cheesecake lengthwise into 8 strips, cut each strip crosswise into 8 pieces. Refrigerate leftovers. |
This recipe for Lemony Cheesecake Bites is from