"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Key-lime Cheesecake Recipe

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This recipe for Key-lime Cheesecake, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bill Blanchard
Added: Monday, August 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 3/4 c. graham cracker crumbs
5 tbsp. butter, melted
1 c. + 1 tbsp. sugar
3 (8 oz.) packages cream cheese, softened
1 tsp. vanilla
1/2 c. fresh lime juice (about 5 limes)
3 eggs
Whipped Cream

Directions:
Directions:
Preheat oven to 350. Make the crust by combining the graham cracker crumbs with the butter and 1 tablespoon sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter. Keep it crumbly. Press the crumbs into the bottom and about one half of the way up the sides of an 8" spring form pan. You don't want the crust to form all the way up the back of each slice of cheesecake. Bake the crust for 5 minutes and set aside until you are ready to fill it. In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth. Add the lime juice and eggs and continue to beat until smooth and creamy. Pour the filling into the pan. Bake for 60 to 70 minutes. If the top of the cheesecake is turning light brown, it's done. Remove from the oven and allow to cool. When the cheesecake has come to room temperature, put it in to the fridge. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces. Serve with whipped cream.

 

 

 

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