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Key Lime Cheesecake Recipe

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This recipe for Key Lime Cheesecake, by , is from The Eastpointe Country Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Margie Heney
Added: Friday, October 10, 2008


3/4 cup flour
2 1/2 tsp. sugar
1 egg, lightly beaten
1/4 cup butter or oleo
1/2 tsp. vanilla

Key Lime Filling:
24 ounces cream cheese
3/4 cup sugar
5 Tbsp. sour cream
5 tsp. flour
4 eggs
1 egg yolk
1/2 cup frozen limeade concentrate, thawed
1/4 cup key lime juice
1 tsp. vanilla extract

Honey Lime Glaze:
1/2 cup frozen limeade concentrate, thawed
4 tsp. key lime juice
1 Tbsp. cornstarch
1 Tbsp. honey
1 tsp. finely shredded lime peel
Fresh lime slices for garnish

For the crust: In a medium bowl, stir together flour and sugar. Add egg, butter or oleo, and vanilla extract. Beat wiht an electric beater until well blended.

With generously greased fingers, press the dough evenly onto the bottom of a greased 9" springform pan. Bake at 350 for 12-15 minutes or until lightly browned. Remove from oven and set aside.

For the filling: In a large bowl, combine cream cheese, sugar, sour cream, and flour. Beat with an electric mixer until smooth. Add eggs and egg yolk, one at a time, beating well after each addition.

Beat in limeade concentrate, key lime juice, and vanilla extract. Pour cream cheese mixture over the crust. Bake at 350 for 15 minutes. Lower the temperature to 200 and bake for 1 hour and 10 minutes or until center no longr looks wet or shiny. Remove the cake from the oven and run a knife around the edge of the pan.

For the Glaze: In a small saucepan, stir together limeade concentrate, lime juice, cornstarch, honey, and lime peel. Cook and stir until thick and bubbly. Cook and stir 2 minutes more. Pour over cheesecake. garnish with lime slices and chill.




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