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Key Lime Cheesecake Recipe

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This recipe for Key Lime Cheesecake, by , is from Darien Cooks!, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Janet King


For the crust:
1 1/2 cups graham cracker crumbs
2 T. sugar
1/4 cup unsalted butter, melted and cooled

For the cheesecake:
1 1/4 lbs (2 1/2 eight-ounce packages) low fat or regular cream cheese, softened
3/4 cup sugar
1 cup low fat or regular sour cream
3 T. all-purpose flour
3 large eggs
3/4 cup Key lime juice or fresh lime juice
1 tsp. vanilla

Whipped cream for garnish

Make the crust:
In a bowl stir together the crumbsa nd the sugar and stir the butter in well. Pat the mixture evently onto the bottom and 1/2 inch up the side of a buttered 10-inch springform pan and bake teh crust in the middle of a preheated 375 degree F oven for 8 minutes. Transfer the pan to a rack and let the crust cool.

Make the filling:
In a bowl with an electric mixer beat together the cream cheese and the sugar until the mixute is smooth, beat in the sour cream the flour, the eggs, 1 at a time, beating well after each addition, the lime juice, and the vanila. Beat the mixture until smooth.

Pour the filling over the crust.

Bake the cheesecake in the middle of a preheated 375 degrees F oven for 15 minutes, reduce the temperature to 250 degrees F and bake the cheesecake for 50-55 minutes more, or until the center is barely set. The cheesecake will continue to set as it cools. Let the cheesecake cool on a rack and chill it, covered, overnight.

Remove the cheesecake from the pan and transfer it to a cake stand. Decorate with whipped cream.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour




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