While preparing this mixture one has to dissolve lime into water. do we put lime in water or water in lime? should the mixture be acidic or alkaline?
This is a great recipe. Enjoy! Key Lime Cheesecake 1 9-inch deep-dish graham cracker crust 3 eggs 2 8-oz. packages cream cheese, softened 2/3 cup sugar 16 oz. sour cream 1 tsp. vanilla 1/4 cup key lime juice Beat eggs and add cream cheese, sugar, sour cream, vanilla and key lime juice and beat until smooth. Pour into pie crust and bake at 350 degrees for 60 - 70 minutes. Allow to cool in the refrigerator for several hours before serving.
KEY LIME PIE CHEESECAKE 1 (8 oz.) pkg. softened cream cheese 1 (14 oz.) can of sweetened condensed milk 1 (12 oz.) container frozen whipped topping 1 c. fresh lime juice (about 5 limes) 1 baked 9 inch pie shell Lime slices and fresh mint for garnish In a large bowl, combine the cream cheese, sweetened condensed milk and whipped topping. Stir in the lime juice until well blended and mixture is thick and smooth. Immediately pour lime filling into pie shell. Chill for at least 2 hours. Garnish with lime slices and fresh mint leaves if desired. OR KEY LIME CHEESECAKE 1 1/2 c. fine graham cracker crumbs 2 tbsp. sugar 1/2 stick (1/4 c.) unsalted butter, melted and cooled 1 1/4 lbs. (2 1/2 (8 oz.) pkgs.) cream cheese, softened 3/4 c. sugar 1 c. sour cream 3 tbsp. all purpose flour 3 lg. eggs 3/4 c. Key lime juice 1 tsp. vanilla Make the crust: In a bowl, stir together the crumbs and the sugar and stir the butter in well. Pat the mixture evenly onto the bottom and 1/2 inch up the side of a buttered 10 inch springform pan and bake the crust in the middle of a preheated 375 degree oven for 8 minutes. Cool completely. Filling: In a bowl with an electric mixer beat together the cream cheese and the sugar until the mixture 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 vanilla. Mix until smooth. Pour the filling over the crust. Bake the cheesecake in the middle of a preheated 375 degree oven for 15 minutes, reduce the temperature to 250 degrees, and bake the cheesecake for 50 to 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. With a pastry bag fitted with a decorative tip, pipe whipped cream into rosettes on the cheesecake. Garnish with fresh lime slices and mint sprigs. JM
