how do you get songs from lime wire? like the steps.. cuz i have no idea.
Lime Cheesecake Recipe Ingredients: 2 packages cream cheese 1 egg whipping cream 1 package dream whip 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 1 1/2 cup sugar 1/2 cup sour cream 2 packages Jell-O brand gelatin, lime flavor Crushed graham cracker for the crust butter Directions: Dissolve the gelatin Jell-O in boiling water an add cold water. Chill until slightly thickened. Cream the cream cheese, sugar, sour cream, vanilla and almond extract in a large mixing bowl until well mixed then add whipping cream, dream whip and then add the egg and beat will until smooth. Use a spring form pan with the crush graham cracker and butter mixture to the pan and pat to form center and sides of the pan. Pour the cheesecake mixture and bake on 325 degrees for 45 minutes to one hour. Place spring-form pan on cooling rack until cool to touch. Once the cheesecake is cool spoon the lime Jell-O mixture over the cheesecake and chill for three hours. After chilling, use a hot metal spatula around the sides to release from the pan and serve with whip cream.
10 min Total Time: 3 hr 50 min Serves: 8 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1/2 cup sugar 2 Tbsp. fresh lime juice 1 tsp. grated lime peel 1/2 tsp. vanilla 2 eggs 1 HONEY MAID Graham Pie Crust (6 oz.) Preparation MIX cream cheese, sugar, juice, peel and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. POUR into crust. BAKE at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
Here is a great recipe for a 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 1/2 tsp. grated lime peel 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 1/2 tsp. grated key lime peel 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 peel 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.
INGREDIENTS 1 1/2 cups finely ground graham cracker crumbs 2 tablespoons white sugar 1/4 cup unsalted butter, melted 1 1/4 pounds cream cheese, softened 3/4 cup white sugar 1 cup sour cream 3 tablespoons all-purpose flour 3 eggs 3/4 cup key lime juice 1 teaspoon vanilla extract DIRECTIONS To make Crust: In a bowl stir together the graham cracker crumbs and 2 tablespoons sugar, stir in the butter well. Pat the mixture into the bottom and 1/2 inch up the side of a buttered 10 inch springform pan and bake the crust in a preheated 375 degree F (190 degree C) oven for 8 minutes. Transfer the pan to a rack and cool. In a large bowl with an electric mixer, beat cream cheese and 3/4 cup sugar until smooth, beat in the eggs, one at a time, beating well after each addition. Beat in the sour cream, flour, lime juice and vanilla. Beat the mixture until it is smooth. Pour the filling over the crust. Bake the cheesecake in the preheated oven for 15 minutes, reduce the temperature to 250 degrees F (120 degrees C) and bake for 50 to 55 minutes longer, or until center is barely set. Let the cheesecake cool on a rack, then chill it, covered, overnight. Remove the cheesecake from the pan and transfer it to a cake stand.
