Key Lime Cheesecake I Popular Recipes

Monday, October 14, 2019

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Key Lime Cheesecake I

"My preferred dessert to make needs to be cheesecakes. This is just one among many who gets a whole lot of requests. It is sweet and tangy similar to its more acquainted cousin, the pie. I generally serve it with whipped cream and lime slices. Enjoy!"

Ingredients :

1 1/2 cups graham cracker crumbs
6 tablespoons butter, melted
24 ounces cream cheese, softened
1 cup white sugar
1 tablespoon cornstarch
three eggs
1 tablespoon grated lime zest
2/3 cup key lime juice

Instructions :

Prep :	Cook : 12M	Ready in :

Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and in part up facets of nine inch springform pan. Refrigerate.
In a large bowl, beat with an electric powered mixer the cream cheese, sugar, lime peel, and cornstarch till clean and fluffy. Beat in eggs one after the other, mixing just until clean. Add key lime juice with mixer on low. Finish blending by means of hand. Do now not over beat, or cake will crack all through baking. Pour batter into prepared crust.
Bake at 300 degrees F (a hundred and fifty tiers C) for 55 to sixty five minutes, or until set. To minimize cracking, location a shallow pan half of full of warm water on lower rack during baking.
Turn oven off, and allow cheesecake stand in oven 30 minutes with the door open at least four inches. Remove from oven. Refrigerate cake in a single day, and up to 3 days.

Notes :

Reynolds® Aluminum foil can be used to keep meals wet, prepare dinner it lightly, and make smooth-up less complicated.

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