Posted by: healingthroughlove | July 27, 2007

Lisa’s Key Lime Cheese Cake

caribbean-cruise-9-24-004.jpg
Leaving Tampa on the Carnival Miracle last yr.

This recipe is one I created by combining ingredients from two recipes I liked. I combined portions of a Key Lime Pie recipe with a favorite Cheesecake recipe and created a sauce to jazz it up. This version was born in 2002 during my Berlin, Germany cooking club days. This is an OUTSTANDING recipe, I get rave reviews every time I make it. Don’t bother making it without the sauce, the sauce MAKES the cheesecake!

Key Lime Cheesecake

Filling

5 pkgs of cream cheese
2 C sugar
Mix the cream cheese and sugar well until smooth. (A mixer or hand potato masher works great.)

Add three lg eggs to this mixture.
Add 1 small container of Creme Freshe (Found in the area where sour cream is sold. Sour cream is also a possible substitute.)
Add 3 tsp of key lime juice (key lime is a MUST, regular lime juice does not have the same flavor. Key lime juice is found in most grocery stores sold in a bottle.)
2 Tbsp cornstarch
Mix all these ingredients fully and set aside.

Crust

1 box of Lebnitz butter cookies, found in the gourmet section of the cookie department. These cookies are German. They are similar to graham crackers. Graham crackers may be substituted. If you substitute graham crackers you would need only two packets from the box, as the graham crackers are sold in a much larger size box.

Place these cookies in a lg zip loc bag and ground with a rolling pin.
Add 1/4 C sugar
Add 1/3 C melted butter
Mix the cookies, sugar and butter in the zip loc bag until the mixture has combined well. Pour this mixture into a greased spring form cheese cake pan.

Before you press the crust into the spring form pan make certain that you have used enough butter and sugar to easily hold up and stick together when pressed with a fork into the cheese cake pan.

Baking Options;

1 lg spring form pan baking at 400 for 58 minutes, watching it closely at the end so that it doesn’t brown too much.

2 sm spring form pans that each hold half the mix, cook these together at 400 degrees for 45 minutes.

I suggest that with either pan choice you wrap the edges of the spring form pan with aluminum foil and place aluminum foil on the oven shelf to avoid drips and the smoke from drips.I learned this the hard way.

Lime Sauce

1 C Key Lime Juice
3 lg eggs, beaten
1 C sugar

Cook these three ingredients over medium heat for about 6 to 8 minutes stirring very often. Allow to cool and serve over the cheese cake. This sauce can be refrigerated and lasts a month, unless your family eats it sooner!

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