Thursday, May 6, 2010

Key Lime Cheesecake

Crust Ingredients:
1cup graham cracker crumbs
1/4cup sugar
1/3cup LAND O LAKES® Butter, melted

Filling Ingredients:
1cup lime juice
1/4cup water
2(1/4-ounce) envelopes unflavored gelatin
1 1/2cups sugar
5eggs, slightly beaten
1tablespoon freshly grated lime peel
1/2cup LAND O LAKES® Butter, softened
2(8-ounce) packages cream cheese, softened
1/2cup whipping cream

Garnish Ingredients:

Whipped cream

Lime slices, if desired

Stir together all crust ingredients in medium bowl. Press on bottom of 9-inch springform pan; set aside.

Combine lime juice and water in 2-quart saucepan; sprinkle with gelatin. Whisk so that gelatin doesn't form lumps.  Let stand 5 minutes to soften. Add sugar, eggs and lime peel. Cook over medium heat, stirring constantly, until mixture just comes to a boil. DO NOT BOIL. Set aside.

Combine butter and cream cheese in large bowl. Beat at medium speed, gradually adding hot lime mixture and scraping bowl often, until well mixed. Refrigerate, stirring occasionally, until cool (about 45 minutes).

Beat whipping cream in small bowl at high speed, scraping bowl often, until stiff peaks form. Fold into lime mixture. Pour into prepared crust. Cover; refrigerate until firm (3 to 4 hours). Loosen side of cheesecake from pan by running knife around inside of pan. Garnish top of cheesecake with whipped cream and lime slices, if desired. 

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