*  Exported from  MasterCook  *
 
                            KEY LIME CHEESECAKE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes                            Cheesecakes
                 Desserts                         Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CRUST-----
    1 1/2   c            Graham cracker crumbs
    2       tb           Sugar
      1/4   c            Unsalted butter, melted
                         And cooled
                         -----CAKE-----
    2 1/2                8-oz packages cream cheese,
                         Softened
      3/4   c            Sugar
    1       c            Sour cream
    3       tb           Flour
    3                    Large eggs
      3/4   c            Fresh lime juice
    1       t            Vanilla
    1       dr           Green food colouring
                         Whipped cream for garnish
                         Lime slices for garnish
                         Mint sprigs for garnish
 
   For the crust:  In a bowl, stir together the crumbs
   and sugar and stir the butter in well.  Pat the
   mixture evenly onto the bottom and 1/2 inch up the
   sides of a buttered 10-inch springform pan.  Bake the
   crust in the centre of a preheated 375F oven for 8
   minutes. Transfer the pan to a rack and set aside to
   cool.
   
   For the cake:  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 and flour,
   then add the eggs 1 at a time, beating well after each
   addition. Add the lime juice, vanilla, and food
   colouring and beat until mixture is smooth.  Pour the
   filling over the crust. Bake the cheesecake at 375F
   for 15 minutes, reduce the temperature to 250F and
   bake for 50 to 55 minutes more, or until the centre is
   barely set. (it will continue to set as it cools)  Let
   the cake 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 the whipped cream into rosettes
   on the cake. Garnish with the mint sprigs and lime
   slices.
   
   Gourmet Magazine August 1992
  
 
 
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