Key Lime Cheesecake

Name: Key Lime Cheesecake
Prep time: 14 h 30 min
Cook time: 14 h 30 min
Total time: 14 h 30 min
Yield: 16
Cuisine: Global
Ingredients: 118 milliliters butter or margarine, softened; 2 Tbsps cornstarch; 907 grams packages each) cream cheese, softened; 2 eggs, slightly beaten; 237 milliliters Gold Medal® all-purpose flour; 237 milliliters granulated sugar; 158 milliliters Key lime juice; 2 teaspoons finely shredded lime peel; 2 Tbsps firm butter or margarine, cut up; 177 milliliters powdered sugar; 237 milliliters sour cream; 1 teaspoon vanilla

For 96 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 16. One serving contains 399 calories, 5g of protein, and 30g of fat. Not From preparation to the plate, this recipe takes around 14 hours and 30 minutes. Head to the store and pick up butter, margarine, key lime juice, and a few other things to make it today.

Instructions

Heat oven to 400°F. Grease bottom and side of 10-inch springform pan. In medium bowl, beat 1/2 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed until smooth. Beat in remaining crust ingredients on low speed just until crumbly. Press evenly in bottom of pan.

Ingredients you will need

Granulated Sugar

Butter

Crust

Equipment you will use

Hand Mixer

Springform Pan

Bowl

Oven

Bake 12 to 14 minutes or until light golden brown. Cool 10 minutes. Wrap outside of pan, bottom and side, with heavy-duty foil. Reduce oven temperature to 325°F.

Ingredients you will need

Wrap

Equipment you will use

Oven

Aluminum Foil

Frying Pan

In large bowl, beat cream cheese, powdered sugar and 1/2 cup granulated sugar with electric mixer on medium speed until smooth. Beat in 2 eggs, one at a time, on low speed just until well blended. Beat in 2 tablespoons lime peel, 2 tablespoons lime juice and the cornstarch. Fold in sour cream until blended.

Ingredients you will need

Granulated Sugar

Powdered Sugar

Cream Cheese

Corn Starch

Lime Juice

Sour Cream

Lime Peel

Egg

Equipment you will use

Hand Mixer

Bowl

Pour over crust.

Ingredients you will need

Crust

Bake 1 hour 10 minutes to 1 hour 20 minutes or until side of cheesecake is set and slightly puffed but center still moves slightly when pan is tapped. Cool in pan on cooling rack 15 minutes.

Equipment you will use

Wire Rack

Oven

Frying Pan

Run knife along side of pan to loosen cheesecake. Refrigerate uncovered about 3 hours or until chilled. Cover and refrigerate at least 9 hours but no longer than 48 hours.

Equipment you will use

Knife

Frying Pan

In heavy 1-quart saucepan, mix 1 cup sugar, 2 teaspoons lime peel and 2/3 cup lime juice with wire whisk. Stir in 2 tablespoons butter and 2 eggs. Cook over medium heat about 8 minutes, stirring constantly, until mixture thickens and coats back of spoon (do not boil). Run knife along side of pan to loosen cheesecake; remove side of pan.

Ingredients you will need

Lime Juice

Lime Peel

Butter

Sugar

Egg

Equipment you will use

Sauce Pan