-CRUST-
1 1/4 c Graham cracker crumbs (about
-22 1/2 inch square
-crackers)
3/4 Stick unsalted butter melted
1 tb Sugar
1 ts Cinnamon
(I cheat and use a store
-bought crust)
FILLING
1 pk (8-oz) cream cheese;
-softened
1 cn (14-oz) sweetened condensed
-milk
1/2 c Fresh or bottled Key Lime
-juice
1 ts Vanilla
TOPPING
1 c Well-chilled heavy cream
1 tb Sugar
1 ts Vanilla
From: Marianne Salanik mardav69@IX.NETCOM.COM
Date: Wed, 7 Aug 1996 18:28:00 -0700
Several months ago, my husband (who travels for a living) mentioned that he
had a wonderful dessert, Key Lime Cheesecake, on a flight home. Now we all
know that airline food isn’t all that great, so I searched for a recipe.
After months of searching for something that was pretty easy, I found the
following at Epicurious:
Make curst: Preheat oven to 350 deg. F
In a bowl stir together crust ingredients until combined well and press
evenly onto bottom and up side of a 9-inch pie plate. Bake crust in middle
of oven until set and golden, about 10 minutes, and cool on rack.
Make filling: In a bowl with an electric mixer beat together filling
ingredients until smooth and pour into cooled crust. Chill cheesecake at
leat 1 hour or up to overnight.
In another bowl with cleaned beaters beat cream with sugar and vanilla
until it hold soft peaks and spread evenlyh on cheesecake. Cheesecake may
be made 2 hours ahead and chilled.
EAT-L Digest 6 August 96
From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive,
Yields
8 Servings