rec: Easy Key Lime Cheesecake

Discussion in 'Food and nutrition' started by Ginny Sher, Mar 19, 2005.

  1. Ginny Sher

    Ginny Sher Guest

    Here's what we had for dessert last night. The pie was really rich and
    creamy with a lot of zing. I really enjoyed the tartness of this pie
    and so did my guests. It's not real dense like some cheesecakes and
    needs to be kept refrigerated until the last moment or it won't hold
    up too well, I think.

    Easy Key Lime Cheesecake

    Use one graham cracker crust

    1 lb cream cheese, softened
    3/4 cup fresh lime juice
    1(14 ounce) can sweetened condensed milk
    1 tsp finely grated fresh lime zest (I omitted this)

    In a food processor blend cream cheese, lime juice and condensed milk
    until smooth. Add zest and pulse just until combined. Pour filling
    into shell. Cool in fridge for at least 6 hours.

    Add slice of lime on top of cheesecake for garnish

    Recipe Source
    Author: Annet222 at recipegoldmine.com May 22, 2001


    Here's how the rest of the menu for 'challenging dinner guests' worked
    out.

    Steamed artichoke served with mayo for dipping: excellent
    Green salad with hearts of palm, tomatoes, mushrooms and a handful of
    dried cherries: very good
    Broiled salmon with Roasted Chipotle Raspberry sauce: WOW!
    Cook's Illustrated cornbread: comfort food
    Steamed asparagus: I overcooked this by accident, but it was still
    good.

    I ended up skipping the bean recipe Wayne Boatwright so kindly gave
    me, mostly because I ran out of time. I think we had enough with
    everything else. No one went home hungary, that's for sure.

    Ginny
     
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