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Key Lime Cheesecake

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(total ratings: 3)
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Servings: 12-14
This is one of my easiest (and most sinfully delicious!) cheesecakes in my repetoire. The cheesecake freezes well and MUST be cut by the baker herself in order that each guest gets only one sliver. Bon appetit, cheesecake lovers of Diana's Desserts.........Ruth Goldman

1 cup chocolate cookie crumbs (Nabisco has them boxed)
3 tbsp. butter, melted
3 large eggs
1/2 cup key lime juice
1 1/4 cups sugar, divided
1 tbsp. vanilla extract
3 (8 oz.) packages cream cheese, softened
16 oz. sour cream

Preheat oven to 300 degrees F (150 degrees C).

Mix cookie crumbs with melted butter and press into bottom of 9-inch springform pan. Chill.

Using a blender, beat together eggs and 1 cup of sugar; add key lime juice, vanilla and cream cheese, mixing well. Pour into prepared pan and bake 50 minutes or until top is set. Cool completely in springform pan on rack.

In a small bowl, mix together sour cream and 1/4 cup remaining sugar. Spoon over top of cooled cake. Return to the 300 degree F (150 C) oven and bake for 10 minutes.

Chill cheesecake overnight before removing from pan. If you wish, decorate with grated fresh lime.

Makes 12-14 servings.

Photograph taken by Diana Baker Woodall© 2004

Source: Ruth Goldman
Submitted By: Ruth Goldman
Date: August 1, 2004


Reviewer: Ruth Goldman, of course!!
One of my best cheesecakes! Thanks for the appetizing-looking picture and featuring it, Diana!!

Reviewer: Sadie
This cheesecake is absolutely delicious! I highly recommend using the authentic key lime juice. It's more expensive, but well worth it for this wonderful dessert.

Reviewer: Mandy C.


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