Key Lime Cheesecake

Key Lime Cheesecake
Prep: 30 min; Bake: 1 hr 8 min; Cool: 15 min;
Chill: 2 hr
Makes 16 servings

1 cup Key Lime Curd (below)
Lime Crust (below)
4 packages (8 ounces each) cream cheese,
softened
3/4 cup powdered sugar
1/2 cup granulated sugar
2 large eggs
2 tablespoons grated lemon peel
2 tablespoons lime juice
2 tablespoons cornstarch
1 cup sour cream

1. Prepare Key Lime Curd and Lime Crust

2. Heat oven to 425 degrees

3. Beat cream cheese and sugars in large bowl with
electric mixer on medium speed until smooth. Beat in
eggs, one at a time, on low speed just until well
blended. Beat in lime peel, lime juice and cornstarch.
Fold in sour cream until blended. Pour over baked crust.

4. Bake 47 to 52 minutes or until center is set and
top is golden. Cool in pan on wire rack 15 minutes.

5. Run metal spatula along side or of cheesecake to
loosen. Refrigerate uncovered about 3 hours or until
chilled; cover and continue refrigerating at least 9
hours, but no longer than 48 hours

6. Run metal spatula along side of cheesecake to
loosen; remove side of pan. Spread Key Lime Curd
over top of cheesecake. Refrigerate any remaining
dessert

Lime Crust

1/2 cup sugar
1/2 cup stick margarine or butter, softened
1 cup all-purpose flour
1 tablespoon grated lime peel
1 teaspoon vanilla

Heat oven to 400 degrees. Grease bottom and sides of spring-
form pan, 10x3 inches, with shortening. Beat sugar
and margarine in medium bowl with electric mixer on
medium speed just until crumbly. Press evenly in
bottom of pan. Bake 13 to 16 minutes or until light
golden brown; cool

1 Serving: Calories 445 (Calories from Fat 290); Fat 31g
(Saturated 16g); Cholesterol 120mg; Sodium 270mg;
Carbohydrate 34g (Dietary Fiber 0g); Protein 7g

Lighter Key Lime Cheesecake

For 18 grams of fat and 345 calories per serving, in
cheesecake, use reduced-fat cream cheese (Neufchatel)
and substitute vanilla low-fat yogurt for the sour cream

Key Lime Curd:

Substitute lime peel for the lemon peel and Key lime
juice for the lemon juice

God Bless you all. Angel Grubaugh