Monday, May 31, 2010

Key Lime Cheesecake

Whenever we travel to Florida for vacation, one of the most delicious dessert for us to split is keylime pie. Oh the thought of it right now just makes my mouth water and my pucker, but oh is it is so good.

Recently we had a family get together. We each brought something to our celebration and I chose to bring the desert. After asking everyone in our family if they were craving anything special, one comment popped up...cheesecake.

Cheesecake is not something that I will say no to. I love to make it and you don't have to twist my arm. To add a little twist to it we decided to make Keylime Cheesecake.

Keylime Cheesecake
1 1/4 pounds cream cheese, softened (2 ½ package – 8oz)
3/4 cup white sugar
1 cup sour cream
3 tablespoons all-purpose flour
3 eggs
3/4 cup key lime juice
1 teaspoon vanilla extract

Make your favorite graham cracker crust in a springform pan.

In a large mixer bowl, add cream cheese and 3/4 cup sugar until smooth, beat in the eggs, one at a time, beating well after each addition. Add the sour cream, flour, keylime juice and vanilla. Mix the batter until it is smooth and no lumps.

Pour the filling over the crust. Bake the cheesecake in the preheated oven for 15 minutes, reduce the temperature to 250 degrees F (120 degrees C) and bake for 50 - 55 minutes longer, or until center is barely set.

Let the cheesecake cool on a rack, then chill, overnight. Remove the cheesecake from the pan and transfer it to a cake stand. You can add a thin slice of lime and whip cream to the top of each cheesecake slice, or even sliced mango.

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