The Herald Banner, Greenville, TX


December 25, 2012

Key Lime Cheesecake


Cheri Baker              

1 3/4 cups graham cracker crumbs                                            

5 tbsp butter, melted                                                               

1 cup plus 1 tbsp sugar                                                              

3- 8oz packages cream cheese, softened                                           

1 tsp vanilla                                                                              

1/2 cup fresh lime juice (about 5 limes) if using key limes or               

juice use half as much.

Whipped Cream


Preheat oven to 350*. Combine crumbs, butter and 1 tbsp. Sugar in a bowl.  Stir well to coat all crumbs. Keep it crumbly.                   

Press the crumbs onto the bottom and half way up the sides of an 8" spring form pan. Bake crust for 5 mins and set aside.

In large bowl combine cheese, 1-cup sugar and vanilla. Mix with  electric mixer till smooth.

Add the limejuice and eggs and continue beating till smooth and creamy.   Pour filling into crust.

Bake for 60-70 minutes. If top is turning light Brown it's done.

Remove from oven and allow cooling till room temperature. Put into fridge. When chilled, remove the pan sides and cut.

Serve with whipped cream.


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