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Sunset Key Lime Cheesecake

Source: Burt Wolf's Travels and Traditions, Miami
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Rating: 4   Reviews: 4 See Reviews
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Active Time:  15 Minutes
Total Time:  5 Hours 55 Minutes
  Makes 16 servings
For the Crust:
Twenty-two (5 ounces) 2-inch square graham crackers
For the Filling and Topping:
3/4 stick (3 ounces) unsalted butter, melted
3 pounds cream cheese, at room temperature
2 cups granulated sugar
3 large eggs
1/4 cup half and half
1/4 cup Key lime juice
Grated zest from 1 fresh lime
Preheat the oven to 350 degrees F.

Lightly grease the bottom of a 10 by 3-inch springform pan with butter. Do not grease the sides of the pan. Wrap the outside of the pan with foil to prevent leakage. In a food processor, fitted with the steel blade attachment, pulverize the graham crackers into crumbs. Transfer the crumbs to a mixing bowl, add the melted butter and mix with a rubber spatula. Press the crumb mixture over the bottom of the springform pan, reaching all the way to the sides so it forms a seal against leakage. Bake for 10 minutes, remove and cool while you make the filling; lower the heat to 325 degrees F.

With an electric mixer on low speed, beat the cream cheese and sugar for 2 minutes or until soft and creamy. Add the eggs, one at a time, beating for 15 seconds between additions to make sure each one is thoroughly incorporated. Scrape down the sides of the bowl with a rubber spatula and beat for a minute longer. With the machine running, slowly beat in the half and half and then 2 tablespoons of the Key lime juice. Set aside 1/2 cup of the cheesecake mixture to which you should add the remaining Key lime juice and transfer this to a liquid measuring cup or pitcher.

Pour the cheesecake mixture over the baked crust, then pour a thin stream of Key lime-boosted cheesecake mixture over the top and scatter the grated lime zest over that. With a toothpick or wooden skewer, swirl the key lime mixture and zest into the batter the way you would marbleize a cake. Bake for 1 1/2 hours or until the mixture is set; the cake will appear jiggly, but will firm up upon standing.

Remove the cake from the oven and place on a rack to cool to room temperature in the pan. Unlock the springform and remove the cake, but leave the cake on the bottom of the pan. Chill in the refrigerator for at least 4 hours before serving or before attempting to remove the cake from the springform bottom.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes 16 servings
Calories: 109
Fat. Total: 8g
Protein: 2g
Carbohydrates, Total: 8g
Sodium: 71mg
% Cal. from Fat: 66%
Cholesterol: 33mg
Spotlight Recipe Review See all 4 reviews »

Rating: 5
by: Marilyn, OK Reviewed: 03/31/2008
This was a big hit with my Mah Jongg group. Well worth the effort.
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