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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Feb 6, 2011

Lime Cheesecake

  1 Cup sifted all-purpose flour                                        1 Cup fresh lime juice
  1/4 Cup white sugar                                                     1 Tsp vanilla extract
  1 Tbl grated lime zest                                                   1 1/2 Cup white sugar
  1/2 Cup butter, softened                                               1/2 Cup Cake flour
  1 egg yolk, beaten                                                        1 Tsp salt
  1 Tsp fresh lime juice                                                   6 eggs
  5 (8 ounce) packages cream                                          1 Tbl Grated Lime Zest
  cheese, softened                                                            

Crust: Combine 1 cup sifted flour, ¼ cup white sugar, and butter or margarine with a pastry blender to make coarse crumbs. With a fork, mix in the lime peel, egg yolk, and 1 teaspoon lime juice. Dough will have a paste-like consistency. Cover the bottom of a 10 inch springform pan with the crust mixture. Bake in a pre-heated 400 degrees F (205 degrees F) oven until slightly brown, about 8 10 10 minutes.  Cool

Cake:  In a large bowl combine the cream cheese, 1 cup lime juice, vanilla extract, 1 ½ cup white sugar, ½  cup flour, salt, lime zest and eggs. Beat until smooth. Pour filling into the dough lined pan3. Bake in a pre-heated 450 degrees F (230 degrees C) oven for 12 minutes. Reduce heat to 300 degrees F (150 degrees C), and bake until center of the cheesecake doesn't wiggle when the pan is gently shaken (about 45 minutes). Remove cake from oven and cool.  After about an hour, run a knife around the inside of the pan to loosen the cheesecake.  Chill several hours or overnight before serving.

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