Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 12 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
IN MEDIUM BOWL STIR ALL CRUST INGREDIENTS. PRESS ON BOTTOM OF 9 INCH SPRING FORM PAN; SET ASIDE. IN 2-QUART SAUCEPAN COMBINE LIME JUICE AND WATER; SPRINKLE WITH GELATIN. LET STAND FIVE MINUTES TO SOFTEN. ADD SUGAR, EGGS AND LIME PEEL. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL MIXTURE JUST COMES TO A BOIL(7 TO 8 MINUTES). DO NOT BOIL!!!! SET ASIDE IN LARGE BOWL COMBINE BUTTER AND CREAM CHEESE. BEAT AT MEDIUM SPEED, SCRAPING BOLW OFTEN, UNTIL WELL MIXED ( 1 TO 2 MINUTES); GRADUALLY ADDING HOT LIME MIXTURE, UNTIL WELL MIXED (1TO 2 MINUTES). REFRIGERATE, STIRRING OCCASIONALLY, UNTIL COOL (ABOUT 45 MINUTES). IN CHILLED SMALL BOWL BEAT CHILLED WHIPPING CREAM AT HIGH SPEED, SCRAPING BOWL OFTEN, UNTIL STIFF PEAKS FORM (3 TO 4 MINUTES). FOLD INTO LIME MIXTURE. POUR INTO PREPARED CRUST. COVER; REFRIGERATE UNTL FIRM (3 TO 4 HOURS). LOOSEN SIDE OF CHEESECAKE FROM PAN BY RUNNING KNIFE AROUND INSIDE OF PAN. COOL COMPLETELY. GARNISH TOP OF CHEESECAKE WITH WHIPPED CREAM AND LIME SLICES. NOTES : SWEETENED WHIPPED CREAM, IF DESIRED. LIME SLICES, IF DESIRED. (FOR GARNISH) Posted to MC-Recipe Digest V1 #357 Recipe by: Land O Lakes From: Luke Murden Date: Sat, 28 Dec 1996 11:15:48 -0500
