martes, 17 de marzo de 2015

{Key Lime Cheesecake Squares}

 William (Uncle Bill) Anatooskin  95.40%;  (25)

1hr 10mins
PREP 20 mins
COOK 50 mins
This is a delightful and refreshing dessert. I found a recipe 15 years ago that is similar to mine, but I modified it to have a very good blend between the lime juice and sugar. My crust enhances the taste of the cheesecake.Skip to Next Recipe INGREDIENTS
36 one and a half inch squares

118.29 ml crushed graham wafers or 118.29 ml crushed graham wafer crumbs
118.29 ml crushed vanilla wafers or 118.29 ml crushed vanilla wafer crumbs
59.14 ml ground blanched almond
59.14 ml butter

226.79 g cream cheese, softened
118.29 ml granulated sugar
1 large egg
9.85 ml grated lime zest
118.29 ml key lime juice, freshly squeezed
14.79 ml tapioca starch or 14.79 ml cornstarch

Preheat oven to 350 F degrees.
In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs and ground almonds.
Cut in butter using a pastry blender or a fork until mixture is crumbly.
Prepare a 9 inch x 9 inch oven-proof casserole dish by spraying inside with a vegetable spray.
Press wafer mixture firmly in bottom of casserole dish.
Bake in preheated 350 F oven for 15 minutes.
In a mixing bowl using an electric mixer, beat softened cream cheese, sugar and egg until smooth.
Add lime juice, grated lime zest and tapioca starch and beat until smooth and creamy.
Spread mixture evenly over baked crust.
Return to oven and bake at 350 F for 25 to 30 minutes or until set.
Cool on wire rack.
Chill in refrigerator for at least 1 hour before cutting into squares to serve.
If desired, decorate top of cheesecake with pieces of lime or halved small fresh strawberries or quartered maraschino cherries (red and green).
You can also use regular lime juice or use bottled key lime juice.


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