Source of Recipe
List of Ingredients
Three 8-ounce packages cream cheese, softened
5 Florida eggs
1 1/2 cups Florida sugar
1/2 teaspoon pure vanilla extract
6 Tablespoons fresh Florida lime juice
grated rind of 2 Florida limes
2 ready-made graham cracker crusts
2 cups light sour cream (16 oz)
2 Tablespoons fresh Florida lime juice
1/2 cup Florida granulated sugar
This cheesecake is surprisingly light and the hint of lime gives it a very refreshing flavor. Great for dessert in the Spring and Summer months. Take one along on a family picnic. The recipe makes two cakes--one to eat and one to share with co-workers, neighbors, friends and family.
Yield: 16 servings, 8 per cake.
Step 1: In large mixing bowl, beat cream cheese until light and fluffy. Add eggs, one at a time, beating well after each addition. Add sugar very slowly, then add lime juice, grated lime rind and vanilla; mix well. Pour filling into two crusts. Bake at 300 degrees for 1 hour.
Step 2: While cakes are baking, combine sour cream, lime juice and sugar; mix well. After cakes have cooked for 1 hour, remove and carefully spread topping on both cakes while still hot. Return cakes to hot oven for 10 minutes with no interruptions (do not open oven door). After 10 minutes, turn oven off and leave cakes in oven for an additional hour. This prevents the topping from cracking.
Step 3: Let cakes cool and then chill for at least 2 hours before serving.
CHEESECAKE, KEY LIME
Key Lime Cheesecake
1 1/2 cups Crushed graham crackers
1/4 cup Sugar
4 tablespoons Butter
3 lbs. Cream cheese (softened)
3 cups Sugar
1 tablespoon Vanilla
1 cup Key lime juice
2 cups Toasted coconut
Grease inside of a 10" springform pan.
Combine crust ingredients in a bowl and mix well.
Press mixture into bottom of pan, forming the crust.
Place in a pre-heated 350oF oven for 8 minutes.
Remove and cool.
Place cream cheese in a mixer bowl and using the
paddle attachment, beat cream cheese until smooth.
Gradually add sugar and scrape down the sides of the bowl with a rubber spatula. Add the eggs one at a time into the creamy mixture. When all the eggs have been incorporated, add the vanilla, continue mixing until smooth.
Stir in the key lime juice.
Pour mixture into the springform pan, leaving about inch space from the top.
Place the cake in a roasting pan and fill the pan with enough water so that it comes halfway up the side of the cake pan.
Bake in a pre-heated 400oF oven for 20 minutes. Reduce the oven to 350oF and turn the roasting pan to ensure even cooking.
Continue to bake for 40 minutes.
Reduce the oven temperature again to 325oF and turn roasting pan. Bake an additional 40 minutes.
Remove cake from oven and cool completely. Leave cake in springform pan, cover with plastic wrap and refrigerate overnight.
Unmold the cake the next day, slice and garnish with toasted coconut.