Sunday, January 8, 2017

COOL LIME CHEESECAKE

Crust:
2 1/4 cups graham cracker crumbs (about 36 squares)
1/3 cup sugar
1/2 cup butter or margarine*, melted

Filling:
20-oz cream cheese, softened
3/4 cup sugar
1 cup (8-oz) sour cream
3 tbsp all-purpose flour*
3 eggs
2/3 cup lime juice
1 tsp vanilla extract
1 drop green food coloring, optional
Whipped cream and lime slices

In a bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1-inch up sides of a greased 10-inch springform pan.

Bake at 375 degrees for 8 minutes. Cool.

To make filling:
In a mixing bowl, beat cream cheese and sugar until smooth. Add sour cream and flour; beat well. Beat in eggs on low speed just until combined. Stir in lime juice, vanilla and food coloring, if using, just until mixed. Pour into the crust.

Bake at 325 degrees for 50-55 minutes or until the center is almost set. Remove to a wire rack and cool for 1 hour. Refrigerate overnight. Remove sides of pan. Garnish with the whipped cream and lime slices before serving.

Yield: 12-14 servings.

*Personal note - This is an old TOH recipe so I did not change the ingredients. However, I never advocate using margarine. Butter is a natural product while margarine is made of other products. The body is made to digest natural products. Also, I never use all-purpose or white flour. The grain is mostly processed out. I recommend white whole-wheat flour to replace all-purpose in your kitchen. This is my personal opinion based on health issues I have overcome through a better diet. Feel free to do as you please.

Note: TOH photo




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