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      RECIPE TITLE "Key Lime Cheesecake" courtesy of The Library Of E-Cookbooks
    Copyright © 2005 by e-cookbooks.net All Rights Reserved. e-cookbooks.net is a Division of VJJE Publishing Co.

    yields--- time ---- difficultyeasy

      RECIPE INGREDIENTS

    1 3/4 cups graham cracker crumbs
    5 tablespoons butter, melted
    1 cup plus 1 tablespoon sugar
    3 − 8 oz. packages cream cheese, softened
    1 teaspoon vanilla
    1/2 cup fresh lime juice (about 5 limes) If using key limes or
    juice, use half as much.
    3 eggs
    whipped cream

    Parrish 9x3 Round Cheesecake Pan with Removable Bottom
    Parrish 9x3 Round Cheesecake Pan with Removable Bottom This 9-in. Round Pan is the one you'll want to use for baking cheesecakes or any cake you wish to decorate and frost along the sides. A removable bottom plate lets you lift the cake out without disturbing the sides, allowing you place the cake on a more decorative stand for decorating and serving. The pan is made of heavy-duty aluminum and measures 3-in. high.

      RECIPE METHOD

    Preheat oven to 350F. Combine crumbs, butter and 1 Tbsp. sugar in a bowl.
    Stir well to to coat all crumbs. Keep it crumbly. Press the crumbs onto the bottom and half way up the sides of an 8" springform pan. Bake crust for 5 mins. and set aside. In large bowl combine cheese, 1 cup sugar and vanilla.
    Mix with electric mixer till smooth. Add the lime juice and eggs and continue to beat until smooth and creamy. Pour filling into crust. Bake for 60 to 70 mins. If top is turning light brown it's done. Remove from oven and allow to cool to room temperature. Put into fridge. When chilled, remove the pan sides and cut with dental floss. Serve with whipped cream.


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