Taco Salad
Cheesy Pasta with Italian Sausage
Potato Soup
Sloppy Joes with Sweet Potato Fries
Crusted Tilapia
Tuesday
Key Lime Cheesecake with Honey Lime Glaze
This was our contribution to the Super Bowl party this year. It turned out yummy! Rob thought it was a little too tart, but I thought it was just right. If you are expecting a rich traditional cheesecake, this isn't it. Look for Key Lime juice at the grocery store, it really makes all the difference. I used Brian & Kim's glaze recipe from the Hendricks Family Cookbook. I think it added the perfect touch to the whole Key Lime experience and taste. I had a piece two days later and it was even better, so if you can make this ahead of time it is definitely worth it.
Ingredients
1 3/4 cups Nilla Wafer crumbs
5 tablespoons butter, melted
1 cup plus 1 tablespoon sugar
3 8-ounce packages cream cheese, softened
1/4 cup sour cream
1 teaspoon vanilla
1/2 cup Key Lime juice (or about 5 fresh limes)
3 eggs, plus 1 egg yolk
1/2 cup frozen limeade concentrate, thawed
4 teaspoons lime juice
1 Tablespoon cornstarch
1 Tablespoon honey
1 teaspoon lime zest
whipped cream (for dolloping later)
sliced limes, optional (for garnishing)
Directions
Preheat oven to 350 degrees F
Make the crust by combining the graham cracker crumbs with the butter and 1 tablespoon sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter. Press the crumbs onto the bottom and about one half of the way up the sides of an 9-inch springform pan. You don't want the crust to to form all the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set it aside until you are ready to fill it.
In a large mixing bowl, combine cream cheese, 1 cup sugar, sour cream and vanilla. Mix with an electric mixer until smooth. Add the lime juice and eggs, one at a time, and continue to beat until smooth and creamy. Pour the filling into the baked crust. Bake for about 60 minutes, or until done.
Remove from oven, run a thin knife between the crust and the pan and set aside to cool.
Meanwhile prepare the Honey Lime Glaze.
In a small saucepan stir together the limeade concentrate, lime juice, cornstarch, honey and lime zest. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Pour over cheesecake. Garnish with lime slices, if desired.
When the cheesecake has come to room temperature, put it into the refrigerator to chill for at least four hours, preferably overnight.
Once the cheesecake has chilled, remove the pan sides and serve with a generous dollop of whipped cream on top.
Ingredients
1 3/4 cups Nilla Wafer crumbs
5 tablespoons butter, melted
1 cup plus 1 tablespoon sugar
3 8-ounce packages cream cheese, softened
1/4 cup sour cream
1 teaspoon vanilla
1/2 cup Key Lime juice (or about 5 fresh limes)
3 eggs, plus 1 egg yolk
1/2 cup frozen limeade concentrate, thawed
4 teaspoons lime juice
1 Tablespoon cornstarch
1 Tablespoon honey
1 teaspoon lime zest
whipped cream (for dolloping later)
sliced limes, optional (for garnishing)
Directions
Preheat oven to 350 degrees F
Make the crust by combining the graham cracker crumbs with the butter and 1 tablespoon sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter. Press the crumbs onto the bottom and about one half of the way up the sides of an 9-inch springform pan. You don't want the crust to to form all the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set it aside until you are ready to fill it.
In a large mixing bowl, combine cream cheese, 1 cup sugar, sour cream and vanilla. Mix with an electric mixer until smooth. Add the lime juice and eggs, one at a time, and continue to beat until smooth and creamy. Pour the filling into the baked crust. Bake for about 60 minutes, or until done.
Remove from oven, run a thin knife between the crust and the pan and set aside to cool.
Meanwhile prepare the Honey Lime Glaze.
In a small saucepan stir together the limeade concentrate, lime juice, cornstarch, honey and lime zest. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Pour over cheesecake. Garnish with lime slices, if desired.
When the cheesecake has come to room temperature, put it into the refrigerator to chill for at least four hours, preferably overnight.
Once the cheesecake has chilled, remove the pan sides and serve with a generous dollop of whipped cream on top.
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