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Lime Cheesecake

Author/Submitted by: Sept '88 Chocolatier
Servings: 12
Categories: Cheesecakes / Desserts

Ingredients:
    -----crust-----
1/3  cup  sweetened flaked coconut
1/2  cup  sliced almonds
2  tablespoons  unsalted butter, softened
    -----cake-----
2  pounds  cream cheese, softened
1 1/2  cups  sugar
4  large  eggs, room temperature
2  tablespoons  vanilla extract
1  cup  sour cream, room temperature
1/3  cup  whipping cream
4  teaspoons  lime zest, fresh
1/3  cup  lime juice, fresh squeezed
    -----sauce-----
20  ounces  raspberries, in light syrup
2  tablespoons  sugar
1  tablespoon  cornstarch

Directions:
Make the crust: preheat oven to 350. Spread coconut in an even layer on a baking sheet and bake 6 - 8 minutes, stirring 2 or 3 times, until the coconut is a golden brown. Transfer coconut to a bowl to stop the cooking process. Spread almonds in an even layer on the baking sheet and bake 10 - 12 minutes, shaking pan several times, until almonds are golden. Toss almonds with coconut. Generously butter the bottom and side of a 9 x 3 round cake pan. Pour coconut/almond mixture into pan and tilt pan to spread the mixture so that it covers the sides and bottom on the pan, pressing gently if needed. Make the cheesecake: In a large bowl, beat the cream cheese with an electric mixer at medium-high speed until smooth. While continuing to beat, gradually add sugar, beating until well-combined. One at a time, add the eggs. Beat in vanilla, sour cream and heavy cream one at a time, beating until smooth each time. Beat in lime juice and zest. (NOTE: I used key lime juice & zest ... seems to me I added more than 1/3 C of juice, too. I use the "add until it tastes good" method and like plenty of lime taste.) Gently pour batter into pan and bake 45 - 55 minutes, until the cheesecake has puffed nearly to the top of the pan and the edge is light brown. Remove from oven, set on wire rack for 2 1/2 to 3 hours, until completely cooled. Preheat oven to 350 again and bake cheesecake a second time for 20 - 30 minutes, until the cheesecake is set and the surface is golden brown. Place on wire rack to cool completely. Cover pan with plastic wrap and refrigerate for at least 8 hours. With the tip of a sharp knife, loosen the edge of the cheesecake and tap bottom of pan on counter to loosen. Invert cheesecake onto a plate and then reinvert onto a serving dish. Make sauce: Thaw berries. In a food processor, process the rasberries and syrup until liquified. Strain through a fine meshed sieve into a bowl. Combine the sugar, cornstarch and a small amount of puree in a saucepan, whisking to make a paste. Stire in the remaining puree. Cook over medium hear, stirring constantly for 3 - 4 minutes, until the sauce thickens slightly and comes to a rolling boil. Remove pan from heat and transfer to non-aluminum bowl. Set the bowl over a bowl of ice water and stir for 5 - 10 minutes until chilled. Serve each slice of cheesecake with a spoonful of raspberry sauce From: SUSANMC@nervm.nerdc.ufl.edu (Susan McIntosh)


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