*  Exported from  MasterCook  *
 
                          KEY LIME CHEESECAKE (8)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         For the crust:
    1 1/2   c            Fine graham cracker crumbs
    2       tb           Sugar
      1/4   c            Unsalted butter, melted and
                         Cooled
                         For the filling:
    1 1/4   lb           Cream cheese, softened
      3/4   c            Sugar
    1       c            Sour cream
    3       tb           All-purpose flour
    3       lg           Eggs
      3/4   c            Key lime juice
    1       t            Vanilla
    1       dr           Green food coloring, if
                         Desired
                         Whipped cream for garnish
                         Lime slices, quartered for
                         Garnish
                         Mint sprigs for garnish
 
   Make the crust:  In a bowl stir together the crumbs and the sugar and
   stir the butter in well.  Pat the mixture evenly onto the bottom and
   1/2 inch up the side of a buttered 10-inch springform pan and bake
   the crust in the middle of a preheated 375F oven for 8 minutes.
   Transfer the pan to a rack and let the crust cool.
   In a bowl with an electric mixer, beat together the cream cheese and
   the sugar until the mixture is smooth; beat in the sour cream, the
   flour, the eggs, 1 at a time, beating well after each addition, the
   lime juice, the vanilla, and the food coloring, and beat the mixture
   until it is smooth. Pour the filling over the crust.  Bake the
   cheesecake in the middle of a preheated 375F oven for 15 minutes,
   reduce the temperature to 250F, and bake the cheesecake for 50 to 55
   minutes more, or until the center is barely set.  (The cheesecake
   will continue to set as it cools.) Let the cheesecake cool on a rack
   and chill it, covered, overnight.
   Remove the cheesecake from the pan and transfer it to a cake stand.
   With a pastry bag fitted with a decorative tip, pipe the whipped
   cream into rosettes on the cheesecake.  Garnish the cheesecake with
   the lime slices and the mint sprigs.
  
 
 
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