Cheesecake- Lime Cheesecake
List of Ingredients
8 honey graham crackers (each 5" by 2 1/2") or 1 cup graham cracker crumbs
1/2 cup walnuts, very finely chopped
1/3 cup shortening or butter-flavored shortening
3/4 teaspoon ground cinnamon
3 medium-sized limes
2 8-ounce packages cream cheese, softened
4 large eggs
1 16-ounce container sour cream
1 1/4 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
lime slices for garnish
Recipe
Early in Day or Day ahead:
1. If using graham crackers, place them in sturdy plastic bag and roll into fine crumbs with rolling pin.
2. Preheat oven to 350 degree F. In 9" by 2 1/2" springform pan, with hand mix graham-cracker crumbs, chopped walnuts, shortening, and cinnamon until well blended. Press mixture onto bottom and 1 1/2 inches up side of pan; set aside.
3. Grate 1 tablespoon peel and squeeze 1/3 cup juice from limes; set grated peel and juice aside. In large bowl, with mixer at medium speed, beat cream cheese and eggs until smooth. With mixer at low speed, beat in sour cream, sugar, vanilla extract, salt, lime juice, and grated lime peel until well blended. Pour cream-cheese mixture into graham-cracker crust.
4. Bake cheesecake 50 minutes. (Center of cheesecake may appear loose.) Cool cheesecake in pan on wire rack. Refrigerate cheesecake at least 6 hours or until well chilled.
5. To serve, carefully remove side of pan; garnish with lime slices. Makes 16 servings.
Each serving: About 325 calories, 24 g fat, 97 mg cholesterol, 205 mg sodium.
Good Houesekeeping 9/1991
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