Leila’s Key Lime Cheesecake

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Guest blogger Leila from Valencia, CA is filling in today with her Key Lime Cheesecake.

Key Limes are smaller and seedier than regular limes. They have a higher acidity, a stronger aroma, and a thinner rind. The name comes from its association with the Florida Keys. There is a Key Lime Pie festival July 4th -July 6th, 2013 in downtown Key West In Green Street Near Duval Street.

Key Limes

Leila’s Key Lime Cheesecake

Graham Cracker Crust
1¼ cup graham cracker crumbs
3 Tbs sugar
¼ cup butter, melted

In a bowl stir together crumbs and sugar. Add melted butter, Stir till all combined. Press crumb mixture into the bottom of a greased 9-inch springform pan.

Key Lime Filling
24 oz cream cheese
¾ cup sugar
5 Tbs sour cream
5 tsp flour
4 eggs
1 egg yolk
½ cup frozen limeade concentrate, thawed
¼ cup Key lime juice (fresh if possible)
1 tsp vanilla
green food coloring (optional)

In a large bowl combine cream cheese, sugar, sour cream and flour.  Beat with an electric mixer till smooth.  Add eggs and egg yolk, one at a time, beating well after each addition.  Beat in limeade concentrate, lime juice and vanilla extract.  Stir in green food coloring, if desired.  Pour the cream cheese mixture over the crust.

Bake at 350 degrees for 15 minutes. Lower the temperature to 200 degrees and bake for 1 hour and 10 minutes or till the center no longer looks wet or shiny. Remove the cake from the oven and bake for 1 hour and 10 minutes or till center no longer looks wet or shiny.  Remove the cake form the over and run a knife around the inside edge of the pan.

Honey Lime Glaze
½ cup frozen limeade concentrate, thawed
4 tsp lime juice
1 Tbs cornstarch
1 Tbs honey
1 tsp finely grated lime peel
lime slices

In a small saucepan stir together limeade concentrate, lime juice, cornstarch, honey and lime peel.  Mix until smooth and cornstarch is dissolved. Cook and stir for 2 minutes more.  Pour over cheesecake.  Garnish with lime slices.  Chill till serving time.

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