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Ingredientes
- 1 c. Graham cracker crumbs
- 3 Tbsp. Sugar
- 3 Tbsp. Butter, melted
- 3 pkt (8-ounce) cream cheese
- 1 c. Sugar
- 3 Tbsp. Flour
- 3 Tbsp. Key lime juice
- 1 Tbsp. Grated lime peel
- 1/2 tsp Vanilla
- 3 x Large eggs
- 1 x Egg white
- 3/4 c. Sugar
- 2 Tbsp. Cornstarch
- 1/2 c. Cool water
- 1/2 c. Key lime juice
- 1 x Egg yolk
Direcciones
- Heat oven to 350F. Mix crumbs, sugar, and butter and press into bottom of a 9-inch springform pan. Bake 10 min. Beat cream cheese, sugar, flour, juice, peel, and vanilla at medium till well blended. Add in the 3 whole Large eggs and the egg white, 1 at a time, mixing well after each addition. Pour over crust. Bake 40 min. Turn off oven and let cake cold as the oven cools down. Loosen cake from rim of pan. Cold completely before removing rim.
- Mix sugar and cornstarch in saucepan. Gradually stir in water and juice.
- Bring to a boil over medium heat, stirring constantly. Boil 1 minute till clear and thickened, stirring constantly. Add in small amount of warm mix to slightly beaten egg yolk. Return mix to saucepan and cook 3 min, stirring constantly. Cold slightly. Spoon topping over cheesecake and chill at least 2 hrs. Garnish with paper-thin slices of lime
- NOTE: I use regular lime peel and slices since I have no source for fresh key limes. If you do, all the better. I get the key lime juice from the
- /DESSERTS
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 10 servings | |
| Calories 322 | |
| Calories from Fat 65 | 20% |
| Total Fat 7.33g | 9% |
| Saturated Fat 3.02g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 202mg | 8% |
| Potassium 87mg | 2% |
| Total Carbs 61.69g | 16% |
| Dietary Fiber 1.0g | 3% |
| Sugars 44.64g | 30% |
| Protein 3.88g | 6% |
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