Ingredients
-
1
-
3
-
1
-
1
-
3
-
3
-
-
2
-
1/4
-
1
-
-
-
-
-
Directions
Lime Cheesecake,I first had this cake at a dive resterant where they charged over $4.00 a piece and their meals were only $5.50. You had to be there fast to get a piece, too. Even writing this recipe makes me very hungry! Can use 1/3 cal. cream cheese but NOT fat free. It doesn’t work.,I haven’t tried this recipe yet, but I am guessing that the reason this recipe did not turn out for a couple of people is because it calls for “juice from three limes” instead of a specific measurement. Three large limes could water down the recipe a lot more than 3 small ones and make it too wet to cook through. It sounds good, though! I am going to try making it with small limes.,What a disaster! The center of this cheesecake would not set no matter how long I left it in the oven. used 25% less fat cream cheese, so that was not the problem. The flavour was nice but 90% went down my garberator. Luckily I made this for family (bad enough) and not a special occasion. Do not waste your time or money – there are too many good cheesecake recipes out there.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Whip Egg Yolks and Sugar to Light Lemon Color. |
|
2
Done
|
When Yolks Fall from the Beaters in a Ribbon, Mix in Vanilla and Lime Juice. |
|
3
Done
|
in Separate Bowl, Whip Cream Cheese Until Smooth. |
|
4
Done
|
Slowly Add Egg Mixture. |
|
5
Done
|
Pour Into Chocolate Crust. |
|
6
Done
|
Bake at 300 Degrees For 35 to 45 Minutes (the Center Should Wiggle a Little, but 80% of the Cake Should Be Stiff). |
|
7
Done
|
Remove and Cool. |
|
8
Done
|
Mix Sour Cream, Sugar and Vanilla For Topping. |
|
9
Done
|
Add to Cake and Bake For 10 Minutes Longer. |
|
10
Done
|
If Possible, Let Set in Refridgerator For a Couple of Days Before Eating. |
