
Presents
"From Sandi's Recipe
File"
March 1997 Issue of Reader's Digest
Serving Size: Makes 10 - 12 servings
Have this recipe emailed to you! |
Lemon Lime Cheesecake
|
Preparation Instructions:Crust: Combine crust ingredients. Press onto bottom of lightly greased 10 inch springform pan. Bake in preheated 350 degree oven 10 to 12 minutes or until lightly toasted around the edges.
Filling: Work cheese in a food processor, or in a bowl with electric mixer, until smooth. Blend in sugar, then eggs, one at a time. Add rind, juices, and salt. Pour over toasted coconut crust, smoothing toe top. Bake at 350 degrees for 35 minutes or until set. Remove from oven and run knife around rim of pan to loosen cake and prevent cracking. Cool thoroughly at room temperature. Chill. Just before serving, remove cheesecake from pan and set on a serving plate.
Topping: Whisk eggs until foamy. Combine with sugar, rind, juices and butter in saucepan. Cook over low heat, stirring frequently, until smooth and thickened. Remove from heat. Just before serving, spread evenly over cheesecake. Garnish with coconut or strips of candied lemon or lime rind. Makes 10 to 12 servings.
Click here for a printable version of this recipe.
Click here for an easy to print out shopping list.
Home Recipe File Unique Kitchen Shop
Web Rings Affiliate Programs
Tell a Friend About This Site Search this Site D & P Webstore