heese, sour cream, ricotta cheese, lime juice, 2 cups sugar substitute
MINIMUM OF 4 HOURS FOR BAKED CHEESECAKE TO REFRIGERATE AND SET
FOR THE CRUST: Preheat oven
he sides also.
Bake for 8-10 min, or until
p sides. Bake at 375 for 7-8 minutes, no longer
pringform pan.
Bake crust for 5 minutes, then set aside
n preheated 350 F oven for 15 minutes.
FILLING----------.
ixer the cream cheese, sugar, lime peel, and cornstarch until smooth
he cream cheese, whipped topping, key lime juice, zest, and the condensed
sh of hot water. The recipe works both ways, but I
Cool 15 minutes.
Loosen cheesecake along pan with knife after
owl and slowly add the key lime juice.
Mix until creamy
b>cheesecake pan. (or other pan of choice.) Bake at 350\u00b0F for
ntil creamy. Mix in the lime juice and zest.
In
Simple syrup: In a small saucepan, combine 1 cup sugar with 1 cup water and bring to a boil. Simmer until the sugar is dissolved about 3 minutes. Store in a closed container in refrigerator.
Rim of Glass: Line the rim of a martini glass with honey and dip into graham cracker crumbs, coating the rim with crumbs.
Martini: Combine vanilla vodka, fresh key lime juice, simple syrup, half and half and ice in a martini shaker. Shake well until very cold. Strain into martini glass. Garnish with cinnamon stick and lime wedge.
(190 degree C) oven for 8 minutes. Transfer the pan
stirring occasionally. Gradually stir the lime juice and zest into the
Preheat oven to 350\u00b0.
Spray bundt pan with cooking spray.
Combine cake mix, lemon pudding, eggs, water, lime juice and oil; beat two minutes at medium speed of an electric mixer, stirring down sides occasionally.
Pour batter into prepared bundt pan; bake in preheated oven as directed on box.
Cool cake in pan for ten minutes, remove from pan.
When cool, drizzle with glaze.
For Glaze: combine powdered sugar and 1/4 cup Key Lime juice in mixer bowl; blend thoroughly.
glass pie plate.
Bake for 8 minutes or until golden
ake crust at 350\u00b0F for 8 minutes, let cool in