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Archive for June 9th, 2010

sorry for the late posting. i’ve been out of town the past week and a half and have had little access to a computer. my apologies. good thing we are early on in our blog adventure, maybe no one will notice how behind i am. in time i’ll get better, i promise. at least all of laura’s post will be on time. she’s the best and has her s together! anyway, last week i tried a new recipe. lime cheesecake. it’s a pretty easy recipe, which i enjoy very much and i only made one alterations, but first here is what you will need.

preheat @ 35o and bake for 50 minutes

cheesecake;
2lbs of cream cheese (4, eight ounce bars)

1 1/4 cups sugar or no calorie sweetner

2 1/2 T fresh lime juice

2 T grated lime peel

1 pinch of salt

4 eggs

crust;

1 1/4 cups graham cracker crumbs

1/4 cup sugar or no calorie sweetener

3 T butter, melted

so, i made the crust first. i melted 3 T butter and added it to my mixture of graham cracker and sugar. i didn’t feel like it was enough. i feared that my crust would crumble too much with such a little amount, so i doubled it. plus you can never have too much butter if you ask me. :D once that’s all mixed up and the crumbs start to stick together, then you pat it down into the bottom of your 10″ spring form pan. set it off to the side. now for the really good stuff. thaw out your cream cheese a few minutes by setting them on the counter. once soft, blend your 4 bricks of cream cheese and sugar together until they’re smooth. (not in a blender of course, that would be awful. use your trusty mixer) did i mention i’m really bad at explaining things, bare with me. :D ok, back to it. so you’ve blended your cream cheese and sugar together.  then i grated my lime rind and added it to the lime juice i measured out. now add that to your cream cheese and sugar, followed by a pinch of salt. just a pinch, so that’s less than an 1/8 teaspoon. don’t get crazy!!! ok, now for the fun part. once that’s all mixed up, add one full egg, mix until blended and so on, adding eggs one at a time blending after each addition. p.s. I always crack my eggs one at a time into a separate bowl to make sure i don’t get any shell in it before i dump it into everything else. ok, so now the cheese cake part is done and you are ready to poor it onto your crust, in your spring form pan.  and it’s ready for baking. cook time is 50 minutes.

while my cheese cake was baking i decided to pack for my trip. unfortunately in being so preoccupied with packing, i never checked on the progress of my little cheesecake. the buzzer went off and the top of my cheese cake was golden brown. a little too golden for my liking so i decided to shave the top part of my cheese cake off. yikes. it wasn’t pretty. but i’m convinced it looked better without the golden layer so whatever. in the end so long as people love it and think  it tastes delicious i’m fine with it being unattractive. stay tuned. i’ll have pics up tomorrow and you can be the one to judge whether this sucker was ugly or not! haha oh and yes, my co-workers enjoyed this cheesecake and loved that it was lime. so in my book, that’s a success. see you next week with a new recipe!

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