Key Lime Cheesecake

Key Lime Cheesecake 

 

Ingredients:

Crust

• 1 cup graham cracker crumbs

• 1/3 cup butter, melted

• 1 tablespoon sugar

Filling

• 2 1/2 sticks (20 oz. total) cream cheese at room temperature

• 2/3 cup sugar
• 1/2 cup sour cream at room temperature

• 3 tablespoons flour
• 3 eggs at room temperature
• 1 1/2 teaspoons vanilla extract
• 1/4 cup heavy cream
• 3 tablespoons key lime juice (6 tablespoons if using regular lime juice)

Glaze

• 1/4 cup sugar
• 3/4 tablespoon cornstarch
• 1/4 cup water
• 2 tablespoons key lime/lime juice

Topping/Garnish

• 1 cup heavy cream, whipped with 1 tablespoon instant pudding 
• Sliced key limes/limes

Directions:

Mix graham crackers, melted butter, and sugar in a medium bowl or plastic bag. Pour into a 7-inch spring form pan that's been coated with non-stick cooking spray. Carefully spread crumb mixture evenly over the bottom and press firmly all over.

Put a layer of heavy duty aluminum foil on the bottom and up the sides of the spring from pan as a protective barrier to keep the water from getting into the cheesecake. I also like to put my pan into an oven-proof plastic turkey bag (top open) and then put it in the water bath, just to ensure I don't get a soggy cheesecake.

Preheat oven to 475 degrees Fahrenheit. Place a large shallow pan filled with 1 inch of water into the oven to create the water bath. 

In a large bowl (or the bowl of a standing mixer), beat the cream cheese with an electric mixer on low speed. Gradually beat in the sugar, sour cream, flour, and vanilla until smooth. Scrape down the sides of the bowl. Add the eggs, 1/4 cup heavy cream, and lime juice and continue to beat until the mixture is smooth and creamy. 

Pour the cheesecake filling into the spring form pan. Place the pan into the water bath in the oven. After 8 minutes, reduce heat to 350 degrees and bake for another 40 minutes, or until filling is puffed, set, and light brown. Remove from oven and from the water bath, and allow to cool on a wire rack. Once cooled to room temperature, take the foil off, put a paper towel over the pan, and then cover with the foil (you can use a new piece of foil, but reusing is just as good).  Refrigerate overnight.

For the glaze, combine the sugar, cornstarch, water, and lime juice in a small pan. Mix until smooth. Bring to boil over medium heat, stirring constantly. Cook for 3 minutes. Cool/chill until cool, but not set. 

Pour cooled glaze into the center and spread evenly with an offset or rubber spatula. Refrigerate until glaze is cold and firm. Pipe whipped cream around the top of the cheesecake, if desired. Garnish with lime slices. Refrigerate until ready to serve.

Recipe & photo from What 2 Cook.

Pumpkin Chocolate Chip Bread

3 cups sugar
1 cup oil
4 eggs
1 16 oz canned pumpkin
3 1/2 cups flour
1 tsp baking powder
2 tsp baking soda
2 tsp salt
1 tsp cloves
1 tsp nutmeg
2-3 tsp cinnamon
1 tsp allspice
2/3 cups water

Preheat oven to 350 degrees.  Cream sugar, oil, eggs, pumpkin and water together.  Add dry ingredients and mix.  Stir in chocolate chips.  Spray 2 large loaf pans and coat with sugar.  Pour pumpkin mixture into pans until they are about 1/2 full.  Bake for 1 hour.

Carmel Pops

1 8oz bag of Corn Pops
1/2 cup butter
1/2 cup light corn syrup
1 cup brown sugar
1 tsp baking soda

Combine butter, corn syrup and brown sugar and heat in saucepan for 2 minutes until edges are bubbly.  Remove from heat and add baking soda.  Pour over pops and stir to coat.  Enjoy!

Raspberry Pretzel Jello Salad

Bottom Layer:
2 cups crushed pretzels
3 Tbs sugar
3/4 cup melted butter

Mix and press intom a 9X13" pan.

Middle Layer: Bake at 400 degrees for 4 minutes.  Let cool.

1 8oz. package cream cheese
1 cup sugar
1 small can crushed pineapple
8 oz. cool whip

Mix and spread on cooled first layer making sure all edges touch the pan.

Top layer:
2  3oz. packages raspberry Jell-O
2 cups boiling water
1 pkg. frozen or fresh raspberries

Let thicken slightly and pour over middle layer and set in the fridge.

Strawberry Ice Cream



2 lbs. fresh strawberries, washed, cut and pressed
1 3/4 cups sugar
3 cups milk
3 cups heavy cream
2 Tbs vanilla
1/4 tsp salt

In a large mixing bowl, beat eggs until foamy. Gradually add sugar and beat until thickened.  Add milk, cream, strawberries, vanilla and salt.  Mix well and chill.  Churn-freeze in an ice cream maker.

Double Chocolate Peppermint Brownies

Single (9X13 pan)
1 cup butter
3/4 cup cocoa powder
1/4 cup vegetable oil
2 cups sugar
1 tsp vanilla
4 eggs
1 cup flour
2 cups semisweet chocolate chips

Double (cookie sheet pan)
2 cups butter
1 1/2 cups butter
1/2 cup vegetable oil
4 cups sugar
2 tsp vanilla
8 eggs
2 cups flour
4 cups semisweet chocolate chips

Preheat oven to 350 degrees.  Combine butter, chocolate powder and vegetable oil in large mixing bowl.  Add sugar, eggs and vanilla and mix well.  Add flour and mix until combined.  Stir in chocolate chips.  Spread into greased pan and bake for 25 minutes our until tests done.

Filling (single)
1/2 cup softened butter
2 cups powdered sugar
peppermint extract, to taste
pink food coloring

Filling (double)
1 cup softened butter
4 cups powdered sugar
peppermint extract, to taste
pink food coloring

Beat powdered sugar, butter and peppermint until smooth.  Add food coloring. Spread evenly over cooled brownie layer and chill.

Chocolate Ganache (single)
1 cup semisweet chocolate chips
1/2 cup heavy cream
crushed peppermint (optional)

Chocolate Ganache (double)
2 cups semisweet chocolate chips
1 cup heavy cream
crushed peppermint (optional)

Put chocolate chips and cream into a bowl and microwave on high for 1 minute, stirring every 30 seconds until melted and smooth.  Immediately pour over brownies and spread evenly over top.  Decorate with crushed peppermint if desired.  Chill & serve.

Stuffed Mushrooms

12 whole fresh mushrooms
1 Tbs Vegetable Oil
1 Tbs minced garlic
1 8oz. package cream cheese
1/4 cup grated parmesan cheese
1/4 tsp black pepper
1/4 tsp onion powder
1/4 tsp cayenne pepper

Preheat oven to 350 degrees.  Spray a baking sheet with cooking spray.  Wash and dry mushrooms.  Carefully break off stems.  Chop stems into small pieces.  Heat oil in large skillet over medium heat.  Add garlic and chopped stems to the skillet.  Cook until all moisture is gone. Be careful not to burn garlic.  Set aside to cool.

When garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper.  Mixture should be thick.  Using a small spoon, fill each mushroom cap with a generous amount of stuffing.  Arrange mushrooms on prepared cookie sheet.

Bake for 20 minutes.