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LOOKING for: Key Lime cheesecake pie

Posted by annova914 (My Page) on
Wed, Mar 27, 13 at 20:35

When I was a kid, Howard Johnsons served a fabulous key lime cheesecake pie. I'd like to recreate it if possible. I do know that the slices were almost completely frozen when they arrived at our table. It was creamy, nice lime flavor (and of course had a pale green color). Does anyone have a recipe for something like this "pie"? Thanks.

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RE: LOOKING for: Key Lime cheesecake pie

Here are two I've copied but not tried yet
* Posted by roselin32 (My Page) on Sat, Sep 1, 07 at 10:18
Here is one we really enjoy:

Key Lime Cheesecake Squares
3/4 c. flour
1/4 c. packed brown sugar
1/4 c. ground almonds
1/4 c. butter
8 oz pk cream cheese
1/2 c. sugar
1 egg
4 tsp lime juice
2 tsp grate lime peel

Combine flour, sugar, and almonds. Cut in butter til crumbly. Press firmly into an 8" square pan.
Bake at 350° for 15 minutes.
Beat remaining ingred. together til smooth and creamy. Spread evenly over baked crust.
Bake 15-20 minutes or until set. Cool and chill before serving.

Key Lime Cheesecake with Mango Ribbons (Adapted from Gourmet, May 2002)

For crust
1 1/4 cups fine graham cracker crumbs (5 oz.)
3 T. sugar
2 oz. unsalted butter, melted

For filling
16 oz. cream cheese, room temp.
1 cup plus 2 T. sugar
3/4 cup fresh key lime juice (strained from about 1 1/2 lb Key limes) or bottled
(Nellie and Joe’s is wonderful, as is Manhattan brand, if you can find it)
1/2 cup sour cream
1/2 tsp. vanilla
2 1/2 T. flour
1/4 tsp. salt
3 large eggs

For topping
2 large firm-ripe mangoes
1 T. fresh Key lime juice (strained) or bottled
1/2 cup chilled heavy cream
1 T. sugar

Preheat oven to 350°F and butter bottom and side of springform pan.

Stir together crumbs, sugar, and butter in a bowl with a fork until combined well, then press evenly
onto bottom and 1/3 up sides. Bake in middle of oven 8 min. and cool in pan on a rack.
Reduce oven temperature to 325°F.
Beat cream cheese until fluffy; beat in sugar. Add lime juice, sour cream, and vanilla and beat until
smooth. Mix in flour and salt at low speed until just incorporated, then add eggs all at once and
mix just until incorporated.
Pour into crust and set springform pan in shallow baking pan. Bake until set in center, 1 hr -
1 hr and 10 min. Cool completely in springform pan on rack.

Topping: peel mangoes and, leaving fruit whole, slice very thinly lengthwise (less than 1/8 inch thick)
with mandoline or vegetable peeler (use caution �" peeled mango is slippery). Halve wide slices
lengthwise. Gently toss mango slices with lime juice.
Beat cream with sugar until it just holds stiff peaks, then spread over top of cheesecake. Bending
and curling mango slices, arrange them decoratively over cream.

Do ahead: Cheesecake (without topping) can be made 1 day ahead and chilled, covered. If desired,
bring to room temperature. Add topping just before serving.

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