Key Lime Cheesecake

 

Ok so this is not a Amish recipe or at least not a recipe we had when I was a kid, apparently my Mom promised my Dad when they got married that she would never make a lemon meringue pie :(  (he has an extreme dislike for the white fluffy stuff that is NOT whipped cream) anyhew.......needless to say I was deprived of even knowing what meringue was.

But now my parents have a key lime tree in their yard.....at their Florida house of course so ....im always looking for key lime recipes.

I am pretty sure Dad eats lemony limey stuff as long as there is no meringue.

Ok so about this recipe, I wanted to make a key lime cheesecake and I searched many many recipes online and so many of them called for sweetened condensed milk (I have nothing against the super sweet stuff) but I didn't have any and I really didn't want to run to the store.
I probably could have ran to the store quicker than all my research but oh well.

So I modified my regular cheesecake recipe and came up with this super yummy stuff.

I put parchment paper in the bottom of my springform pan but you don't have to, just make sure to grease pan if you don't.

press crumbs in bottom of pan, don't worry about getting them all up the sides, well.... you can worry if you want....but I don't :)

 

 







....and this is what happens when your mind is elsewhere, trash in bowl, cream cheese in trash...duh!
 





before heading to oven

after oven

RECIPE:

Crust:
1 cup graham cracker crumbs
2/3 cup chopped or ground pecans
1/4 cup melted butter
3 Tlbs. sugar

Filling:
1 # cream cheese, room temp.
1 stick butter, room temp.
4 eggs, separated
1 1/2 cups sugar
1/2 cup lime juice
lime zest
2 Tlbs flour
1 tsp. baking powder

Topping:
1 cup sour cream
2 Tlbs. sugar
lime zest

cool whip

preheat oven to 300 degrees
1.  Combine crust ingredients and bake for about 10 min, set aside
2.  separate eggs
3.  Mix cream cheese and butter and beat well, add rest of ingredients and beat till nice and smooth, use as much lime zest as desired, I used 3, I had a cut on my finger and that was all the pain I could take :)
4.  beat egg whites till stiff and fold into cream cheese mixture
5.  pour over crust and bake for 60-80 minutes.
6.  cool completely
7.  combine topping ingredients and spread over cheesecake, if you have cracks on top of cheesecake this will cover that nicely
8.  top with cool whip
9.  EAT :)

before consumption

love these things!