FLORIDA KEY WEST, INC.
5470 DIVISION DRIVE, FT. MYERS, FL 33905
TEL: 239-694-8787
REFRESHING KEY LIME CHEESECAKE:
Crust:
| 1 cup graham cracker crumbs | 1/3 cup butter or margarine, melted |
| 1/4 cup sugar |
Filling:
| 1 cup FLORIDA KEY WEST KEY LIME JUICE |
5 eggs slightly beaten 1/2 cup butter or margarine, softened |
| 1/4 cup water | 2-8oz. pkgs. cream cheese, softened |
| 2 envelopes unflavored gelatin | 1/2 cup whipping cream |
| 1 1/2 cups sugar |
In medium bowl stir together all crust ingredients. Press on bottom of 9-inch springform pan; set aside.
In 2-quart saucepan combine lime juice, water and gelatin. Let stand 5 minutes to soften. Add sugar and eggs. Cook over medium heat, stirring constantly until mixture just comes to a boil (7 to 8 minutes). DO NOT BOIL. In large mixing bowl combine 1/2 cup butter and cream cheese. Beat at medium speed, scraping bowl often until well mixed (1 to 2 minutes). Gradually beat in hot lime mixture until well mixed (1 to 2 minutes). Refrigerate, stirring occasionally, until cool (about 1 hours). In small chilled mixing bowl beat chilled whipping cream at high speed, scraping bowl often until stiff peaks form (3 to 4 minutes). Fold into lime mixture. Pour into prepared crust. cover; refrigerate until firm (1 1/2 to 3 hours). Loosen edge of cheesecake with knife; remove pan. Garnish top with sweetened whipping cream. Makes 12 servings.
NO-BAKE KEY LIME PIE
| 1/2 cup FLORIDA KEY WEST KEY LIME JUICE 4 egg yolks |
14 oz. can sweetened condensed milk |
Mix milk and eggs completely. Slowly add lime juice and mix thoroughly. Pour into 9" graham cracker pie shell. (For an extra firm filling, bake at 350o for 8 minutes.) Refrigerate overnight. Top with whipped topping or meringue.