Frozen Lime-Macaroon Cheesecake |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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From Betty Crocker Quick-to-Fix. Ingredients:
1 1/4 cups macaroon cookie crumbs (about 10 cookies) |
1/4 cup butter, melted (1/2 stick) |
1 cup sugar |
3 tablespoons cornstarch |
1/2 cup water |
1 -2 teaspoon lime zest |
1/3 cup lime juice |
2 egg yolks, slightly beaten |
2 (8 ounce) packages cream cheese, cubed and softened |
1 drop green food coloring |
1/2 cup heavy whipping cream |
Directions:
1. Mix cookie crumbs and butter thoroughly. Press mixture firmly on bottom of ungreased 8 or 9 inch springform pan. Refrigerate while preparing filling.
2. Mix sugar and cornstarch in 1 1/2 quart saucepan. Stir in water, lime peel and lime juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Gradually stir about 1/4 cup of the hot mixture into egg yolks; stir back into hot mixture in saucepan. Heat to boiling. Boil and stir 1 minute; remove from heat. Stir in cream cheese and food coloring until cream cheese is melted and mixture is smooth. Press plastic wrap directly on surface of mixture. Refrigerate about 30 minutes or until cool.
3. Beat whipping cream in chilled small bowl until soft peaks form. Fold whipped cream into lime mixture; pour over crust. Cover and freeze 4 to 6 hours or until firm. Run metal spatula along side of cheesecake to loosen; remove side of pan.
4. Let stand 15 minutes at room temperature before cutting.
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