Key Lime Cheesecake Dated 1964 |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 10 |
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KEY LIME CHEESECAKE DATED 1964 This recipe came from an estate sale. I obtained it when I purchased the family collection from the Taylor Estate in Mineral Wells, Texas in 1984. Tried and true. Ingredients:
1-1/4 cup graham cracker crumbs |
3/4 stick unsalted butter melted |
1 tablespoon sugar |
1 teaspoon cinnamon |
8 ounce package softened cream cheese |
1 can sweetened condensed milk |
1/2-cup fresh or bottled key limejuice |
1 teaspoon vanilla |
1 cup well chilled heavy cream |
1 tablespoon sugar |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 350.
2. In bowl stir together crust ingredients until combined well.
3. Press evenly onto bottom and up side of a 9-inch pie plate.
4. Bake crust in middle of oven until set and golden about 10 minutes and cool on rack.
5. In bowl with electric mixer beat together filling ingredients until smooth.
6. Pour into cooled crust then chill cheesecake at least 1 hour or up to overnight.
7. In another bowl with cleaned beaters beat cream with sugar and vanilla until it hold soft peaks.
8. Spread evenly over cheesecake.
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