Insta-Pot Baby Back Ribs Tonight
- Thread starter Blank
- Start date
Blank
Long Time Member
- Messages
- 6,526
Key Lime Cheesecake:
1 1/2 cups graham cracker crumbs
6 tablespoons butter
24 oz cream cheese (3 packs)
1 cup white granulated sugar
1 tablespoon cornstarch
1 tablespoon lime zest (1 lime)
3 large eggs
2/3 cup of Key Lime juice (we usually have Nellie&Joes in the baking aisle)
Mix crumbs and butter, and press into a crust in 9 inch springform pan (can use pre-made crust, but they tend to be shallow, so this amount can make two pies).
Blend softened cream cheese, sugar, cornstarch together. Then blend in eggs, one at a time, until fairly smooth.
Add key lime juice and zest, and blend slowly until all mixed. Pour into pan(s) and place on middle rack in oven.
Cook at 300 degrees, for 55-65 minutes. Place a pan of water on the bottom shelf to keep the inside of the oven moist while cooking. By doing this, you can usually eliminate the cracking on the top of the cheesecake.
When done, turn off oven and open door 4 inches to let cool for 10 minutes. Then place on cooling rack until room temperature, before cooling in refrigerator. This can keep it from setting up too hard as it cools.
It's supposed to look like this when done, but mine rarely do! Doesn't affect the taste tho.
1 1/2 cups graham cracker crumbs
6 tablespoons butter
24 oz cream cheese (3 packs)
1 cup white granulated sugar
1 tablespoon cornstarch
1 tablespoon lime zest (1 lime)
3 large eggs
2/3 cup of Key Lime juice (we usually have Nellie&Joes in the baking aisle)
Mix crumbs and butter, and press into a crust in 9 inch springform pan (can use pre-made crust, but they tend to be shallow, so this amount can make two pies).
Blend softened cream cheese, sugar, cornstarch together. Then blend in eggs, one at a time, until fairly smooth.
Add key lime juice and zest, and blend slowly until all mixed. Pour into pan(s) and place on middle rack in oven.
Cook at 300 degrees, for 55-65 minutes. Place a pan of water on the bottom shelf to keep the inside of the oven moist while cooking. By doing this, you can usually eliminate the cracking on the top of the cheesecake.
When done, turn off oven and open door 4 inches to let cool for 10 minutes. Then place on cooling rack until room temperature, before cooling in refrigerator. This can keep it from setting up too hard as it cools.
It's supposed to look like this when done, but mine rarely do! Doesn't affect the taste tho.
