1 c Graham Cracker Crumbs
3 tb Sugar
3 tb Margarine, Melted
24 oz Cream Cheese, Softened
3/4 c Sugar
3 ea Large Eggs
1 ts Vanilla
21 oz Cherry Pie Filling (1 cn)
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 325F, 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer until
well blended. Add eggs, one at a time mixing well after each addition. Blend in
vanilla; pour over crust.
Bake at 450F, 10 minutes. Reduce oven temperatur to 250F., continue baking 25
to 30 minutes or until set. Loosen cake from rim of pan; cool before removing
rim of pan. Chill. Top with pie fillirg just before serving.
1 1/2 c Crushed graham crackers
1/2 c Desiccated coconut
1 1/2 ts Cinnamon
2 1/2 tb Sugar
2/3 c Melted butter
2 1/2 tbsp. gelatin
1 1/4 tbsp. grated lemon rind
2 tb. lemon juice
1/2 c. boiling water
1/2 c. sugar
3 egg yolks
3/4 lb. cream cheese
1 lb. mashed mango pulp
1/2 c. cold water
1 1/2 c. sour cream
2/3 c. cream
Mix the crushed graham crackers, along with other Crust ingredients. Chill
until ready to use.
Put the gelatin, lemon rind, lemon juice and boiling water in an electric
blender and whirl for about 30 seconds. Add the sugar, egg yolks and softened
cream cheese. Whirl on high speed for another 30 seconds. Add the mango pulp
(keep some aside for the top of the cake), cold water and sour cream. Blend
until all the ingredients are well mixed. Pour into the prepared crust and
chill until firm.
Whip the cream and gelatin fold in the reserved mango pulp. Spread over the
cake and serve.
for Key Lime Cheesecake
1 1/2 c Graham cracker crumbs
2 tb Sugar
1/4 c Unsalted butter, melted And cooled
2 1/2 8-oz packages cream cheese, Softened
3/4 c Sugar
1 c Sour cream
3 tb Flour
3 Large eggs
3/4 c Fresh lime juice
1 ts Vanilla
1 dr Green food colouring
Whipped cream for garnish
Lime slices for garnish
Mint sprigs for garnish
CRUST: In a bowl, stir together the
crumbs and sugar and stir the butter in well. Pat the mixture evenly onto the
bottom and 1/2 inch up the sides of a buttered 10-inch springform pan. Bake the
crust in the centre of a preheated 375F oven for 8 minutes. Transfer the pan to
a rack and set aside to cool.
FILLING: In a bowl with an electric mixer
beat together the cream cheese and the sugar until the mixture is smooth; beat
in the sour cream and flour, then add the eggs 1 at a time, beating well after
each addition. Add the lime juice, vanilla, and food colouring and beat until
mixture is smooth. Pour the filling over the crust. Bake the cheesecake at 375F
for 15 minutes, reduce the temperature to 250F and bake for 50 to 55 minutes
more, or until the centre is barely set. (it will continue to set as it cools)
Let the cheesecake cool on a rack, and chill it, covered, overnight. Remove the
cheesecake from the pan and transfer it to a cake stand. With a pastry bag
fitted with a decorative tip, pipe the whipped cream into rosettes on the cake.
Garnish with the mint sprigs and lime slices.