Title: Ginger Lime Cheesecake
Categories: Cheesecake Dessert
Yield: 12 Servings
| CRUST |
| 2 1/2 | c | Gingersnap cookie crumbs; about 40 cookies |
| 1/2 | c | Margarine or butter; melted 1 stick) |
| FILLINGS |
| 2 | ct | Ricotta cheese (15 oz ea) |
| 1/2 | c | Sugar |
| 2 | ts | Vanilla |
| 4 | | Eggs |
| LIME TOPPING |
| 1/3 | c | Sugar |
| 2/3 | c | Water |
| 1/3 | c | Lime juice |
| 1 | tb | Lime peel; grated (2 limes) |
| 1 | tb | Cornstarch |
Heat oven to 325~F. Mix cookie crumbs and margarine; press on bottom aned
side of springform pan, 10x3 inches. Place ricotta cheese in blender or
food processor. Cover and blend, or process, until smooth. Add remaining
ingredients except Lime Topping. Cover and blend, or process, until smooth.
Pour into pan. Bake 1 to 1/4 hours or until cheese cake is set in center;
cool. Spoon Lime Topping over cheese cake. Refrigerate at least 4 hours but
no longer than 48 hours. Run metal spatula along side of cheesecake to
loosen; remove side of pan. Refrigerate any remaining cheesecake. Topping:
Mix all ingredients in 1 quart saucepan. Cook over low heat 2 to 4 minutes,
stirring frequently, until mixture is thick. Cool slightly before spoon
over cheesecake. 420 calories. Yields: 12 servings. Formatted by Mary
Wilson, BWVB02B.