Key Lime Cheesecake

Posted by Tracy

One of my favorite cheesecakes at The Cheesecake Factory is the Key Lime.  I couldn’t find a recipe that created that same sweet & tart flavor, so I created my own with a creamy, rich texture you don’t have to drive miles for…that just may surpass the original. You be the judge.

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Crust Ingredients: 

2 packages graham crackers, crushed (about 16 whole crackers)

3 T. sugar

½ c. + 2 T. melted butter

Filling ingredients: 

1 c. sugar

1 T. corn starch

3 8 oz. packages of cream cheese, softened

4 eggs (best if allowed to come to room temperature)

2/3 c. sour cream

1/3 c. heavy cream

1/2 c. freshly squeezed key lime juice

1 ½ t. pure vanilla extract

Crust Instructions:

Combine crushed graham crackers with melted butter and mix well.  This works well in a mixing bowl or large Ziploc type bag.  Press mixture into the bottom and up the sides of a 9” spring form pan.  Bake at 350 in preheated oven for approximately 12 minutes.  Set aside to cool.

Filling Instructions:

Preheat oven to 325 (note, a different temperature than crust).

In a small bowl, stir together sugar and corn starch.  Set aside.

Place softened cream cheese in a large mixing bowl or the bowl of a stand mixer.  Add the sugar mixture and blend until smooth.  Add eggs one at a time, mixing until each one is just combined.  Add sour cream and heavy cream, mixing again until combined.  Stir in lime juice and vanilla.

Pour over cooled graham cracker crust.

Place large pan, such as a 9 x 13 cake pan, on the lowest oven rack.  Fill the pan about two-thirds full with water and leave the pan of water in the oven.  This provides moisture as the cheesecake cooks and avoids the sometimes messy water bath suggested by some cheesecake recipes.

Place the cheesecake on the middle oven rack and bake at 325 for approximately 60 minutes.  Cheesecake should still have a slight ‘jiggle’ to the center when removed from oven.

Turn off the oven and leave the door ajar.  Allow cheesecake to cool slowly while still in the oven.  After cheesecake is cool, remove from oven and refrigerate 8 hours or overnight.

Serve with whipped cream and your favorite fruit garnish.

Makes approximately 12 servings.

 

 

 

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Taco Slaw Bowls

Posted by Erin

Did you try our most popular recipe, Egg Roll in a Bowl? This Mexican version was inspired by that dish, and you will love it!

I’m one busy woman, as pretty much all moms (and dads!) are. We are always rushing to get kids to their extra-curricular activities, get homework done, etc. so I try to come up with recipes that don’t require a lot of time-consuming chopping and prep-work. This one fits the bill. 

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Another bonus to this recipe, for those of us with picky kids, is that it somewhat disguises the veggies. I don’t know about your kids, but mine won’t eat raw shredded lettuce and chopped tomato on a taco. They will, however, eat the tomatoes & shredded cabbage cooked with this taco meat. The flavors blend so well, they don’t even detect the veggies. I serve theirs in a taco shell, topped with cheese, but I like mine over rice. Either way, it’s delicious!  

Ingredients:

1 lb. 93% lean ground beef

1 medium onion, diced

3-4 cloves garlic, finely chopped

1 (1 oz.) packet low sodium taco seasoning

1 (1 oz.) packet ranch dip mix, dry

1 (14 oz.) bag classic slaw/chopped cabbage with carrots

1 (10 oz.) can mild Ro-tel, undrained

1 T. extra virgin olive oil

Juice of 1 lime, plus more for serving

1 tsp. each:  chili powder, cumin, paprika

½ a bunch of cilantro, chopped

Chopped green onion for garnish

Other optional garnishes & serving ideas:  rice, taco shells, shredded cheese, sliced avocado, salsa

Instructions:

Brown the beef in a large skillet with the diced onions, garlic, taco seasoning, and ranch seasoning; set aside onto a paper towel-covered plate to remove any residual oil from beef.  

Heat olive oil in the skillet over medium heat; add the slaw, Ro-tel, lime juice, chili powder, cumin, and paprika.  

Stir and cook until cabbage is wilted and tender.  

Add the beef mixture back to the skillet; stir and heat through.  

Serve over rice with lime wedges, chopped green onions, etc.

Weight Watchers info.:  This makes 5 servings of about 1 cup each; 6 SmartPoints per serving (not including rice or optional garnishes).