And it's HOT, and I would love a treat!!!
We will start with our crust. I made a mini cheesecake.
Sometimes, it's not a good idea to have left over dessert
at my house! The ingredients are for the mini size. If you want to
make a full size cheesecake, multiply the recipe by 4.
3 oz. Graham Cracker Crumbs
1 1/2 oz chopped Macadamia Nuts
1 1/2 teaspoons Sugar
1 1/3 oz. Butter
In a bowl, mix together the graham cracker crumbs,
the macadamia nuts, and the sugar.
Melt the butter, and add it to the bowl. Mix together.
Scoop the crust mix into the cheesecake pan.
Tamp the mix all around the bottom of the pan.
Set aside while we make the filling.
Key Lime Filling
6 oz. softened Cream Cheese
3 1/2 oz. Sugar
2 oz. Sour Cream
2 1/4 teaspoons Flour
1 3/4 oz. Key Lime Juice
1/4 teaspoon Vanilla Extract
Cream together the sugar and cream cheese.
Add in the flour and sour cream.
Add the egg and mix well.
Add the lime juice and vanilla. I used fresh
key limes for my juice. To juice the key limes I...
rolled my cutting board over the lime several times
to loosen the juice and pulp. Then...
cut the limes in half,...
take the seeds out,...
hand squeeze the key limes into a measuring glass,
making sure to remove all seeds that fall in.
Taste the batter to make sure you are happy with the
amount of key lime taste. If you want more, add more juice.
Pour your filling mix into the springform pan.
Bake for about 30 minutes.
When a toothpick poked into the middle of the
cheesecake comes out clean, take it out of the oven
and let it cool on a cooling rack.
After the cheesecake is cooled, take a stick or
knife around the edges to loosen them.
Loosen the pan handle and remove the ring.
Remove the cheesecake from the base of the pan.
Top the cheesecake with sliced strawberries.
Thanks for joining me today!
I hope to see you tomorrow for
See you then!