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Key Lime Cheesecake

Key Lime Cheesecake
 
Yield:
48 servings or 4 cheesecakes, 12 servings each

Ingredients

Ingredients Weights Measures
PHILADELPHIA Cheesecake Batter 12 lb. 4 tubs
NABISCO Graham Cracker Crumbs 1 lb. + 6.4 oz. 1-1/2 qt.
sugar 8 oz. 1 cup
butter, melted 14 oz. 1-3/4 cups
key lime juice concentrate 12 fl oz 1-1/2 cups

Directions

LET cheesecake batter stand at room temperature 1 hour.

MIX graham crumbs, sugar and butter; press onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 [9-inch] springform pan for trial recipe), adding 11 oz. crumb mixture to each pan.

BAKE in 325ºF standard oven 10 min. Cool.

COMBINE cheesecake batter and lime concentrate; pour evenly over crusts. Place in water bath, using separate water-filled pan for each cheesecake. (See directions on tub of Cheesecake Batter for how to prepare water baths.)

BAKE 1 hour 50 min. to 2 hours or until centers are almost set; cool completely. Refrigerate several hours or overnight.

Kraft Kitchens Tips

Special Extra
Top each serving with a dollop of whipped topping and candied lime slice.
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