Friday, May 6, 2011

Luscious Lime Cheesecake Squares

This was one of the desserts we had at Easter. 
 I MAY'd this one. 
It was a hit with my nephews-in-law, Chris and Rob.
They are both great cooks. This post is for them.
Make it in a 9X13 pan.
 Pat the crust into the bottom and up the sides of the pan.
 Mix the filling.
 Zest, then squeeze the fresh limes. 
You can add a little bottled lime juice if you don't have enough fresh.
 Stir in lime zest, lime juice and vanilla.
 Pour the filling into the prepared crust.
Bake for 50-55 minutes until firm. Cool to room temperature.
Chill thoroughly. 
Spread Cool Whip over the top.

Luscious Lime Cheesecake Squares
One box yellow cake mix (less 1/4 C)
1 egg
1/4 C vegetable oil
Reserve 1/4 C of the cake mix. In a large bowl, 
combine the remaining cake mix with the egg and oil.
Mix well. Press evenly into the bottom and
 up the sides of a 9X13 inch pan
2 8-oz packages of cream cheese, softened
1 14-oz can sweetened condensed milk
3 eggs
reserved 1/4 C cake mix
2 t lime zest
1/3-1/2 C lime juice
1 t vanilla
In the same large bowl, beat the cream cheese until fluffy. Beat in the condensed milk until smooth.
Add the remaining 3 eggs and reserved cake mix and beat one minute at medium speed.
Mix in the lime zest, lime juice, and vanilla. Pour into the prepared crust. Bake at 325 for 50-55 minutes or until center is firm. Cool to room temperature, then chill thoroughly, then top.
1 8-oz container Cool Whip
Spread Cool Whip over the top after it's chilled.
Cut into squares to serve. 
Garnish with lime slices if desired.


also see: easy Key Lime Chiffon Pie and
The Best Key Lime Pie for my version of the classic recipe

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