Ingredients
1 1/2 cup graham cracker crumbs
1 cup sugar, about
1/8 lb butter or margarine
16 oz neufchatel, or cream cheese
1 cup light or regular sour cream
3 large eggs
1 tbsp grated lime peel
1/4 cup lime juice
2 tbsp all-purpose flour
1 thin lime slices
1 cup light or regular sour cream
2 tsp sugar
2 tsp lime juice.
Directions
Mix crumbs; 2 tbs. sugar; and butter. Press over bottom and 1/2
inch up sides of a 9 inch cheesecake pan with removable rim. Bake in
a 350 degree oven until lightly browned, 10 minutes. Beat cheese,
sour cream, eggs, remaining sugar, peel, juice, and flour until
smooth. Pour into crust. Bake in 350 degree oven until center jiggles
only slightly when pan is gently shaken, 35 to 45 minutes. Cool;
spread with topping. Cover and chill until cold, at least 4 hours or
up to the next day. Top with lime slices and enjoy.
TOPPING Mix 1 cup light or regular sour cream and 2 tsp each sugar
and lime juice. That's all of the recipe folks. I hope you enjoy it
in good health if you decide to make it! FROM: P FRISCHKNECHT
(SMCD91F)
Servings: 12 servings
Cj's Favorite Lime Cheesecake Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Dessert
The History of Recipes
It is quite feasible to follow the history of written cooking instructions far back into the far past, at least as far back as the Egypt of the Pharoahs, and possibly even further. However, these, old cook books were just simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe discovered, according to food historians is a series of tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote a few documents detailing recipes prepared by wealthy roman citizens. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvres, main meal and afters, something we still use today. Additionally, he describes how the ancient cooks made use of a good variety of aromatic flavors, including a few that will be familiar to modern chefs for example thyme, fennel and parsley. As our culinary historical trip moves to more modern times we find a couple of cookery books which were published in the 1300s : a book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the spicy food that is familiar to us all today, but instead recipes for the types of meals served to the rich and wealthy people of that time. In the 15th century, people returning from the crusades brought back a variety of foods and herbs from the holy land, such as basil and rosemary. These new foods and tastes created an eruption in cookery books, most of which are now in private collections. The arrival of TV gave us TV cooks and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to search through massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Cj's Favorite Lime Cheesecake recipe.
