I love how light and fluffy cheesecake is. And it’s surprisingly easy to make. You can substitute other flavors for lime, if you prefer. Or leave out the fruit juice all together and just have a plain cheesecake. Yumm. I find this recipe tastes the best when you use fresh lime juice, but if you’d rather just use the kind that comes out of the bottle, you should use about 1/4 or 1/3 cup juice.
Lime Cheesecake
Yield: about 8 servings
Ingredients:
- 1 prepared graham cracker pie crust
- 2 pkgs (8 ounces each) cream cheese, cubed
- 1 cup sugar
- 3 Tbsp flour
- 3 eggs, beaten
- 1 cup sour cream
- juice from 4 limes
- grated zest from 4 limes
- 2 tsp vanilla extract
Directions:
1) Preheat oven to 350 degrees. In large bowl, beat cream cheese until smooth. Mix in sugar and flour. Add eggs; beat on low speed just until combined. Stir in the sour cream, lime juice, zest, and vanilla. Pour into crust.
2) Place in a large baking pan and add about an inch of hot water to the pan. Bake at 350° for 40-45 minutes or until center is just set and top appears dull. Cool on a wire rack for about an hour. Chill overnight.
Mmm there’s nothing quite like warm fruit crisp with a big scoop of vanilla ice cream on a summer evening. So good. I love how simple and easy any sort of fruit crisp/cobbler/pie/etc is. It takes very few ingredients and not a whole lot of time and you end up with a fantastic dessert. We used peaches for this recipe but any good, ripe fruit will do. We didn’t add any sugar to the fruit itself because it is already naturally sweet.
Summer Peach Crisp
Yield: about 6 servings
Ingredients:
- 4 large, ripe peaches, chopped (with skin on)
- 1 tsp cinnamon
- 1 Tbsp cornstarch
- 1/2 cup old-fashioned oats, raw
- 1 stick salted butter, cold
- 1/2 cup sugar
- 1/2 cup flour
Directions:
1) Preheat oven to 375 degrees. In a small bowl, combine peaches, cinnamon, and cornstarch. Stir until peaches are completely coated. Set aside.
2) In a separate bowl, combine the rest of the dry ingredients. With a pastry cutter (or two knives), cut in butter until well incorporated.
3) Grease a bread loaf pan and pour in peach mixture. Cover peaches with oat mixture. Bake for 30-40 minutes at 375 degrees, until golden brown. Fruit will shrink while cooking. Serve hot with ice cream (or heavy cream, like they do in the UK. YUM!)