Happy Independence Day!

We celebrate American Independence Day on the Fourth of July every year. We think of July 4, 1776, as a day that represents the Declaration of Independence and the birth of the United States of America as an independent nation. This is all well and good and I love America more than anyone else, but right now I’m thinking, “Can you believe the year is half gone?! The fourth of July always sends me a signal that summer is flying by. Before you know it the stores will be filled with fall fashions and Halloween decorations! Ugh! I’m not ready, I haven’t worn all my cute summer sundresses yet!

Today I am going to make the most of my day by spending it with family and friends. My husband’s Aunt who lives in the same town as us is throwing a Fourth of July Extravaganza! I so look forward to spending time, celebrating, laughing, eating and eating (lol) with the people I love! I also can’t wait to wear my new blue and white maxi dress (check it out on my insta-gram account today). I am baking a Key Lime Cheesecake to bring to the celebration. I am going to include the recipe below, this cheesecake is just too good.

Wishing you and your Family a Lovely and Fabulous 4th of July and Thanks to all who serve this great Country!

Key Lime Cheesecake

For the Crust

2 cups of graham cracker crumbs, 1/4 cup sugar, 1 stick melted butter

For the Filling

2 pounds of cream cheese (room temperature) , 1 1/2 cups sugar, 1 Tablespoon vanilla extract,  4 extra large eggs, 2 Tablespoons of corn starch , 3/4 cup lime juice, 3 Tablespoons of lime zest, 1 cup sour cream

Preheat the oven to 350

To make the crust, combine the graham crackers, sugar, and melted butter until moistened.  Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1 inch up the sides.Bake for 8 minutes. Cool to room temperature.

To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs, one at a time, mixing well. Scrape down the bowl and  beater as necessary. With the mixer on low add the corn starch, lime juice, and vanilla. Mix thoroughly. Take bowl off stand mixer and fold in lime zest and sour cream. Pour into the cooled crust.

Bake for 1 1/4 hours. Turn the oven off. The cake will not be completely set in the center. Allow the cake to sit in the oven for 45 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until it is completely cooled. Wrap and refrigerate overnight.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.

You can garnish the cheesecake with fresh whipped cream and a slice or two of lime.

Cooks Note: I put the springform pan on a baking sheet before putting in oven to catch any leaks.

Always remember, you are Fabulous at every age!

-Deborah

 

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