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Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!



Monday, April 1, 2013

Key Lime Cheesecake with Macadamia Nut Crust


A friend gave me a bag of Key Limes the other day. She acquired TWO bags and asked me if I wanted one. Of course, I said YES...knowing the minute she asked what I was going to make with them. If you never make another thing, make this. IT Guy and my friend's husband work together so I sent him a piece via IT Guy. He really liked. And get this...he saved his wife a little piece of his cheesecake so she could taste it, too. What a teddy bear.

Key Lime Cheesecake 
with Macadamia Nut Crust



Preheat oven to 325 degrees. Cut a round of parchment paper to fit in the bottom of a 9” spring-form pan. Spray pan. Place parchment paper in the bottom and spray. Wrap pan with foil.

Crust

1 ½ cups macadamia nuts ~ finely chopped
1 cup graham cracker crumbs
¼ cup sugar
1 cube butter ~ melted

Combine all ingredients in a medium bowl and stir to combine.

Press mixture into prepared pan. Chill while making filling.


Line the bottom of your springform 
pan with some parchment paper. 
Then spray with cooking spray.


Grind up the macadamia nuts.


Combine the crushed nuts, the graham 
cracker crumbs, the 1/4 cup sugar 
and the melted butter.


Press into your prepared pan.


Filling

2 8-ounce packages cream cheese
3 eggs
1 ¼ cups sugar
2 cups sour cream
5 teaspoons Key Lime juice
2 teaspoons Key Lime zest

In a large mixing bowl, cream cream cheese until lump free.

Add eggs one at a time until well mixed.

Slowly add sugar and mix.

Add sour cream, Key Lime Juice and Key Lime zest.

Mix to combine.

Pour filling into prepared pan.

Place filled pan in a larger pan then add enough hot water to come halfway up the sides.

Bake for 1 – 1 ¼ hours or until center is not longer jiggly.

Remove pan from water and place on a wire rack to cool.

Chill several hours or overnight before serving.


Here's the line-up.


Juice your key limes to yield 5 teaspoons. 
Then grate the peel to yield 2 teaspoons.


Cream the cream cheese until 
smooth then add the eggs one at a time.


Then add the 1 1/4 sugar and mix well.


Then add the sour cream, Key Lime 
juice and zest. Mix well.


Pour into the prepared pan.


Wrap the pan in foil and place into
 a larger pan. Add enough hot water 
to come up the sides of the pan halfway.


Bake!


Chill and serve!!