Here's what we had for dessert last night. The pie was really rich and
creamy with a lot of zing. I really enjoyed the tartness of this pie
and so did my guests. It's not real dense like some cheesecakes and
needs to be kept refrigerated until the last moment or it won't hold
up too well, I think.

Easy Key Lime Cheesecake

Use one graham cracker crust

1 lb cream cheese, softened
3/4 cup fresh lime juice
1(14 ounce) can sweetened condensed milk
1 tsp finely grated fresh lime zest (I omitted this)

In a food processor blend cream cheese, lime juice and condensed milk
until smooth. Add zest and pulse just until combined. Pour filling
into shell. Cool in fridge for at least 6 hours.

Add slice of lime on top of cheesecake for garnish

Recipe Source
Author: Annet222 at recipegoldmine.com May 22, 2001


Here's how the rest of the menu for 'challenging dinner guests' worked
out.

Steamed artichoke served with mayo for dipping: excellent
Green salad with hearts of palm, tomatoes, mushrooms and a handful of
dried cherries: very good
Broiled salmon with Roasted Chipotle Raspberry sauce: WOW!
Cook's Illustrated cornbread: comfort food
Steamed asparagus: I overcooked this by accident, but it was still
good.

I ended up skipping the bean recipe Wayne Boatwright so kindly gave
me, mostly because I ran out of time. I think we had enough with
everything else. No one went home hungary, that's for sure.

Ginny