Lime Cheesecake
Cooking with Tupperware making Lime Cheesecake in the Microwave Stack Cooker
Ingredients
- 1 lime
- 1 ¼ cups graham cracker crumbs
- 1 ½ cup sugar divided
- 4 tbsp butter or margarine melted
- 12 oz cream cheese at room temperature
- 3 tbsp sour cream
- 2 eggs
- 1 container frozen limeade concentrate thawed, 6 oz.
- 1 tbsp flour
- 1 tbsp honey
- 1 tbsp cornstarch
Instructions
- Grate zest from lime; squeeze juice. Set both aside. In inverted casserole cover, stir together crumbs and 3 Tbsp. sugar; stir in butter until mixture is crumbly. Press into bottom and up side of cover. Chill while preparing filling.
- Using electric mixer at high speed, combine cream cheese, the remaining sugar, the sour cream, eggs, 1 Tbsp. lime juice, and 1⁄3 cup limeade concentrate, until smooth. Stir in flour. Pour mixture into chilled crust.
- If Stack Cooking, place in top position, microwave 20-25 minutes.
- If cooking individually microwave on high for 8-10 minutes.
- Let rest 5 minutes.
- Cool cheesecake in refrigerator for 30 minutes.
- In a small bowl, stir together the remaining limeade concentrate, the remaining lime juice, honey, lime zest and the cornstarch. Cook on High 1-2 minutes until mixture has thickened. Cool slightly, then pour over cheesecake. Let stand a few minutes before serving.