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Frozen Lime Macaroon Cheesecake

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Serves 10 | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

1-1/4 cups macaroon cookie crumbs - about 10 cookies
1/4 cup margarine or butter, melted
1 cup sugar
3 tablespoons cornstarch
1/2 cup water
1 to 2 teaspoons grated lime peel
1/3 cup lime juice
2 egg yolks, slightly beaten
2 pkg. (8 oz. each) cream cheese, cubed and softened
1 drop green food coloring
1/2 cup heavy whipping cream


Mix cookie crumbs and margarine or butter thoroughly. Press mixture firmly on bottom of ungreased springform pan, 8 x 2 or 9 x 2 inches. Refrigerate while preparing filling. Mix sugar and cornstarch in 1-1/2 quart saucepan. Stir in water, lime peel and lime juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Gradually stir about 1/4 cup of the hot mixture into egg yolks. Stir back into hot mixture in saucepan. Heat to boiling. Boil and stir 1 minute. Remove from heat. Stir in cream cheese and food color until cream cheese is melted and mixture is smooth. Press plastic wrap directly on surface of mixture. Refrigerate about 30 minutes or until cool. Beat whipping cream in chilled small bowl until soft peaks form. Fold whipped cream into lime mixture; pour over crust. Cover and freeze 4 to 6 hours or until firm. Run metal spatula along side of cheesecake to loosen; remove side of pan. Garnish with additional whipped cream and grated lime peel or lime slices if desired. Let stand 15 minutes at room temperature before cutting.

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