Key Lime Cheesecake

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: KEY LIME CHEESECAKE
Categories: Desserts
Yield: 8 servings

32 oz Yogurt, lowfat vanilla
1/4 c Sugar
2 T Cornstarch
2 T Key lime juice
2 Egg; lightly beaten

Drain the yogurt to make yogurt cheese. This is done by placing a
clean piece of cheesecloth or muslin in a colander or lg funnel, then
spooning the yogurt into the cloth. Place colander over a bowl, then
place in refrigerator overnight. The whey will drain from the
yogurt, leaving the yogurt cheese in the cloth.

(Randy's special note: for CRYIN' out loud, make sure that the yogurt
doesn't have gelatin or pectin in it--otherwise, you'll NEVER get the
"cream cheese consistency" that this recipe calls for. Perhaps
better to get plain yogurt--usually an "all natural" brand contains
neither the pectin or gelatin--and add some vanilla to it.)

Preheat oven to 325 degrees. lightly grease an 8-inch pie pan or
7-inch springform pan. Place yogurt cheese in a mdm-size bowl. Add
sugar, cornstarch, and lime juice, mixing gently with a fork or wire
whisk until well blended. Stir in the eggs. Pour into the prepared
pan and smooth the top with a spatula. Bake until center is set: 25
to 30 minutes for a pie pan, or 55 to 60 minutes for a springform
pan. Cool slightly on a wire rack. Refrigerate until chilled.

per Randall Chrisman

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