Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1½ pounds cream cheese
- 3 whole eggs
- 1 cup sugar
- 2 ounces lime juice
- 1½ teaspoons rum extract
- 2½ cups salted pretzels crushed
- ½ cup sugar
- 2½ ounces butter, melted
- 3 cups whipping cream
- 2 teaspoons lemon and lime zest
Directions
Combine pretzels, sugar and butter in pan then press to make crust and take it up the sides of a spring form pan.
Mix cream cheese on low speed until softened then add remaining ingredients except eggs.
Mix slightly then add eggs one a time blending until mixed.
Put a water bath with very hot water on the shelf beneath the cheesecake and bake for one hour at 300°F.
When cool loosen sides of cake from pan then remove sides of pan.
Combine lemon and lime zest and fold into whipped cream.
Place topping on top of cheesecake.
Garnish with extra zest and sprinkle on top of cream.
Category:Cathy's Recipes
Category:Cheesecake Recipes
Category:Cream cheese Recipes
Category:Lime juice Recipes
Category:Heavy cream Recipes