FILLING
3 (8-ounce) packages cream cheese, softened
5 Florida eggs
1 1/2 cups Florida sugar
1/2 teaspoon pure vanilla extract
6 tablespoons fresh Florida lime juice
Grated rind of 2 Florida limes
2 ready-made graham cracker crusts
TOPPING
2 cups light sour cream (16 ounces)
2 tablespoons fresh Florida lime juice
1/2 cup Florida granulated sugar
Servings: 16
1. In large mixing bowl, beat cream cheese until light and fluffy. Add eggs, one at a time, beating well after each addition. Add sugar very slowly, then add lime juice, grated lime rind and vanilla; mix well. Pour filling into two crusts. Bake at 300 degrees F for 1 hour.
2. While cakes are baking, combine sour cream, lime juice and sugar; mix well. After cakes have cooked for 1 hour, remove and carefully spread topping on both cakes while still hot. Return cakes to hot oven for 10 minutes with no interruptions (do not open oven door). After 10 minutes, turn oven off and leave cakes in oven for an additional hour. This prevents the topping from cracking.
3. Let cakes cool and then chill for at least 2 hours before serving.
Notes: The recipe makes two cakes—one to eat and one to share with co-workers, neighbors, friends and family.
3 (8-ounce) packages cream cheese, softened
5 Florida eggs
1 1/2 cups Florida sugar
1/2 teaspoon pure vanilla extract
6 tablespoons fresh Florida lime juice
Grated rind of 2 Florida limes
2 ready-made graham cracker crusts
TOPPING
2 cups light sour cream (16 ounces)
2 tablespoons fresh Florida lime juice
1/2 cup Florida granulated sugar
Servings: 16
1. In large mixing bowl, beat cream cheese until light and fluffy. Add eggs, one at a time, beating well after each addition. Add sugar very slowly, then add lime juice, grated lime rind and vanilla; mix well. Pour filling into two crusts. Bake at 300 degrees F for 1 hour.
2. While cakes are baking, combine sour cream, lime juice and sugar; mix well. After cakes have cooked for 1 hour, remove and carefully spread topping on both cakes while still hot. Return cakes to hot oven for 10 minutes with no interruptions (do not open oven door). After 10 minutes, turn oven off and leave cakes in oven for an additional hour. This prevents the topping from cracking.
3. Let cakes cool and then chill for at least 2 hours before serving.
Notes: The recipe makes two cakes—one to eat and one to share with co-workers, neighbors, friends and family.
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