|
| 1 1/2 | cups Original Bisquick® mix |
| 1/2 | cup sugar |
| 1 | teaspoon grated lime, lemon or orange peel |
| 1/3 | cup firm butter or margarine |
|
| 3 | packages (8 oz each) cream cheese, softened |
| 1 1/2 | cups sugar |
| 2 | tablespoons Original Bisquick® mix |
| 1 | teaspoon grated lime, lemon or orange peel |
| 1 1/4 | cups milk |
| 3 | tablespoons lime, lemon or orange juice |
| 1 | teaspoon vanilla |
| 3 | eggs |
| Citrus peel, if desired |
| 1. | Heat oven to 375°F. In medium bowl, stir crust ingredients except butter. With pastry blender (or pulling 2 table knives through ingredients in opposite directions), cut in butter until mixture looks like coarse crumbs. Pat on bottom of ungreased 15x10x1-inch pan. Bake 10 minutes. |
| 2. | Meanwhile, in large bowl, beat cream cheese, 1 1/2 cups sugar, 2 tablespoons Bisquick mix and 1 teaspoon lime peel with electric mixer on medium speed until blended and fluffy. On low speed, beat in milk, lime juice, vanilla and eggs until blended. Beat on low speed 2 minutes longer. Pour over partially baked crust. |
| 3. | Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour. Refrigerate until ready to serve. For mini cheesecakes, cut into 10 rows by 6 rows. Garnish with citrus peel. Store covered in refrigerator. |
| No change. |
Nutrition Information:
100 ( 50); 6g ( 3 1/2g, 0g); 25mg; 85mg; 9g ( 0g, 7g); 2g 4%; 0%; 2%; 0% 1/2 ; 0 ; 1 1/2 1/2