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Nutrition Facts
Serving Size 167 g
(Approx. 12 Servings)
Amount Per Serving
Calories 580 Calories From Fat 370
% Daily Value*
Total Fat 42 g 65%
Saturated Fat 24 g 120%
Trans Fat 1.5 g
Cholesterol 145 mg 48%
Sodium 550 mg 23%
Total Carbohydrate 48 g 16%
Dietary Fiber 1 g 4%
Sugars 35 g
Protein 7 g
Vitamin A 30% Iron 6%
Vitamin C 20% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Hatch Key Lime Cheesecake
Prep Time
25 minutes
Cook Time
2 hours
Total Time
2 h 25 m
Serves
12  People

Ingredients

Recipe makes 12 Servings

2 cup(s) graham cracker crumbs
4 Oz salted butter, melted
32 Oz H-E-B Organics Cream Cheese, softened at room temperature
1/4 cup(s) cornstarch
2 Tbsp Nielsen-Massey Pure Vanilla Bean Paste
6 key limes, zest only
1 1/2 cup(s) granulated sugar
1 Tsp kosher salt
2 large eggs
3/4 cup(s) heavy whipping cream
3/4 cup(s) hatch peppers, roasted and skins removed, and minced finely.
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Instructions

1
Preheat oven to 325ºF.
2
In a small bowl, combine graham crumbs and butter. Mix until crumbs hold together. Press crumbs into a parchment lined spring form pan until bottom of pan is covered, press any extra crumbs around sides of pan.
3
Bake 15 to 20 minutes until set, remove and set aside to cool.
4
In a stand mixer combine cream cheese, cornstarch, vanilla, lime zest, sugar and salt. Mix on low speed to incorporate everything, then gradually raise speed and mix until creamy.
5
While mixer is running add eggs one at a time allowing each to be completely incorporated before adding next.
6
In a separate bowl beat whipped cream until soft peaks form. Gently fold cream and peppers into batter until mixed together. Be careful not to overmix batter.
7
Pour batter into prepared pan. Place in oven and set another shallow pan full of hot water beneath muffin tins on lower rack of oven.
8
Bake 75 to 100 minutes or until cheesecake is set in middle and doesn't jiggle when pan is slightly moved. Should be slightly browned on top when done.
9
Remove pan and set aside to cool on counter at least 30 minutes before covering and refrigerating. Serve with whipped cream if desired. For best results allow cheesecake to be refrigerated overnight. Cheesecake can be made a day in advance.

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