Ingredients
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
Preparation
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.
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.
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.
