| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 10 | Servings | ||
INGREDIENTS
| 1 1/4 | c | Vanilla wafer cookie crumbs |
| 1/4 | c | Unsalted butter; melted |
| 3 | pk | Cream cheese; (8 ounce) room Temperature |
| 2 | c | Sour cream |
| 1 1/4 | c | Sugar |
| 3 | tb | Grand Marnier |
| 3 | tb | Gold tequila |
| 3 | tb | Lime Juice; Freshly Squeezed |
| 2 | ts | Grated lime peel |
| 4 | lg | Eggs |
| 1 | Thin lime slices (garnish) |
INSTRUCTIONS
Preheat oven to 350 degrees. Mix cookie crumbs and butter in medium bowl until blended. Press mixture onto bottom and 1-inch up sides of 9inchdiameter springform pan with 2 3/4inch high sides. Refrigerate while preparing filling. Using electric mixer, beat cream cheese in large bowl until fluffy. Add 1 cup sour cream, 1 cup sugar, Grand Marnier, tequila, lime juice and lime peel and beat until well blended. Add eggs 1 at a time, beating just until blended after each addition. Pour filling into crust. Bake until center is softly set, about 50 minutes. Maintain oven temperature. Mix remaining 1 cup sour cream, 1/4 cup sugar and 1 tablespoon lime juice in small bowl. Pour over cheesecake. Using spatula, smooth top. Bake cheesecake 5 minutes longer. Transfer pan to rack and cool completely. Refrigerate until well chilled, at least 4 hours or overnight. Run knife around pan sides to loosen cake. Remove pan sides. Garnish cake with lime slices. Yield: 10 to 12 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 10/25/96 show Recipe By : TOO HOT TAMALES SHOW #TH6307 Posted to MC-Recipe Digest V1 #277 Date: Mon, 04 Nov 1996 06:49:33 -0600 From: Pat Asher <asher@mcs.com>
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