| 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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