———————–TOO HOT TAMALES #TH6307———————–
1 1/4 c Vanilla wafer cookie crumbs
1/4 c Unsalted butter, melted
3 8ounce packages cream cheese
Room temperature
2 c Sour cream
1 1/4 c Sugar
3 tb Grand Marnier
3 tb Gold tequila
3 tb Juice, lime
2 ts Grated lime peel
4 lg Eggs
Very thin lime slices
(garnish)
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.
Nutritional information per serving: xx calories, xx gm protein, xxx
mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
(dot) com (change characters as needed, this is to prevent bulk
E-mailers from capturing my address), moderator of GT Cookbook and
FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes,
visit my homepage:
Yields
12 servings
