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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 14 |
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This is one of my easiest (and most sinfully delicious!) cheesecakes, and it freezes well. Ingredients:
1 cup chocolate cookie crumb (nabisco has them boxed) |
3 tablespoons butter, melted |
3 large eggs |
1/2 cup key lime juice |
1 1/4 cups sugar, divided |
1 tablespoon vanilla extract |
3 (8 ounce) packages cream cheese, softened |
16 ounces sour cream |
Directions:
1. Preheat oven to 300 degrees F (150 C).
2. Mix cookie crumbs with melted butter and press into bottom of 9-inch springform pan. Chill.
3. Using a blender, beat together eggs and 1 cup of sugar; add key lime juice, vanilla and cream cheese, mixing well.
4. Pour into prepared pan and bake 50 minutes or until top is set. Allow to cool.
5. In a small bowl, mix together sour cream and 1/4 cup remaining sugar. Spoon over top of cooled cake.
6. Return to the 300 degree F (150 C) oven and bake for 10 minutes.
7. Chill cheesecake overnight before removing from pan. If you wish, decorate with grated fresh lime.
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