Monday, May 10, 2010
8 oz (65 wafers) vanilla wafer cookies
4 pkgs (8 oz each) cream cheese (softened)
1 1/4 cups granulated sugar
1/4 tsp salt
4 large eggs
8 oz sour cream
1/4 cup orange-flavor liqueur or orange juice
Orange and lime slices (for garnish)
Preheat oven to 350 degrees. Wrap outside of 10 x 2 1/2" springform pan with foil to prevent leakage. While oven preheats, melt butter in springform pan in oven.
Meanwhile from limes, grate 1 Tbsp plus 2 tsp peel and squeeze 1/2 cup juice. From orange, grate 1/2 tsp peel. In food processor with knife blade attached, pulse vanilla wafers and 2 tsp lime peel to make fine crumbs (you should have about 2 1/2 cups crumbs). Stir crumbs into melted butter in springform pan, then press onto bottom and 2" up side of pan to form crust. Bake crust 15 minutes. Cool completely in pan on wire rack.
In a large bowl, with mixer at medium speed, beat cream cheese until smooth, occasionally scraping bowl with rubber spatula. Gradually beat in sugar and salt until blended. Reduce speed to low; beat in eggs, one at a time, sour cream, liqueur, orange peel, lime juice, and remaining 1 Tbsp lime peel just until blended.
Pour cream-cheese mixture into crust, making sure to scrape any peel on beaters into batter. Bake cheesecake 45 minutes (cheesecake will still jiggle slightly in center). Turn oven off and leave cheesecake in oven 1 hour to cool slightly and set.
Remove cheesecake from oven and cool completely in pan on wire rack. Cover and refrigerate cheesecake at least six hours, until well chilled or up to two days.
To serve, carefully remove side of springform pan. Let cheesecake stand at room temperature 30 minutes for better flavor. If you like, arrange orange and lime slices on top of cake for garnish.
This recipe is compliments of Good Housekeeping website.