Mexican Cheesecake

Published on by inhel

This is I think the best cheesecake I have ever had. The mother of Christian made it for us when we were invited for dinner. That night, I slept dreaming of the cheesecake. Luckily Christian gave us extra pieces and we had them for breakfast. Below are the secrets of the cheesecake.



 

The recipe is for 2 cheesecakes; you will need two 9-inch pie plate

 

2 pie plate (9 inch each)

Crust:

35 graham cookies or 26 tea cookies

1/3 cup melted butter

Filling

6 eggs

8 ounces non-fat Philadelphia cheese

8 ounces reduced fat Philadelphia cheese

1 can evaporated unsweetened milk

1 can condensed sweetened milk

Juice of 2 limes

 

Preheat the oven to 375 F.

In a food processor put the cookies and the melted butter and process them together.

Pour half the grounded cookies in each plate and press. Press the cookies into the plates to form the crust. Bake for 10 minutes. Let them cool.

 

Lower the temperature of the oven to 350. In a blender, mix the eggs, milk and lime’s juice. Add the 2 blocs of cheese and mix again until everything is well incorporated.

Pour the batter over each crust and bake for 45 minutes. Let them cool at room temperature then transfer them to the refrigerator for almost an hour. Enjoy!!!

 

Published on cakes

Comment on this post

Christian+Melendez-Lopez 06/16/2009 22:37

This is great. I just read that nice note about my mom. I think she'll enjoy to know that her recipe is on the net. By the way, your tart was delicious!! It is all gone.

Regards,

Christian