Ingredients
- 375 oven
- 10 springform (pan)
- 3 eggs
- 1 at a time
- 1/2 up the sides of a buttered
- 1 c sour cream
- 3/4 c lime juice (fresh)
- 1 1/2 c graham cracker crumbs
- 3/4 c sugar
- 8 oz cream cheese
- 1/4 c butter (unsalted)
- 2 t sugar
- 3 t flour
- 1 ts vanilla
- 1 dr green food colouring
more, or until the centre is barely set. (it will continue to set as it cools) Let the cake cool on a rack, and chill it, covered, overnight. Remove the cheesecake from the pan and transfer it to a cake stand. With a pastry bag fitted with a decorative tip, pipe the whipped cream into rosettes on the cake. Garnish with the mint sprigs and lime slices. Gourmet Magazine August 1992
