Ingredients
- 375 oven
- 10 springform (pan)
- 3 eggs
- 1 at a time
- 1/2 up the sides of a buttered
- 240 ml sour cream
- 180 ml lime juice (fresh)
- 160 gr graham cracker crumbs
- 150 gr sugar
- 230 ml cream cheese
- 34 gr butter (unsalted)
- 8 gr sugar
- 8 gr flour
- 4 gr vanilla
- 1 gr 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
