-----CRUST-----
Nonstick vegetable oil spray
1 1/4 c Graham cracker crumbs
1/4 c Unsalted butter -- melted
-----FILLING-----
3 pk 8-oz. "bricks" Neufchatel
-cheese -- (reduced-fat cream
-cheese), room temp
1 1/4 c Light sour cream
3/4 c Sugar -- plus 2 tbsp
2 1/2 tb Triple sec or other orange
-liqueur
2 1/2 tb Tequila
2 1/2 tb Fresh lime juice
4 lg Eggs
-----TOPPING-----
3/4 c Light sour cream
1 tb Fresh lime juice
1 tb Sugar
Very thin limes slices -- cut
-in half
Very thin lime peel strips
Made with reduced-fat cream cheese and light sour
cream, this cheesecake is irresistible - just like its
namesake cocktail.
FOR CRUST: Position rack in center of oven and preheat
to 350F. Spray 9-inch springform pan with 2
3/4-inch-high sides with vegetable oil spray. Mix
graham cracker crumbs and butter in medium bowl until
blended. Press crumbs over bottom and 1 inch up sides
of prepared pan. Refrigerate crust. FOR FILLING: Using
electric mixer, beat cheese in large bowl until
fluffy. Beat in sour cream, then sugar, triple sec,
tequila and lime juice. Beat in eggs. Pour filling
into crust. Bake until outside 2 inches are set and
center moves only slightly when pan is shaken, about
50 minutes. Remove from oven; turn off oven. FOR
TOPPING: Whisk sour cream, lime juice and sugar in
small bowl to blend. Spread evenly over cheesecake.
Return cheesecake to hot oven. Let stand 45 minutes or
less (Cheesecake will look very soft, but will set up
when chilled.) Refrigerate cake until well chilled, up
to 1 day. Run knife around pan sides. Remove pan
sides. Place cake on platter. Arrange lime half-slices
and peel around top edge of cheesecake.
Source: Bon Appetit (6/95)
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