Cheesecake key lime pie

Description

Delicate cake with a citrus acidity and a creamy texture reminiscent of cheesecake (recipe Mild Tatiana, for which she thanks a lot)

Ingredients

Cheese

450 g
Sour cream

400 g
Sugar

250 g
Cookies

200 g
Walnuts

60 g
Butter

70 g
Chicken egg

3 piece
Lime

2 piece
Vanilla
Cinnamon

Cooking

For the base grind cookies into crumbs (the most usual, I had "tea")

Add the nuts also finely chopped

And melted butter

Mix thoroughly, add the cinnamon - guess that's slightly buttery crumb

Put in separable form (23 cm diameter) and press it, forming bumpers. Put in oven preheated to 170 degrees for 10 minutes, to the basis of the "grabbed". Then take out and set aside to cool (the oven does not turn off).

For the cream beat cottage cheese with eggs, sour cream, sugar, vanilla.

The zest from limes, grate on a fine grater, squeeze the juice from them.

Add the juice and zest into the cream.

Pour filling over base and put in the oven for about 50 minutes. When the cake is ready, the edges should seize, and the middle of the slightly shaking a little when tapped on the edge of the form.

Then do as usual with cakes of this kind: switch off the oven and leave the cake to cool in it. If you pull out the cake immediately, then it can crack. Then, when the cake has cooled, draw a knife along the walls of the mold to pie them behind. Cover the pie in the form of a film and put into the fridge for 6 hours, and preferably overnight. Gently remove from the form and now HOORAY! You can eat!

A nice tea(or coffee)drinking :-)

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