Cheese Cake

I almost forgot to share this amazing recipe from Caitlin! She made the most amazing chocolate Lime Cheese cake for my parents anniversary. I was juggling kids and getting the house ready so I didn't help but she did say that it was one of the easiest Cheese cakes she has ever made. And let me tell you it was AMAZING. I will definitely make this again.

Ingredients

7 ounces chocolate wafer cookies

1/3 cup unsalted butter, melted

1 1/2 pound cream cheese (recommended: Philadelphia)

1 cup sugar

4 whole eggs

2 egg yolks

4 limes, juiced or 3/4 cup

spring form pan

Directions

 Preheat oven to 350 degrees F.

Place a large overlapping piece of aluminum foil over the bottom of the spring form pan, and then insert pan ring over it. Fold the foil extra foil up and around the pan and place the whole thing on a second piece of foil, also folding it and pressing it securely around the pan, having a water tight covering

In a food processor, process cookies until they are crumb-like, add melted butter and continue to process. Pour crumb mixture into spring form pan and press with your fingers to line the pan. Place the pan in the refrigerator to set while you prepare the cheesecake.

Place a kettle of water on for water bath. In a food processor beat the cream cheese until smooth, add the sugar, eggs, egg yolks, and lime juice.

Take crumbed pan from the refrigerator and place it in a roasting pan. Pour the cheesecake mixture into the crumb pan, and then carefully pour the hot kettle of water into the roasting pan so the water reaches 1/2 way up the pan so the water does not splash into cheese cake.

Place roasting pan in oven for 1 hour, checking after 50 minutes. It should feel set, but still wobbly in the center. Take the roasting pan out of the oven, carefully remove the spring form pan from the roasting pan and place it on a rack. Peel off the outer layer of foil, and tear away the side bits of the first layer of foil and leave the pan to cool. Once the cake comes to room temperature, place it in the refrigerator for 20 minutes before serving. Transfer to the plate you're going to serve it on, a plate without a lip, or a cake stand. Unclip the spring form pan and remove the outer part. Carefully lift the cheesecake removing the metal bottom. The aluminum foil can stay on the cake. Serve chilled.

Recipe courtesy Nigella Lawson 2007