It is my pet peeve when periods are placed after each word to enforce the meaning. However, there is no other way for me to seriously communicate the deliciousness of this recipe then stooping to this grammatical device. The decadence of this lusciously fluffy cheesecake is making me do things I don’t normally do!
Image courtesy of Flickr User katewing
My sister’s mother-in-law, Trish (does that make her my mother-in-law once removed?) made this for a baby shower, and we all agreed it was the best cheesecake we ever had. And we’re pretty well versed in cheesecake. So I begged the recipe off her and here it is.
This cheesecake is the most fluffy, decadent and flavorful of any cheesecake I have ever had. Ever. If you don’t believe me, try it for yourself.
Trish’s Tall and Creamy Cheesecake
Serves 12 Prep time: 20 min Inactive Time: 5 hours
- 2 cups graham cracker crumbs
- 1/2 cup sugar
- 3/4 cup butter, melted
- 4 (8 oz.) packages cream cheese, softened
- 2 (14 oz.) cans sweetened condensed milk
- 5 large eggs
- 1/3 c. lime juice
- 1 (8 oz.) container sour cream, at room temperature
- Chilled fruit topping
Preheat oven to 300ºF. Combine graham cracker crumbs, sugar and butter in small bowl. Press firmly into bottom and up the sides of ungreased 9-inch spring form pan. Optional: Line bottom of pan with parchment paper before putting in crust.
Beat/whip cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and lime juice; mix well. Pour into prepared pan.
BAKE 60-70 minutes or until center is set. Remove from oven; top with sour cream. Bake an additional 5 minutes. Cool 1 hour. Chill at least 4 hours. Garnish with pie filling, if desired.