200g chocolate chip cookies ⅓ cup butter, melted 680 g
cream cheese 1 cup sugar 4 eggs
2 egg yolks with the juice squeezed
of 4 limes
Equipment Needed: Cake stand
Set the oven at approximately 180 ° C Cake stand
lay off aluminum foil, wrap the excess foil. Put in yet another film, carefully pressed into springform pan so that everything is tight.
In a mixer blend biscuits, add the butter and continue to mix. Pour it all into springform pan and spread evenly with fingers. Put Cake stand in the refrigerator.
Boil water. Whip cream cheese until it is smooth, add sugar, eggs, egg yolks and lime juice.
Remove the dough from the refrigerator. Pour cheese mixture on it and put the pan of hot water, so that half covered the springform pan.
Put in the oven for approximately 1 hour, check after 50 minutes. Cheesecake should be beheaded, but springy in the middle. Pull the dough from the oven. Allow to cool, when you become room temperature put them in the fridge for 20 minutes. before serving.
NIGELLI FRAGMENT PROGRAM:
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