Recipes from Mexico :: Mexican Desserts
Crust2 c. crushed graham cracker crumbs
2 1/2 Tbsp. sugar
1/2 c. melted butter
1/2 c. piñon nuts, finely chopped
Mix graham cracker crumbs, sugar, butter and nuts together. Press firmly on the bottom and sides of a 9-in. spring-form pan.
Filling
32 oz. cream cheese, softened
1 1/2 (one and one-half) c. sugar
4 eggs
1 1/2 tsp. vanilla extract
1 c. whipping cream
1/4 tsp. lemon juice
2/3 c. prickly pear preserves
Whipped cream (optional)
With an electric mixer, cream together cream cheese and sugar until smooth. Add 1 egg at a time, beating well; blend in vanilla extract. By hand, add sour cream, whipping cream and lemon juice. Pour half this mixture into the crust. Spoon half the preserves over the batter. Add remaining batter and repeat with remaining preserves. Swirl with a knife for a marbled effect. Bake at 325 degrees fahrenheit for 1 hour and 15 mins. Turn oven off and leave in oven 1 hour. Remove from oven and let cool. Chill overnight.
Glaze
1 c. prickly pear jelly
2 Tbsp. Grand Marnier
Melt jelly and Grand Marnier over low heat. Pour atop chilled cheesecake. Spread in an even way and let set. Decorate edges with whipped cream piping.
Makes 8 to 12 servings.
