Patter Fam Sauces and Pastor's Pantry Cooking School


1 pkg. Golden Oreos
1/4 cup unsalted butter, melted


3 - 8 ounce packages cream cheese, room temperature
2 cups sour cream divided
1 cup + 1/4 cup sugar (1/4 cup is reserved for late in the baking)
1 Oz. Orange Extract
3 tablespoons freshly squeezed lime juice
2 teaspoons grated lime peel
4 large eggs
Few drops of green food coloring
Sea Salt
Very thin lime slices (garnish)

Preheat oven to 350 degrees.

Pulse oreos in a food processor until crumbs. You should end up with about 2 cups of cereal crumbs. Mix oreo crumbs with butter in medium bowl until blended.

Press mixture onto bottom of a 9x13 cake pan. Refrigerate while preparing filling.

Using electric mixer, beat cream cheese in large bowl until fluffy. Add 1 cup sour cream, 1 cup sugar, Grand Marnier (or Orange Extract), tequila, lime juice, and lime peel and beat until well blended. Add eggs 1 at a time, beating just until blended after each addition.

Pour filling into crust. Bake until center is softly set, about 70-75 minutes. Maintain oven temperature.

Mix remaining 1 cup sour cream, 1/4 cup sugar, 1 tablespoon lime juice, 1-2 drops of green food coloring in small bowl. Pour over cheesecake. Using spatula, smooth top.

Sprinkle the edge of the cheesecake with coarse sea salt to rim the cheesecake. Garnish with one thin slice of lime on each piece of cake.

Bake cheesecake 5 minutes longer. Transfer pan to rack and cool completely. Refrigerate until well chilled, at least 4 hours or overnight. Run knife around pan sides to loosen cake. Garnish cake with lime slices.

Written by Joyce Peters — October 16, 2018


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