Lime and condensed milk cheese cake

Our week barely started yesterday, so we had a long weekend in fact quite long, It was the commemoration of the bicentennial of Argentine independence. That, in fact was very nice,we saw some very good parts and the presentation of Fuerza Bruta.Amazing !!! But we also had quite familiar activity, such a barbecue on Sunday and dinner on Monday. For the barbecue dessert I roasted some fruits with vanilla cream sauce scented with rum and for dinner on Monday, a Cheesecake. I love Cheesecake, but I like the New York-style Cheesecake. For Cheesecake be a real Cheesecake has to have cream cheese,you know , Philly cream cheese to be creamy and velvety. So, after several failed attempts, I can say today I get my own cheesecake style and is very good. Here is the recipe with their little secrets. Hope you like it as much as me and have a very nice weekend.

Ingredients : 2 1/2 cup  cookies finely crushed 3 Tbsp. butter melted 2 pkg cream cheese 1 cup condensed milk 1/2 cream 1 Tbsp corn starch or flour 1 Tbsp vanilla extract 1 large egg 1 lime juice

Method Heat oven to 325°F (200°C) Line 20cm diameter round pan. Mix crumbs and butter Press onto bottom of pan Beat cream cheese,condensed milk,flour, vanilla, and cream until well blended. Add lime juice and mix well Add egg mixing on low speed until blended. Pour over crust Bake 40 minutes or until center is almost set. Cool completely, 'cos in other wise the topping could sink into the filling. Top with strawberry preserve or jam, or any other jam. that you like. I used Amarena sauce (black cherries) from El Bolson, south Argentina