This one is my top loved by locals. I have so many made up by available ingredients and money savers without scrimping on taste. I use fresh from market Mexican cheese if I can find them, ingredients show both types, easy to find and more difficult.
1½ lb cream cheese, I prefer Mexican fresh like cream cheese.
2- 5oz pkg mascarpone, I prefer fresh Mexican like cheese.
8 oz sour cream, I prefer fresh Mexican cream.
1T ginas omg mix (equal parts ground: ginger, cloves, cardamom, all spice, nutmeg. I grind fresh when I can find it)
Juice of one lemon or lime, I use half of each.
½ C. Sugar or ¼ C splenda, I prefer latter.
Pinch kosher salt
4 lg eggs
½ c graham crumbs
¼c melted butter unsalted.
1t ginas omg mix (equal parts ground: ginger, cloves, cardamom, all spice, nutmeg. I grind fresh when I can find it)
No nutrition information available
Mix graham crumbs, butter and omg mix well, spread and press on bottom of spring form pan (large pan) butter sides well of pan. Wrap foil around pan bottom and up sides at least 1½".
Put all the dairy products in Cuisinart processor. Blend well scraping sides as needed, 2min. Add the omg mix, juice, salt, sugar. Blend well 2min. Add eggs one at a time blending 4 pulses each egg. Blend on high for one minute, scrape and pulse a few times. Pour into pan and put in large cake pan (rectangle shape) pour water in pan about ¾" up. Carefully place on middle rack of oven and bake at 325 oven for 1 hour 15mins (75 min) check to see top is browned slightly yet still jiggles a tad. Let sit on cooling rack at least an hour. Gently take sides off pan. Sometimes I use parchment paper and no crust in the cake pan. Often we sprinkle vanilla sugar on top but those that want toppings bring them.