Thursday, January 22, 2009

Cool Lime Cheesecake


  • 2-1/4 cups graham cracker crumbs (about 36 squares)
  • 1/3 cup sugar
  • 1/2 cup butter, melted
  • 20 oz. cream cheese, softened
  • 3/4 cup sugar
  • 1 cup (8 oz) sour cream
  • 3 TB all-purpose flour
  • 3 eggs, lightly beaten
  • 2/3 cup lime juice
  • 1 tsp vanilla extract
  • 1 drop green food coloring, optional
  • whipped cream and lime slices


  1. In a bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the side of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 375* for 8 minutes. Place pan on a wire rack to cool. Reduce heat to 325*.
  2. In a large mixing bowl, beat cream cheese and sugar until smooth. Add sour cream and flour; beat well. Add eggs; beat on low speed just until combined. Stir in the lime juice, vanilla and food coloring if desired just until mixed. Pour into crust. Return pan to baking sheet.
  3. Bake for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with whipped cream and lime. Refrigerate leftovers.

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