Tuesday, October 28, 2008

Lime Cheesecake

Made for Christmas one year. Tart, creamy, and delicious.

Lime Cheesecake

1 Tb. crushed graham crackers
3/4 c. crushed graham crackers
4 Tb. flour
1 Tb. sugar
3 Tb. butter or margarine, melted
3 8-oz. pkgs. light cream cheese, softened
3/4 c. sugar
8 oz. light sour cream
1/4 c. flour
3 eggs
1/2 c. milk
2 tsp. lime peel
1/4 c. lime juice
1 tsp. vanilla
10 drops green food coloring
1/2 c. light cream cheese

Spray 9 inch springform pan with nonstick coating. Sprinkle sides of pan with 1 Tb. crushed graham crackers. Set pan aside. For crust, stir together 3/4 c. crushed graham crackers, 4 tsp. flour, 1 Tb. sugar, and melted butter. Press mixture onto bottom of prepared pan. Bake at 350 for 5 minutes.

In large mixing bowl, combine cream cheese and 3/4 c. sugar. Beat until smooth. Add 8 oz. sour cream, 1/4 c. flour, eggs, milk, lime peel, lime juice, vanilla, and food coloring. Beat at low until just combined. Pour filling onto baked crust. Place pan in a shallow baking pan.

Bake at 350 for 45 to 50 minutes or until center appears nearly set when gently shaken. Remove from oven. Cool in pan on wire rack for 15 minutes. Cover and chill cheesecake for 4 to 24 hours. Just before serving, top with 1/2 c. sour cream. Makes 12 servings.

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