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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
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I started baking this treat several years ago, and it immediately won raves. The mixture of tart lime and sweet creamy cheesecake is absolutely scrumptious. At any get-together, it's a show-stopping dessert that's always enjoyed. Ingredients:
2-1/4 cups graham cracker crumbs (about 36 squares) |
1/3 cup sugar |
1/2 cup butter, melted |
filling: |
20 ounces cream cheese, softened |
3/4 cup sugar |
1 cup (8 ounces) sour cream |
3 tablespoons king arthur unbleached all-purpose flour |
3 eggs, lightly beaten |
2/3 cup lime juice |
1 teaspoon vanilla extract |
1 drop green food coloring, optional |
whipped cream and lime slices |
Directions:
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 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 at 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. Yield: 12-14 servings.
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