My Top Picks Fall Favorites

Lime Cheesecake

or Key Lime with both lemon & lime juice

Ingredients

  • 1-3/4 c. graham cracker crumbs
  • 1/4 c. white sugar
  • 1/2 c. butter, melted
  • 3 pkgs. (8 oz.) cream cheese, softened
  • 3/4 c. white sugar
  • 8 oz. low fat sour cream
  • 3 Tbls. unbleached all-purpose white flour
  • 3 eggs
  • 2/3 c. fresh lime juice (or 1/3 c. lime & 1/3 c. fresh lemon juice)
  • 1 Tbls. finely grated lime zest
  • 1 t. vanilla extract
  • whipped cream for garnish

Instructions

In a bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1 inch up the side of a greased 9-inch spring form pan. Bake at 375 degrees for 8 minutes. Cool. Reduce oven to 350 degrees.

In a mixing bowl or food processor, beat cream cheese and sugar until smooth. Add sour cream and flour; beat well. Beat in eggs on low speed just until combined. Stir in lime (or lime & lemon) juice, vanilla and zest (if desired) just until mixed. Pour into crust. Bake at 350 degrees for 55 minutes, or until center is almost set. Cool on wire rack. When cool, loosen side rim of pan and refrigerate overnight.

When ready to serve, remove side rim and garnish with whipped cream.

NOTE: Serves 12.