Lime Cheesecake


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]

Lime Cheesecake


1 Cup Graham Cracker Crumbs

½ Cup Finely Chopped Walnuts

½ Cup Melted Butter

¼ Teaspoon Ground Cinnamon

3 Medium Limes

16 Ounces Softened Cream Cheese

5 Large Eggs

16 Ounces Sour Cream

1 ¼ Cup Sugar

2 Teaspoons Vanilla Extract

½ Teaspoon Salt

Lime Slices For Garnish

Preheat the oven to 350° F. In a food processor process graham crackers until they are finely chopped. In a medium bowl mix together the graham cracker crumbs, chopped walnuts, melted butter and cinnamon. Press the mixture onto the bottom of a 9×2 ½ inch springform pan. Press 1 ½ inches up the side of the pan and set aside. Grate 1 tablespoon of the lime peel and squeeze ½ cup of lime juice and set aside. In a large bowl beat together, with a mixer, the cream cheese and eggs until smooth. Beat in the sour cream, sugar, vanilla, salt, lime juice and grated lime peel until well blended. Pour the cream cheese mixture into the graham cracker crust. Bake the cheesecake for 50 minutes. Remove from the oven and be aware that the center may jiggle slightly. Cool in the pan on a wire rack. Refrigerate the cheesecake at least 7 hours or until well chilled. To serve carefully remove the side of the springform pan. Garnish the cheesecake with lime slices. Serves 16


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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