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Cool Lime Cheesecake Recipe

Cool Lime Cheesecake Recipe photo by Taste of Home

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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.

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Cool Lime Cheesecake Recipe

Prep: 20 min. + cooling Bake: 50 min. + chilling

Yield: 12-14 Servings

20 50 70

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 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

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°.
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.
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.

Nutritional Facts 1 serving equals 374 calories, 26 g fat (15 g saturated fat), 118 mg cholesterol, 290 mg sodium, 30 g carbohydrate, trace fiber, 6 g protein.

Originally published as Cool Lime Cheesecake in Taste of Home December/January 2000, p25

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Reviews for Cool Lime Cheesecake

Cool Lime Cheesecake

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Reviewed on Apr. 18, 2013 by aryalanita

This is the best lime cheesecake recipe I ever found.This is the best and simple to make at home.Perfect ingredient and perfect method of making..I love it.. Thanks for sharing this..

Reviewed on Apr. 27, 2012 by alshissler

I wanted to make a cheesecake dessert for our monthly office luncheon, which was featuring a Mexican theme, and lime was the first thing that came to mind. This is the first cheesecake recipe I've come across that had sour cream in it and I thought the silky texture and the tartness of the lime really complimented each other. It received a number of compliments and there were no left-overs. I thought the recipe was quite easy. My advice to anyone whose batter is lumpy and sticks to the bowl, you need to soften the cream cheese a lot more. My cream cheese was super soft and I had no trouble.

Reviewed on Jun. 20, 2011 by glogrizzle

This actually took alot longer to bake- at least in my oven. I love Key Lime Pie and I love Cheesecake- I think the two are better off not meeting in the same pie!

Reviewed on Jun. 17, 2011 by savanna2

WOW is all i can say with a mouthfull

Reviewed on Dec. 14, 2010 by 2boyz4sarah

My husband loves this light and cool summer cheesecake.

Reviewed on Jul. 11, 2010 by monalord

This cheesecake turned out sooo good!! To me, it's kind of a cross between key lime pie and cheesecake...two of my favorites. The texture is creamy and the lime is just enough to give a tart taste. Definitely a keeper!!

Reviewed on Feb. 25, 2010 by SandyC79

I have made this cheesecake several times through the years and it is a hit every time. I have even made it for bake sales and it has been the 1st to go at a very high price! Definitely a winner!

Reviewed on May. 23, 2008 by titlwayh

I've made this recipe 3 or 4 times. Each time, I've scraped the bowl more and more. I noticed that the cream cheese sticks to the bottom of the mixing bowl, making it lumpy when pouring into the crust. Scrape the bottom of the mixing bowl before each ingredient is added and stir by hand before pouring. This will help cut the lumps!