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Cool Lime Cheesecake

 Cool Lime Cheesecake
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.
12-14 ServingsPrep: 20 min. + cooling Bake: 50 min. + chilling


  • 2-1/4 cups graham cracker crumbs (about 36 squares)
  • 1/3 cup sugar
  • 1/2 cup butter, melted
  • 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 McCormick® Pure Vanilla Extract
  • 1 drop green food coloring, optional
  • Whipped cream and lime slices


  • 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.

2 of 2

Cool Lime Cheesecake (continued)

Directions (continued)

  • 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.