Lime Cheesecake Recipe
Lime Cheesecake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Our Test Kitchen created this lively, refreshing Lime Cheesecake that comes together in a snap. It's a perfect summer dessert.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + chilling

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/4 cup Quick Baking Mix
  • 1/4 cup key lime yogurt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon grated lime peel
  • 1/4 teaspoon lime juice
  • TOPPING:
  • 1/2 cup sour cream
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract

Directions

In a small bowl, beat cream cheese and sugar until smooth. Add egg; beat on low speed just until combined. Stir in the baking mix, yogurt, vanilla, lime peel and juice.
Pour into a 7-in. pie plate coated with cooking spray. Bake at 350° for 35-40 minutes or until center is almost set.
In a small bowl, combine topping ingredients until smooth; carefully spread over cheesecake. Bake 4 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight or until completely cooled. Yield: 4 servings.
Originally published as Lime Cheesecake in Cooking for 2 Summer 2009, p53

Nutritional Facts

1 piece: 445 calories, 28g fat (17g saturated fat), 136mg cholesterol, 274mg sodium, 39g carbohydrate (33g sugars, 0 fiber), 8g protein.

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/4 cup Quick Baking Mix
  • 1/4 cup key lime yogurt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon grated lime peel
  • 1/4 teaspoon lime juice
  • TOPPING:
  • 1/2 cup sour cream
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  1. In a small bowl, beat cream cheese and sugar until smooth. Add egg; beat on low speed just until combined. Stir in the baking mix, yogurt, vanilla, lime peel and juice.
  2. Pour into a 7-in. pie plate coated with cooking spray. Bake at 350° for 35-40 minutes or until center is almost set.
  3. In a small bowl, combine topping ingredients until smooth; carefully spread over cheesecake. Bake 4 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight or until completely cooled. Yield: 4 servings.
Originally published as Lime Cheesecake in Cooking for 2 Summer 2009, p53

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