Rosemary-Lime Cheesecake
Recipe information
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Cooking:
30 min.
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Servings per container:
12
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Source:

Ingredients for - Rosemary-Lime Cheesecake

1. Graham cracker crumbs - 1 ¼ cups
2. Finely chopped pecans - ¾ cup
3. White sugar - ¼ cup
4. Finely chopped fresh rosemary - 1 tablespoon
5. Butter, melted - ⅓ cup
6. Neufchatel cheese - 3 (8 ounce) packages
7. White sugar - 1 cup
8. Eggs - 3 large
9. All-purpose flour - 3 tablespoons
10. Lime juice - 2 tablespoons
11. Grated lime zest - 1 tablespoon
12. Finely chopped fresh rosemary - 1 tablespoon
13. Sour cream - 1 ½ cups
14. White sugar - ¼ cup
15. Grated lime zest - 1 tablespoon

How to cook deliciously - Rosemary-Lime Cheesecake

1. Stage

Preheat the oven to 350 degrees F (175 degrees C).

2. Stage

Combine graham cracker crumbs, pecans, sugar, and rosemary in a bowl; stir in butter. Press crust into the bottom of a 9-inch springform pan and set aside.

3. Stage

Combine Neufchatel cheese and sugar in a mixing bowl. Beat using an electric mixer until smooth. Add eggs and beat until combined. Add flour, lime juice, lime zest, and rosemary; beat until blended. Pour filling into the prepared crust.

4. Stage

Bake in the preheated oven until almost set, about 55 minutes. Remove from the oven and let cool for 5 minutes, leaving oven on.

5. Stage

Combine sour cream, sugar, and lime zest for topping in a bowl. Spread over cheesecake.

6. Stage

Return cheesecake to the hot oven and bake for 5 minutes.

7. Stage

Remove from the oven and let cool on a wire rack for 10 minutes. Run a knife carefully around the sides of the pan to loosen; let cool for at least 1 hour. Refrigerate for 8 hours to overnight. Remove sides of the pan. Let sit for 30 minutes before serving.