Name: Rosemary-Lime Cheesecake
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Graham cracker crumbs - 1 ¼ cups; Finely chopped pecans - ¾ cup; White sugar - ¼ cup; Finely chopped fresh rosemary - 1 tablespoon; Butter, melted - ⅓ cup; Neufchatel cheese - 3 (8 ounce) packages; White sugar - 1 cup; Eggs - 3 large; All-purpose flour - 3 tablespoons; Lime juice - 2 tablespoons; Grated lime zest - 1 tablespoon; Finely chopped fresh rosemary - 1 tablespoon; Sour cream - 1 ½ cups; White sugar - ¼ cup; Grated lime zest - 1 tablespoon

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.