Rosemary-Lime Cheesecake recipe
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Ingredients
- 1 ¼ cups graham cracker crumbs ¾ cup finely chopped pecans ¼ cup white sugar 1 tablespoon finely chopped fresh rosemary ⅓ cup butter, melted 3 (8 ounce) packages Neufchatel cheese 1 cup white sugar 3 large eggs 3 tablespoons all-purpose flour 2 tablespoons lime juice 1 tablespoon grated lime zest 1 tablespoon finely chopped fresh rosemary 1 ½ cups sour cream ¼ cup white sugar 1 tablespoon grated lime zest
Nutrition Info
- 464 caloriescarbohydrate: 37.6 gcholesterol: 115.3 mgfat: 31.8 gfiber: 1.2 gprotein: 9.6 gsaturatedFat: 16.3 gservingSize: -sodium: 345.7 mgsugar: 28.8 gtransFat: : -unsaturatedFat: : -
Directions Rosemary-Lime Cheesecake
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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.
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.
Bake in the preheated oven until almost set, about 55 minutes. Remove from the oven and let cool for 5 minutes, leaving oven on.
Combine sour cream, sugar, and lime zest for topping in a bowl. Spread over cheesecake.
Return cheesecake to the hot oven and bake for 5 minutes.
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.