Rosemary-Lime Cheesecake

The tastes of lime and rosemary perfectly complement one another in this creamy cheesecake that makes a great dessert for a party.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 464 Calories

Ingredients

• 1 cup white sugar
• 3 tablespoons all-purpose flour
• 1 tablespoon grated lime zest
• 3 large eggs
• 3 (8 ounce) packages Neufchatel cheese
• 2 tablespoons lime juice
• 1 tablespoon finely chopped fresh rosemary
• 0.25 cup white sugar
• 1.25 cups graham cracker crumbs
• 0.75 cup finely chopped pecans
• 1.5 cups sour cream
• 0.33333334326744 cup butter, melted

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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

Step 6

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

Step 7

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.