Saturday, February 14, 2009

Lime Cheesecake

1 ½ C. graham cracker crumbs
1 C. sugar, divided
¼ C. butter
2 packages of cream cheese (8oz. each)
1 C. sour cream
3 eggs
1 Tablespoon grated lime peel
¼ C. lime juice
2 Tablespoons all-purpose flour

1 C. sour cream
2 teaspoons sugar
2 teaspoons lime juice
Thin lime slices (for garnish)

Mix crumbs, 2 Tablespoons of sugar, and butter. Press into a 9 inch pan. Bake @ 350 until lightly brown, about 10 min. Set aside.

Beat cheese, sour cream, eggs, remaining sugar, peel juice, and flour until smooth; pour into crust. Bake @350 until center jiggles only slightly when pan is gently shaken, about 35 to 45 min. Cool.

Make topping: mix sour cream, sugar, and lime juice until well blended. Spread topping over cooled cheesecake. Cover and chill until cold, at least 4 hours or up to the next day. Top with lime slices.

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