Description
Go green with the tastes of rosemary and lime in this wonderful cheesecake dessert. The tastes complement each other.
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
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 11 hrs 15 mins
Servings: 12