Go green with the tastes of rosemary and lime in this wonderful cheesecake dessert. The tastes complement each other.



Original recipe yields 12 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • 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.

Nutrition Facts

464 calories; 31.8 g total fat; 115 mg cholesterol; 346 mg sodium. 37.6 g carbohydrates; 9.6 g protein; Full Nutrition