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

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Recipe Summary

prep:
30 mins
cook:
1 hr
additional:
9 hrs 45 mins
total:
11 hrs 15 mins
Servings:
12
Yield:
1 9-inch cheesecake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Crust:
Filling:
Topping:

Directions

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

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  • 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; protein 9.6g; carbohydrates 37.6g; fat 31.8g; cholesterol 115.3mg; sodium 345.7mg. Full Nutrition
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