Name: Rosemary-Lime Cheesecake
Prep time: 30 min
Cook time: 60 min
Total time: 675 min
Ingredients: 1.25 cups graham cracker crumbs; 0.75 cup finely chopped pecans; 0.25 cup white sugar; 1 tablespoon finely chopped fresh rosemary; 0.33333334326744 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; 1.5 cups sour cream; 0.25 cup white sugar; 1 tablespoon grated lime zest

Rosemary-Lime Cheesecake

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

Recipe by sueb

Published on June 19, 2020

Prep Time:

30 mins

Cook Time:

1 hr

Additional Time:

9 hrs 45 mins

Total Time:

11 hrs 15 mins

Servings:

Yield:

1 9-inch cheesecake

Jump to Nutrition Facts

Ingredients

Crust:

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

Filling:

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

Topping:

1 ½ cups sour cream
¼ cup white sugar
1 tablespoon grated lime zest

Directions

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 (per serving)

464	Calories
32g	Fat
38g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 464
% Daily Value *
Total Fat 32g	41%
Saturated Fat 16g	82%
Cholesterol 115mg	38%
Sodium 346mg	15%
Total Carbohydrate 38g	14%
Dietary Fiber 1g	4%
Total Sugars 29g
Protein 10g
Vitamin C 3mg	13%
Calcium 94mg	7%
Iron 1mg	6%
Potassium 175mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.