I love how light and fluffy cheesecake is. And it’s surprisingly easy to make. You can substitute other flavors for lime, if you prefer. Or leave out the fruit juice all together and just have a plain cheesecake. Yumm. I find this recipe tastes the best when you use fresh lime juice, but if you’d rather just use the kind that comes out of the bottle, you should use about 1/4 or 1/3 cup juice.
Lime Cheesecake
Yield: about 8 servings
Ingredients:
- 1 prepared graham cracker pie crust
- 2 pkgs (8 ounces each) cream cheese, cubed
- 1 cup sugar
- 3 Tbsp flour
- 3 eggs, beaten
- 1 cup sour cream
- juice from 4 limes
- grated zest from 4 limes
- 2 tsp vanilla extract
Directions:
1) Preheat oven to 350 degrees. In large bowl, beat cream cheese until smooth. Mix in sugar and flour. Add eggs; beat on low speed just until combined. Stir in the sour cream, lime juice, zest, and vanilla. Pour into crust.
2) Place in a large baking pan and add about an inch of hot water to the pan. Bake at 350° for 40-45 minutes or until center is just set and top appears dull. Cool on a wire rack for about an hour. Chill overnight.