3 (8-ounce) packages cream cheese, softened
5 eggs
1 1/2 cups sugar
1/2 teaspoon pure vanilla extract
6 tablespoons fresh lime juice
grated peel of 2 limes
2 ready-made graham cracker crusts
2 cups light sour cream
2 tablespoons fresh lime juice
1/2 cup granulated sugar


1. Prepare Filling: Preheat oven to 300 degrees F. Using an electric mixer, beat cream cheese until light and fluffy. Add eggs, one at a time, beating well after each addition. Add sugar slowly, then add lime juice, grated lime peel and vanilla; mix well. Pour filling into two crusts. Bake at 300 degrees for 1 hour.
2. Prepare Topping: In a small bowl, combine sour cream, lime juice and sugar; mix well. After cakes have baked for 1 hour, remove and carefully spread topping on both cakes while still hot. Return cakes to hot oven for 10 minutes with no interruptions (do not open oven door). After 10 minutes, turn oven off and leave cakes in oven for an additional hour.
3. Let cakes cool and then chill for at least 2 hours before serving.

This recipe makes two cheesecakes. The graham cracker crusts can be purchased premade in foil pans.

Lime Cheesecake
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