Categories: Cheesecake, Dessert
Ingredients
- 2 1/4 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup butter or 1/2 cup margarine, melted
- Filling
- 20 ounces cream cheese, softened
- 3/4 cup sugar
- 1 cup sour cream
- 3 tablespoons all-purpose flour
- 3 eggs
- 2/3 cup lime juice (I use fresh squeezed)
- 1 teaspoon vanilla extract
- 1 drop green food coloring, optional
- whipped cream
- lime slices
Directions
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Pre-heat oven to 325 degrees.
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In a bowl, combine crumbs and sugar; stir in butter.
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Press onto the bottom and 1 inch up the side of a greased 10-inch springform pan.
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Bake at 375 degrees for 8 minutes; cool.
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In a mixing bowl, beat cream cheese and sugar until smooth.
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Add sour cream and flour; beat well.
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Beat in eggs on low speed just until combined.
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Stir in lime juice, vanilla and food coloring if desired just until mixed.
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Pour into crust.
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Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water; place in oven and bake for 50-55 minutes or until center is almost set.
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Remove cheesecake from oven and water-filled pan and cool on a wire rack for 1 hour. Refrigerate overnight.
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Remove sides of pan (May need to run a knife around the rim to loosen from sides of pan).
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Garnish with whipped cream and lime slices.