Lime Cheesecake

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Total Time
1hr 15mins
Prep
15 mins
Cook
1 hr

I first had this cake at a dive resterant where they charged over $4.00 a piece and their meals were only $5.50. You had to be there fast to get a piece, too. Even writing this recipe makes me very hungry! Can use 1/3 cal. cream cheese but NOT fat free. It doesn't work.

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Ingredients

Nutrition

Directions

  1. Whip egg yolks and sugar to light lemon color.
  2. When yolks fall from the beaters in a ribbon, mix in vanilla and lime juice.
  3. In separate bowl, whip cream cheese until smooth.
  4. Slowly add egg mixture.
  5. Pour into chocolate crust.
  6. Bake at 300 degrees for 35 to 45 minutes (The center should wiggle a little, but 80% of the cake should be stiff).
  7. Remove and cool.
  8. Mix sour cream, sugar and vanilla for topping.
  9. Add to cake and bake for 10 minutes longer.
  10. If possible, let set in refridgerator for a couple of days before eating.
Most Helpful

I haven't tried this recipe yet, but I am guessing that the reason this recipe did not turn out for a couple of people is because it calls for "juice from three limes" instead of a specific measurement. Three large limes could water down the recipe a lot more than 3 small ones and make it too wet to cook through. It sounds good, though! I am going to try making it with small limes.

1 5

What a disaster! The center of this cheesecake would not set no matter how long I left it in the oven. I used 25% less fat cream cheese, so that was not the problem. The flavour was nice but 90% went down my garberator. Luckily I made this for family (bad enough) and not a special occasion. Do not waste your time or money - there are too many good cheesecake recipes out there.

5 5

I absolutely loved this cheesecake. We had this for dessert after a mexican meal. I used light cream cheese and I wasn't sure what a wafer crust was so I used an Oreo crumb crust. I was worried that the sour cream topping wouldn't be sweet enough but it was perfect. Thanks for the great recipe. Rita