Ingredients Jump to Instructions ↓

  1. 2-1/4 cups graham cracker crumbs (about 36 squares)

  2. 1/3 cup sugar

  3. 1/2 cup butter, melted FILLING:

  4. 20 ounces cream cheese, softened

  5. 3/4 cup sugar

  6. 1 cup (8 ounces) BREAKSTONE'S® Sour Cream

  7. 3 tablespoons all-purpose flour

  8. 3 eggs, lightly beaten

  9. 2/3 cup lime juice

  10. 1 teaspoon vanilla extract

  11. 1 drop green food coloring, optional Whipped cream and lime slices

Instructions Jump to Ingredients ↑

  1. In a bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the side of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 375° for 8 minutes. Place pan on a wire rack to cool. Reduce heat to 325°. In a large bowl, beat cream cheese and sugar until smooth. Add sour cream and flour; beat well. Add eggs; beat on low speed just until combined. Stir in the lime juice, vanilla and food coloring if desired just until mixed. Pour into crust. Return pan to baking sheet. Bake at for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with whipped cream and lime. Refrigerate leftovers. Yield: 12-14 servings.


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