How to Make Rosemary-Lime Cheesecake - A Step-by-Step Guide

If you're looking for a unique and refreshing dessert to impress your guests, look no further than this delicious Rosemary-Lime Cheesecake. This twist on the classic cheesecake combines the earthy flavor of rosemary with the zesty tartness of lime to create a dessert that is both elegant and unexpected.

The combination of rosemary and lime creates a delicate and refreshing flavor that pairs perfectly with the creamy texture of the cheesecake. The subtle herbal notes of the rosemary ad...

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Ingredients

  • 1 ¼ cups graham cracker crumbs
  • ¾ cup finely chopped pecans
  • ¼ cup white sugar
  • 1 tablespoon finely chopped fresh rosemary
  • ⅓ cup butter, melted
  • 3 (8 ounce) packages Neufchatel cheese
  • 1 cup white sugar
  • 3 large eggs
  • 3 tablespoons all-purpose flour
  • 2 tablespoons lime juice
  • 1 tablespoon grated lime zest
  • 1 tablespoon finely chopped fresh rosemary
  • 1 ½ cups sour cream
  • ¼ cup white sugar
  • 1 tablespoon grated lime zest

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr
  • Additional Time: 9 hrs 45 mins
  • Total Time: 11 hrs 15 mins
  • Servings: 12
  • Yield: 1 9-inch cheesecake

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine graham cracker crumbs, pecans, sugar, and rosemary in a bowl; stir in butter. Press crust into the bottom of a 9-inch springform pan and set aside.
  • Combine Neufchatel cheese and sugar in a mixing bowl. Beat using an electric mixer until smooth. Add eggs and beat until combined. Add flour, lime juice, lime zest, and rosemary; beat until blended. Pour filling into the prepared crust.
  • Bake in the preheated oven until almost set, about 55 minutes. Remove from the oven and let cool for 5 minutes, leaving oven on.
  • Combine sour cream, sugar, and lime zest for topping in a bowl. Spread over cheesecake.
  • Return cheesecake to the hot oven and bake for 5 minutes.
  • Remove from the oven and let cool on a wire rack for 10 minutes. Run a knife carefully around the sides of the pan to loosen; let cool for at least 1 hour. Refrigerate for 8 hours to overnight. Remove sides of the pan. Let sit for 30 minutes before serving.
  • Nutrition

    464 cal.

    • Total Fat: 32g
    • Saturated Fat: 16g
    • Cholesterol: 115mg
    • Sodium: 346mg
    • Total Carbohydrate: 38g
    • Dietary Fiber: 1g
    • Total Sugars: 29g
    • Protein: 10g
    • Vitamin C: 3mg
    • Calcium: 94mg
    • Iron: 1mg
    • Potassium: 175mg