Berry-Lime Cheesecake
ACTIVE TIME: 1 hr. TOTAL TIME: 11 hrs. SERVES: 16
Citrus zest adds a zingy pop to our creamy showstopper
11⁄2 cups graham cracker crumbs 13⁄4 cups + 2 Tbs. sugar
7 Tbs. butter, melted
4 (8 oz.) pkgs. cream cheese,
at room temp.
5 eggs
1 (8 oz.) cont. sour cream
¼ cup all-purpose flour
1 Tbs. grated lime zest
3⁄4 cup heavy cream
1 (16 oz.) cont. strawberries,
trimmed, sliced
1 Heat oven to 325°F. Wrap outside of 9"x3" springform pan with foil. Grease bottom of pan. Combine crumbs, 1⁄4 cup sugar and butter.
Press into bottom of pan; bake until set, 10 min. On medium speed, beat cream cheese and 11⁄2 cups sugar until
smooth, 2–3 min. On low speed, beat in eggs one at a time, then sour cream, flour and zest. On medium speed, beat 1–2 min. Pour over crust. Place cake pan in roasting pan; fill halfway with water. Bake until center jiggles slightly when shaken, about 1 hr., 20 min. Turn off oven. Leave in oven with door closed 30 min. Transfer cake from roasting pan to rack. Let cool. Cover; chill 8 hrs.
2 On medium-high speed, beat cream and remaining 2 Tbs. sugar to medium peaks. Remove side of pan. Top cake with whipped cream and berries.
Per serving: Cal. 480 Pro. 7g Carb. 39g Fiber 1g Sug. 30g Chol. 150mg Sod. 291mg Total fat: 34g Sat. 19g