Recipe: Lime Cheesecake (using graham cracker pie crust, makes 2)

LIME CHEESECAKE

"This cheesecake is surprisingly light and the hint of lime gives it a very refreshing flavor. Great for dessert in the spring and summer months. Take one along on a family picnic."

2 ready-made graham cracker crusts
3 packages cream (8 ounces each) cheese, softened
5 eggs
2 cups sugar, divided use
1/2 teaspoon pure vanilla extract
8 tablespoons fresh lime juice, divided use
Grated rind of 2 limes
2 cups (16 ounces) light sour cream (for the topping)

In large mixing bowl, beat cream cheese until light and fluffy. Add eggs, one at a time, beating well after each addition. Add 1 1/2 cups sugar very slowly, then add 6 tablespoons lime juice, grated lime rind and vanilla; mix well. Pour filling into two crusts.

Bake at 300 degrees F for 1 hour.

While cakes are baking, combine sour cream, remaining 2 tablespoons lime juice and remaining 1/2 cup sugar; mix well.

After cheesecakes have cooked for 1 hour, remove and carefully spread topping on both cakes while still hot. Return cakes to hot oven for 10 minutes with no interruptions (do not open oven door). After 10 minutes, turn oven off and leave cakes in oven for an additional hour. This prevents the topping from cracking.

Remove from oven and let cakes cool at room temperature and then chill for at least 2 hours before serving.

Makes 2 (8-inch) cheesecakes, 16 servings
Source: The Florida Department of Agriculture