Strawberry-Lime Cheesecake

This luscious, creamy cheesecake uses a 7 or 8-inch springform pan, making it perfect for smaller groups.

Prep Time

Minutes

Total Time

10:00

Hrs:Mins

Makes

Servings

cup graham cracker crumbs

tablespoons brown sugar

tablespoons butter, melted

packages (8 oz each cream cheese, softened

1/2

cup sugar

eggs

1/4

cup half-and-half

teaspoon grated lime peel

tablespoon lime juice

whole fresh strawberries, hulled

1/4

cup strawberry glaze

Heat oven to 325 degrees. Wrap outside of 7 or 8-inch springform pan with foil. Spray inside of pan with cooking spray. In small bowl, mix crumbs, brown sugar and butter.Press mixture on bottom and up sides on pan. Bake 6 to 8 minutes or until set.
In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually beat in sugar until smooth. Beat in eggs just until blended. Beat in half and half, lime peel and lime juice until smooth. Pour over crust.
Bake 50 to 55 minutes or until set but still jiggly in center. Cool in pan on wire rack 30 minutes. Carefully run knife around side of pan to loosen. Cool 1 hour on wire rack. Refrigerate at least 8 hours or overnight.
Just before serving, run knife around edge of pan; remove foil and side of pan. In small bowl, mix strawberries and glaze. Arrange strawberries on cheesecake.

Makes Servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Make sure the cream cheese is at room temperature. For best results, use a shiny pan. Baked cheesecake can be frozen for up to 1 month; thaw in the refrigerator.

Nutrition Information:

1 Serving ()

Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.

Strawberry-Lime Cheesecake

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens