Creamy, sweet and a little tart, this cheesecake is a citrus variation on the classic New York cheesecake (the sour cream topping is the giveaway).

Lime Cheesecake

1 1/4 cups graham cracker crumbs
2 tablespoons granulated sugar
1 teaspoon finely grated lime peel
1/4 cup unsalted butter, melted
3 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 tablespoon finely grated lime peel
1/4 cup lime juice
1 teaspoon vanilla extract
2 cups sour cream
3 tablespoons granulated sugar

1. Preheat oven to 350°F (175°C).
2. Combine graham cracker crumbs, the first additions of sugar and lime peel and the melted butter; stir until well mixed. Press the crumb mixture evenly over the bottom and up the sides of a 9-inch springform pan. Bake for 5 to 6 minutes. Set aside to cool. Turn oven temperature up to 375°F (190°C).
3. In a bowl, beat cream cheese until light and fluffy; gradually add second addition of sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in remaining lime peel, lime juice and vanilla. Pour the mixture over the crust. Bake for 45 minutes or until the center is just barely set. (A small area in the center may still appear a bit moist, but it will cook a little longer even after you remove it from the oven.) Set aside to cool. Turn oven temperature up to 500°F (250°C).
4. Combine sour cream and remaining sugar in a mixing bowl; stir well and spread evenly over the cheesecake. Bake for 5 minutes to set top layer; remove from oven and turn oven off. Cool to room temperature on a wire rack, then refrigerate for at least 8 hours before serving.

Makes 12 servings.