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Lime Cheesecake with Sour Cream Chocolate Ganache


In my opinion, there is no better combination of flavors for dessert then sweet and sour. Any dessert with citrus is usually my top order at restaurants or the dessert I am most excited to make (and then of course eat)! Cheesecake always seems too heavy and plain for me so I decided to jazz it up by adding a citrus component to the mix and lightening up the cheesecake filling. Four layers make up this fabulous full flavored cheesecake! Graham Cracker Crust + Lime Curd+ Lime Cheesecake + Sour Cream Chocolate Ganache = The most amazing, eye catching and delicious dessert you could put on your table for Shavuot!


Lime Curd

1. Whisk all ingredients together in a small saucepan over medium heat. While whisking constantly, bring to a boil and let boil for 30 seconds. The ingredients should thicken. Set aside.


1. Preheat oven to 350 degrees Fahrenheit. Spray two 14- x 4-inch tart/quiche pans with non-stick cooking spray.
2. In a bowl, mix together the graham crackers, sugar and butter until thoroughly combined. Press half the crumb mixture evenly onto bottom and on the sides of each pan. Bake five minutes. Cool completely.


1. With an electric hand mixer, mix the cream cheese, sugar, eggs, lime juice, lime peel and sour cream until completely blended.


1. Preheat oven to 350 degrees Fahrenheit.
2. Pour half of the curd on each graham cracker crust. Spread carefully with the back of a spoon or side of a knife until the bottom of each crust is covered. Pour the cheesecake filling on top of the curd and spread evenly.
3. Bake for 40-45 minutes until the cheesecake is set. When cheesecake is done, set on a cooling rack and make the ganache.


1. In a medium saucepan melt the chocolate chips, oil and sour cream over medium-low heat until thoroughly combined and smooth. Stir constantly so the chocolate does not burn.
2. Spread evenly over each tart and smooth with the back of a spoon or knife. Sprinkle with lime zest and/or sea salt if desired. Refrigerate until ready to eat.

Notes: May be refrigerated for 2 days or frozen up to 1 month.