Christmas Lime Cheesecake
1/2 cup graham cracker crumbs
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
softened butter to grease pan
1 container (15 oz.) whole milk ricotta cheese
2 pkgs. (8 oz. each) cream cheese, softened
1-1/2 cups sugar
1 pkg. (3 oz.) lime jello (regular or sugar-free)
1 teaspoon vanilla extract
1 fresh lime - zest, juice and pulp
3 tablespoons flour
3 tablespoons cornstarch
1/4 pound butter, melted and cooled
4 large eggs, slightly beaten
Preheat oven to 325ºF. Grease bottom and sides of 9-in. springform pan. Mix graham cracker crumbs, cinnamon, nutmeg and cloves together. Sprinkle pan liberally with graham cracker mixture.
Cream ricotta and cream cheeses together with mixer. Add sugar and lime jello and mix well. Add vanilla extract and zest, juice, and pulp of lime and mix again. Add flour and cornstarch and mix again until it is all
blended. Fold in butter and sour cream, and pour mixture into springform pan.
Bake one hour at 325ºF, then turn off oven and leave cake in for an additional 3 hours.. DO NOT OPEN THE OVEN DOOR FOR THE ENTIRE TIME. When cool, remove sides from pan. Refrigerate cake until ready to serve.
Decorate with fresh lime twists and red maraschino cherries.