This time of year is all about sugar and spice.
Let’s bump it up a level – take it to something refreshing and thrilling.
We all need that right now, right?

Rosemary Lime Cheesecake Whip Pie.

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Rosemary Lime Cheesecake Whip Pie

Rosemary Graham Crust:
2 pkg. graham crackers (pulled into crumbs)
8 Tbs. butter, melted
1 Tbs. fresh rosemary, chopped

Preheat the oven to 425 degrees.
Pulse together the graham, butter, and rosemary until crumbly.
Line a cheesecake pan with parchment paper and press the graham rosemary crust into the pan, flattening with a spatula.
Bake for 15-20 minutes, until golden brown and exuding immaculate aromas.
Remove from the oven and cool for several hours.

Lime Cheesecake Filling:
16 oz. cream cheese, room temperature
1 cup powdered sugar
1 tsp. vanilla extract
juice and zest of 2 fresh lime
3 large eggs
1 tsp. green food coloring gel ( up to 1 tsp.)

Whir together all filling ingredients until smooth and creamy.
Add in the green food coloring, with discretion, and process, again, until smooth.

Pour the filling over the cooled crust.

Reduce the oven temperature to 300 degrees and bake for 90-120 minute minutes, until the center of the cake is set and less than “jiggly” when shaken.
Chill for several hours, or overnight.

Whipped Topping:
8 oz. heavy whipping cream
1 cup powdered sugar
1 tsp. vanillla extract
juice of 1 lime (zest reserved)
1 tsp. fresh rosemary, finely chopped

Once the cheesecake has cooled, release from the pan and top with a heavily whipped topping of cream, sugar, vanilla, and lime juice. The whip should be very stiff.

Once set atop the cheesecake, garnish with fresh lime zest and freshly chopped rosemary springs.

It’s delightful. It’s aromatic. It’s powerful and strong, but not overpowering.

You’re in your element. Enjoy. Partake. And, partake again.
Life is short. DO IT!