Lemon-Lime Cheesecake

Fresh lemon and lime zest and juice flavour a classic cheesecake with a graham crust.

Original recipe makes 16 servings, 1 piece (84 g) each

Ingredients

1 1/4 cups graham crumbs
1/4 cup butter, melted
3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
3/4 cup granulated sugar
1 teaspoon lemon zest
2 tablespoons lemon juice
1 lime, zested and juiced
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
3 eggs
1/2 cup whipping cream
1 tablespoon icing sugar

  • PREP

    20 mins

  • COOK

    40 mins

  • READY IN

    6 hrs

Directions

  1. HEAT oven to 350 degrees F.
  2. MIX graham crumbs and butter; press onto bottom of parchment-lined 9-inch springform pan.
  3. BEAT cream cheese and granulated sugar in large bowl with mixer until blended. Add lemon zest and juice, lime zest and juice, and vanilla; mix well. Blend in flour. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
  4. BAKE 35 to 40 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  5. BEAT cream in small bowl with mixer on high speed until stiff peaks form, gradually adding icing sugar after soft peaks form. Spread over cheesecake.

Nutrition

Calories: 302 kcal
Carbohydrates: 17.9 g
Cholesterol: 108 mg
Fat: 24 g
Fiber: 0.3 g
Protein: 5.3 g
Sodium: 227 mg

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