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Lemon-Lime Cheesecake
Lemon-Lime Cheesecake
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
360 minutes
Zesty lemon-lime cheesecake with a graham cracker crust.
Ingredients:
  • 1.25 cups graham crumbs
  • 0.25 cup butter, melted
  • 3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
  • 0.75 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
  • 0.5 cup whipping cream
  • 1 tablespoon icing sugar
Instructions:
  • Preheat oven to 350 degrees F.
  • Combine graham crumbs with butter and press onto the bottom of a 9-inch springform pan lined with parchment paper.
  • In a large bowl, combine cream cheese and granulated sugar until smooth. Mix in lemon zest, lemon juice, lime zest, lime juice, and vanilla. Gradually stir in flour. Add eggs one at a time, mixing on low speed until just combined. Pour the mixture over the crust.
  • Bake for 35 to 40 minutes, or until the center is nearly set. Gently run a knife around the edge of the pan to loosen the cake. Allow it to cool before removing the rim. Refrigerate the cheesecake for 4 hours.
  • Whip cream in a small bowl on high speed until stiff peaks form, then gradually add icing sugar after soft peaks form. Spread over cheesecake.

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