Lemon and lime come together to create a really unique cheesecake, it has a really delicious juicy flavor and with the classic graham crust of the cheesecake, makes it a really special treat!
Preparation Time: 20 mins
Cook: 40 mins
Additional: 5 hrs
- 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 large eggs eggs
- ½ cup whipping cream
- 1 tablespoon icing sugar
Preheat the oven to 350 degrees F.
Mix graham crumbs and butter; press onto bottom of parchment-lined 9-inch springform pan.
Beat cream cheese and granulated sugar in a large bowl with a 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 the crust.
Bake for 35 to 40 minutes or until the center is almost set. Run the knife around the rim of the pan to loosen the cake; cool before removing the rim. Refrigerate cheesecake for 4 hours.
Beat cream in a small bowl with a mixer on high speed until stiff peaks form, gradually adding icing sugar after soft peaks form. Spread over cheesecake.