Name: Lemon-Lime Cheesecake recipe
Ingredients: 1 ¼ cups graham crumbs;¼ cup butter, melted;3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened;¾ 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

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Ingredients

1 ¼ cups graham crumbs ¼ cup butter, melted 3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened ¾ 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

Nutrition Info

302.2 calories carbohydrate: 17.9 g cholesterol: 102.9 mg fat: 24 g fiber: 0.3 g protein: 5.3 g saturatedFat: 14 g servingSize: - sodium: 226.9 mg sugar: 13.8 g transFat: : - unsaturatedFat: : -

Directions

HEAT 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 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.
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.
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.

Recipe Yield

16 servings, 1 piece (84 g) each

Recipe Note

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

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