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Tuesday, September 1, 2015

lemon-lime cheesecake

Ingredients

  • Servings: 16
  • 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

Recipe

    Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 6 hrs

  • heat oven to 350 degrees f.
  • mix graham crumbs and butter; press 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.

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