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.