Lemon-Lime Cheesecake
Description
Fresh lemon and lime zest and juice flavour a classic cheesecake with a graham crust.
Ingredients
•
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
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1 tablespoon all-purpose flour
•
3 eggs
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1/2 cup whipping cream
•
1 tablespoon icing sugar
Directions
1
HEAT oven to 350 degrees F.
2
MIX graham crumbs and butter; press onto bottom of parchment-lined 9-inch springform pan.
3
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.
4
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.
5
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.