Lemon-Lime Cheesecake
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 ⓘ
- 1 tablespoon all-purpose flour ⓘ
- 3 eggs ⓘ
- 1/2 cup whipping cream
- 1 tablespoon icing sugar ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
781
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).