Lemon-Lime Cheesecake

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

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 302 Calories

Ingredients

• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• ¼ cup butter, melted
• 1 tablespoon all-purpose flour
• 3 large eggs eggs
• ¾ cup granulated sugar
• ½ cup whipping cream
• 1 lime, zested and juiced
• 3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
• 1 tablespoon icing sugar
• 1 ¼ cups graham crumbs

Recipe Instructions

Step 1

HEAT oven to 350 degrees F.

Step 2

MIX graham crumbs and butter; press onto bottom of parchment-lined 9-inch springform pan.

Step 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.

Step 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.

Step 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.