Name: Lemon-Lime Cheesecake
Prep time: 20 min
Cook time: 20 min
Yield: 16
Ingredients: Graham crumbs - 1 ¼ cups; Butter, melted - ¼ cup; PHILADELPHIA Brick Cream Cheese, softened - 3 (250 g) packages; Granulated sugar - ¾ cup; Lemon zest - 1 teaspoon; Lemon juice - 2 tablespoons; Lime, zested and juiced - 1; Vanilla extract - 1 teaspoon; All-purpose flour - 1 tablespoon; Eggs - 3; Whipping cream - ½ cup; Icing sugar - 1 tablespoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Lemon-Lime Cheesecake

1. Graham crumbs - 1 ¼ cups

2. Butter, melted - ¼ cup

3. PHILADELPHIA Brick Cream Cheese, softened - 3 (250 g) packages

4. Granulated sugar - ¾ cup

5. Lemon zest - 1 teaspoon

6. Lemon juice - 2 tablespoons

7. Lime, zested and juiced - 1

8. Vanilla extract - 1 teaspoon

9. All-purpose flour - 1 tablespoon

10. Eggs - 3

11. Whipping cream - ½ cup

12. Icing sugar - 1 tablespoon

How to cook deliciously - Lemon-Lime Cheesecake

1. Stage

HEAT oven to 350 degrees F.

2. Stage

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

3. Stage

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. Stage

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. Stage

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.