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

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.