Lemon-Lime Cheesecake

12 ingredients
5 steps

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

Directions

  1. 1
    HEAT oven to 350 degrees F.
  2. 2
    MIX graham crumbs and butter; press onto bottom of parchment-lined 9-inch springform pan.
  3. 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. 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. 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.

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