- 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
- 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.
05/14/2018
recipepes.com
Lemon-Lime Cheesecake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
