LEMON-LIME CHEESECAKE

By Sube

Ingredients

• 1-1/4 cups Graham Crumbs
• 1/4 cup butter, softened
• 3 packages (250g each) Philadelphia Brick Cream Cheese, softened
• 3/4 cup granulated sugar
• 1 tsp lemon zest
• 2 tbsp juice from 1 lemon
• Zest and juice from 1 lime
• 1 tsp vanilla
• 1 tbsp flour
• 3 eggs
• 1/2 cup whipping cream
• 1 tbsp sugar

Preparation

Step 1

Heat oven to 350F

Mix graham crumbs and butter; press too parchment-lined 9-inch springform pan.

Beat cream cheese and granulated sugar n large bowl with mixer until blended. Add lemon zest and juice, lime zest ad 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 centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Beat cream in a small bowl with mixer on high speed until stiff peaks form, gradually adding icing sugar after soft peaks form. Spread over cheesecake.