Lemon Lime Cheesecake

Lemon Lime Cheesecake

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  • Prep Time


  • Total Time


  • Servings



  • cups graham cracker crumbs

  • ¼

    cup butter, melted

  • 24

    ounces cream cheese, softened (3 large packages)

  • ¾

    cup sugar

  • 1

    teaspoon lemon zest

  • 2

    tablespoons freshly squeezed lemon juice

  • zest from 1 lime

  • juice from 1 lime

  • 1

    teaspoon vanilla

  • 1

    tablespoon flour

  • 3


  • ½

    cup whipping cream

  • 1

    tablespoon icing sugar


Preheat oven to 350F. Line a 9" springform pan with parchment paper. Mix graham cracker crumbs and butter; press into prepared pan. Beat cream cheese and 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 addition just until blended. Pour over crust. Bake for 35-40 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate for 4 hours. Beat whipping cream in small bowl with mixer on high speed until stiff peaks form, gradually adding icing sugar after soft peaks form. Spread over cake.


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