Lemon Lime Cheesecake

By á-30647

Ingredients

• 1 1/4 cups graham cracker crumbs
• 1/4 cup butter, melted
• 24 ounces cream cheese, softened (3 large packages)
• 3/4 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 eggs
• 1/2 cup whipping cream
• 1 tablespoon icing sugar

Preparation

Step 1

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.