The customary green bean casserole that everyone typically brings has been replaced with our family’s rendition of it. If this isn’t served at the holiday table, I’m in big trouble!
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 5 hrs |
| Total Time: | 6 hrs |
| Servings: | 16 |
| Yield: | 16 servings, 1 piece (84 g) each |
Ingredients
- 1 ¼ cups graham crumbs
- ¼ cup butter, melted
- 3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
- ¾ 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
- ½ cup whipping cream
- 1 tablespoon icing sugar
Instructions
- 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.
- Dessert can be part of a balanced diet but remember to keep tabs on portions.
- Prepare using your favourite combination of citrus zest and juice, such as orange and lemon, or orange and lime.
Nutrition Facts
| Calories | 302 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 0 g |
| Protein | 5 g |
| Saturated Fat | 14 g |
| Sodium | 227 mg |
| Sugars | 14 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I made this with one lemon and one orange, and it came out just fine. Great consistency, the right amount of citrus flavor. However, I felt like something was missing from the final product, like a fruit layer. I ended up adding some apricot fruit spread I had on hand and that helped, though next time I might try making a lemon curd. To balance the reviewer who said it took a long time to cook, mine was actually slightly overdone at 35 minutes, should have taken it out after about 30-32, I think.
delicious and fresh citrus taste, instead of whipped cream on top I carried on with the citrus theme, put lemon pudding swirled with lime on top garnished with thin slices of both,
MADE THIS AND IT WAS GREAT!
takes way longer than 40 minutes to cook. it’s been in the oven for over an hour and still not done. just something to keep in mind…
best lemon lime yum yum
Easy, light, and refreshing. Perfect summer dessert!
l used a pecan pie shell and a sugar substitute to make this a sugar free cheesecake….so creamy, wonderful flavor…loved it….
I made this for my husband’s birthday. It was okay, maybe a bit too rich and sweet. I left it in the springform pan overnight in the fridge, so it didn’t come out as smoothly as I would have liked but it was fine. I learned that I need in get a new zester! Used my grater, so it had some large pieces of the lime/lemon rinds. Time for a new zester…
I will absolutely make it again
Soooooo good! It definitely helps if you have ripe lemons and limes. I made it last weekend and it tested good enough to be the main dessert for Easter. Make it! It’s so good!
I have made this twice. Taste so good! I did a raspberry sauce on the top! Such a hit with my dinner quest.
I wanted a tart and not too sweet lemon lime cheesecake recipe and this fit the bill. I tasted the batter and felt it could handle significantly more lemon flavor than the recipe indicated (I wanted super lemony). In addition to the lime juice and zest, I used the juice of an entire lemon and 1/2 teaspoon of lemon oil. It came out perfect. If you prefer a more subtle citrus flavor, use the recipe as written. Have already had requests to make this again.
Loved everything about this recipe. I wouldn’t change anything about it. Made it for my brother’s birthday and he loved!
This was a rich yet very light cheesecake. Tasty and not overly sweet! Just right!
family favorite. the juices cut the richness a little bit so it’s not as heavy feeling. yun!
Recipe was easy. This was my first cheeseckae in a springform pan. Was unsure on how long to leave in pan. So I just wung it. Lemon flavor really shined through! Left out the lime, not crazy about it. Followed directions and the cheesecake didn’t come out looking like picture. Still good. Was unsure about not baking “crust” before hand. But came out good. Nice rich creamy cheesecake. Perfect for summer time.
It was sooo good! I didn’t put the icing on top and instead put candied limes and lemons on top. It tasted like a lemon pie with the texture of a cheesecake and a little bite of the taste of a cheesecake.
Used this recipe for My dads Father’s Day cake. I did add a teaspoon of lemon extract. Instead of graham cracker crust, I used a sugar cookie mix and baked for 7 minutes at 350. After it cooled,I poured the cheesecake batter over it and baked for 40 minutes. Turned out great!!!!
Beautiful flavour, the lemon/lime combination cuts through what is often a too rich taste for my son. It was easy to make and absolutely declicious
Very good. The secret to a good cheesecake is all in how you blend the ingredients. Beat your cream cheese with the paddle attachment first until it is creamy, then add your sugar, beat for another 3-4 minutes stopping to scrap the bowl, then add the zests, vanilla, beat for a few more minutes and after each egg just until it is combined. This came out excellent, creamy, great consistency and great flavor. I think the flavor will largely vary depending on your lemon and lime. I use organic lemon and limes and I find they have a deeper, more intense flavor.
I made this recipe for Easter dinner. If I made it again I would go with a completely edible garnish like a yellow or green jelly bean on each slice. Most people enjoyed it. To help avoid an unsightly crack, I placed a dish of boiling water in the oven next to the cheesecake, and I didn’t overbake it – this did help. I used a lot more zest and juice than the recipe called for – I think you have to – very bland otherwise. Also, I would add a drop or two of yellow food colouring. It did not come out as yellow as the picture shows.