Recipe by PHILADELPHIA Cream Cheese
"Fresh lemon and lime zest and juice flavour a classic cheesecake with a graham crust."
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1 1/4 cups
3 (250 g) packages
PHILADELPHIA Brick Cream Cheese, softened
lime, zested and juiced
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.
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.
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
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 216
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