Lemon-Lime Cheesecake Recipe - Allrecipes.com
Lemon-Lime Cheesecake Recipe
  • READY IN 6 hr

Lemon-Lime Cheesecake

Recipe by  

"Fresh lemon and lime zest and juice flavour a classic cheesecake with a graham crust."

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Ingredients Edit and Save

Original recipe makes 16 servings, 1 piece (84 g) each Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    6 hrs


  1. HEAT oven to 350 degrees F.
  2. MIX graham crumbs and butter; press onto bottom of parchment-lined 9-inch springform pan.
  3. 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.
  4. 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.
  5. 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.
Kitchen-Friendly View


  • Size-Wise:
  • Dessert can be part of a balanced diet but remember to keep tabs on portions.
  • Substitute:
  • Prepare using your favourite combination of citrus zest and juice, such as orange and lemon, or orange and lime.

Reviews More Reviews

May 07, 2014

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.

May 09, 2014

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.


3 Ratings

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  • Calories
  • 302 kcal
  • 15%
  • Carbohydrates
  • 17.9 g
  • 6%
  • Cholesterol
  • 108 mg
  • 36%
  • Fat
  • 24 g
  • 37%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 227 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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