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Lemon-Lime Cheesecake

Lemon-Lime Cheesecake

"Fresh lemon and lime zest and juice flavour a classic cheesecake with a graham crust."
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6 h servings 302 cals
Serving size has been adjusted!
Original recipe yields 16 servings


  • Calories:
  • 302 kcal
  • 15%
  • Fat:
  • 24 g
  • 37%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 227 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.

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Read all reviews 7
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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 uns...

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 an...

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,...

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

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 craz...

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 c...

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