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

Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • HEAT oven to 350 degrees F.

    Advertisement
  • 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.

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.

Nutrition Facts

302 calories; 24 g total fat; 103 mg cholesterol; 227 mg sodium. 17.9 g carbohydrates; 5.3 g protein; Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/07/2014
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. Read More
(12)
18 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/07/2014
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. Read More
(12)
Rating: 4 stars
05/09/2014
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. Read More
(8)
Rating: 4 stars
06/21/2015
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!!!! Read More
(4)
Advertisement
Rating: 5 stars
04/14/2015
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 Read More
(1)
Rating: 5 stars
12/22/2016
family favorite. the juices cut the richness a little bit so it's not as heavy feeling. yun! Read More
Rating: 5 stars
04/02/2019
I have made this twice. Taste so good! I did a raspberry sauce on the top! Such a hit with my dinner quest. Read More
Advertisement
Rating: 5 stars
10/11/2017
Loved everything about this recipe. I wouldn't change anything about it. Made it for my brother's birthday and he loved! Read More
Rating: 5 stars
07/18/2017
This was a rich yet very light cheesecake. Tasty and not overly sweet! Just right! Read More
Rating: 5 stars
04/17/2019
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! Read More