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.
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
family favorite. the juices cut the richness a little bit so it's not as heavy feeling. yun!
Easy, light, and refreshing. Perfect summer dessert!
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...
I have made this twice. Taste so good! I did a raspberry sauce on the top! Such a hit with my dinner quest.
Loved everything about this recipe. I wouldn't change anything about it. Made it for my brother's birthday and he loved!
