Ingredients
16
16 servings
- •1.25 cups graham crumbs
- •0.25 cup butter, melted
- •3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
- •0.75 cup granulated sugar
- •1 teaspoon lemon zest
- •2 tablespoons lemon juice
- •1 lime, zested and juiced
- •1 teaspoon vanilla extract
- •1 tablespoon all-purpose flour
- •3 eggs
- •0.5 cup whipping cream
- •1 tablespoon icing sugar
Instructions
- HEAT oven to 350 degrees F.
- 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.
Nutritional Facts
Per 16 servings
- Calories: 302
- Carbohydrate: 18g
- Fat: 24g
- Fiber: 0g
- Protein: 5g
- Sugar: 14g
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