Steps to Prepare Epicure Lemon Curd Cheesecake

Lemon-Lime Cheesecake

It is absolutely delightful & decadent in every way, especially if you're a creamy, lemony if you don't have lemon curd, the cheesecake will still taste incredible!

Recipe Summary Lemon-Lime Cheesecake

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

Ingredients | Epicure Lemon Curd Cheesecake

1 ¼ cups graham crumbs

¼ cup butter, melted

3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened

¾ 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 large eggs eggs

½ cup whipping cream

1 tablespoon icing sugar

Directions

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.

Dessert can be part of a balanced diet but remember to keep tabs on portions.

Prepare using your favourite combination of citrus zest and juice, such as orange and lemon, or orange and lime.

Info | Epicure Lemon Curd Cheesecake

prep: 20 mins cook: 40 mins additional: 5 hrs total: 6 hrs Servings: 16 Yield: 16 servings, 1 piece (84 g) each

TAG : Lemon-Lime Cheesecake

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