Lemon-Lime Cheesecake

Recipe View Preheat oven to 350°F (175°C). (5 minutes)

Recipe View In a medium bowl, combine graham cracker crumbs and melted butter. Press firmly into the bottom of a 9-inch springform pan lined with parchment paper. (10 minutes)

Recipe View In a large bowl, beat cream cheese and granulated sugar with an electric mixer until smooth and creamy. (5 minutes)

Recipe View Add lemon zest, lemon juice, lime zest, lime juice, and vanilla extract. Mix until well combined. (2 minutes)

Recipe View Blend in all-purpose flour until just incorporated. (1 minute)

Recipe View Add eggs one at a time, mixing on low speed until each is just blended. Be careful not to overmix. (3 minutes)

Recipe View Pour the cream cheese mixture over the graham cracker crust. (1 minute)

Recipe View Bake for 35-40 minutes, or until the edges are set and the center is just slightly jiggly. (35-40 minutes)

Recipe View Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour. This prevents cracking. (60 minutes)

Recipe View Run a thin knife around the rim of the pan to loosen the cake. Remove the rim and refrigerate the cheesecake for at least 4 hours, or preferably overnight. (5 minutes)

Recipe View In a small bowl, beat heavy whipping cream with an electric mixer until soft peaks form. Gradually add powdered sugar and continue beating until stiff peaks form. (5 minutes)

Recipe View Spread the whipped cream over the chilled cheesecake. Slice and serve. (5 minutes)