Luscious Lime Cheesecake The Lady Sons Recipes

LUSCIOUS LIME CHEESECAKE

Yield serves 15 to 20

Number Of Ingredients 10

Ingredients

One 18 1/4-ounce package yellow cake mix
4 eggs
1/4 cup vegetable oil
Two 8-ounce packages cream cheese, at room temperature
One 14-ounce can sweetened condensed milk
2 teaspoons grated lime zest
1/3 cup fresh lime juice
1 teaspoon vanilla
One 8-ounce container Cool Whip, or 2 cups heavy cream, whipped with 1/2 cup sugar until stiff
Lime slices, for garnish

Steps:

Preheat oven to 300 degrees. Reserve 1/2 cup dry cake mix. In large bowl, combine remaining cake mix, 1 egg, and oil. Mix well (mixture will be crumbly). Press evenly in bottom and 1 1/2 inches up sides of greased 13 × 9-inch pan. In same bowl, beat cheese until fluffy. Beat in condensed milk until smooth. Add remaining eggs and reserved cake mix and beat 1 minute at medium speed. Stir in lime zest, lime juice, and vanilla. Pour into prepared crust. Bake for 50 to 55 minutes or until center is firm. Cool to room temperature. Chill thoroughly. Spread Cool Whip over top. Cut into squares to serve. Garnish with lime slices.

LEMON-LIME CHEESECAKE

Lemon-Lime Cheesecake image

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

Provided by Philadelphia Cream Cheese

Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada

Time 6h

Yield 16

Number Of Ingredients 12

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 302.2 calories, Carbohydrate 17.9 g, Cholesterol 102.9 mg, Fat 24 g, Fiber 0.3 g, Protein 5.3 g, SaturatedFat 14 g, Sodium 226.9 mg, Sugar 13.8 g

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