Limon Cheesecake
- Ready In:
- 2hrs 25mins
- Ingredients:
- 22
- Serves:
-
12-14
ingredients
-
Graham Cracker Crust
- 1 1⁄4 cups graham cracker crumbs
- 3 tablespoons sugar
- 1⁄4 cup butter, melted
-
Limon Filling
- 24 ounces cream cheese
- 3⁄4 cup sugar
- 1⁄4 cup sour cream
- 5 teaspoons cornstarch
- 4 eggs
- 1 egg yolk
- 1⁄4 cup frozen limeade concentrate, thawed
- 1⁄4 cup frozen lemonade concentrate, thawed
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely shredded lime peel
- 1 teaspoon finely shredded lemon peel
- 1 teaspoon vanilla extract
-
Easy Limon Topping
- 1 cup whipping cream
- 1 tablespoon sugar
- 1 teaspoon finely shredded lime peel
- 1 teaspoon finely shredded lemon peel
- 1 small lime wedge
- 1 small lemon wedge
directions
- Make the crust: in a bowl, combine the crumbs and sugar; add in melted butter.
- Stir until well combined.
- Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan; set aside.
- Make the filling: in a big bowl, combine the cream cheese, sugar, sour cream, and cornstarch.
- Beat, using an electric mixer, until smooth.
- Add in eggs and egg yolk, one at a time, beating well after each addition.
- Beat in limeade and lemonade concentrates, juices, peels, and vanilla extract.
- Pour cream cheese mixture over crust.
- Bake in preheated 350° oven for 15 minutes.
- Decrease temperature to 200° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
- Remove the cake from the oven and run a knife around the inside edge of the pan.
- Chill, uncovered, overnight.
- Before ready to serve, make the topping: in a small bowl beat whipping cream, sugar, lime and lemon peel with an electric mixer until stiff peaks form.
- Pipe whipped cream mixture around the edge of the cheesecake.
- Garnish with lime and lemon wedges; chill until serving time.
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