This is a lovely cheesecake to serve at a spring tea, a light lunch or to finish off your Easter dinner. The balance of lemon and sweetness is just perfect.
1 cup graham cracker crumbs
3 tablespoons sugar
4 tablespoons melted butter
3 packages (8 oz./250g) cream cheese, softened
1 cup sugar
1 teaspoon grated lemon rind
2 tablespoons lemon juice
1 tablespoon lime juice
whipped cream and lemon peel for garnish
Preheat oven to 350 degrees F. Combine first 3 ingredients and press onto the bottom of a 9" springform pan. Make 10 minutes. Using an electric mixer on low, beat cream cheese and sugar together until smooth. Add eggs, one at a time, just until blended. Add remaining ingredients. Pour over crust. Bake at 350 degrees F. for 50 minutes or until center is almost set. Remove from oven and run a knife around the rim of the pan. Cool thoroughly at room temperature. Refrigerate 3 hours or overnight.
Serves 8 to 10