Sunday, 24 March 2013

Citrus Kiss Cheesecake


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
3 eggs
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

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