Lemon Lime Cheesecake
This fresh, citrusy cake needs no baking- not even the crust. It's perfect for people who prefer not-too sweet desserts.
- 1- 1/2 cups shortbread cookies
- 1/3 cup butter. melted
- 1/4 cup lime juice
- 2 pkg. cream cheese, softened
- 1 cup whipping cream
- 1/2 cup sweetened condensed milk
- 1 tbsp finely grated lemon rind
- 1 tbsp granulated sugar
- 1 lemon rind, curl
- 1 lime rind, curl
Level of difficulty Easy
Cost Average budget
1.) In a bowl, stir crumbs with butter until moistened; press onto bottom and up side of 10-inch pie plate. Refrigerate until firm, about 30 minutes.
2.) In a bowl, beat together cream cheese, half of the cream, condensed milk, lemon and lime rinds, lime juice and sugar until fluffy. Scrape into prepared crust, smoothing top. Cover loosely and refrigerate until firm, about 4 hours. (Make ahead: Refrigerate for up to 2 days).
3.) In a bowl, whip remaining cream. Using piping bag or spoon, pipe rosettes or dollop onto top of cake. Top each with 1 each lemon and lime curl.
To make lemon and lime curls, use a channel cutter to cut long strands of rind. Roll around handle of wooden spoon; refrigerate for 30 minutes or until curls hold shape.