Dense and heavy are the words that we usually use to describe cheesecakes, but these terms don’t apply to this lemon and lime cheesecake. It’s so refreshing and light, the perfect cheesecake that you would want to share with your family and friend with some lemonade while you’re basking in the light of the sun.
Lemon and Lime CheesecakeCourse: DessertDifficulty: Easy
- For The Crust:
All-purpose flour – 1 cup
1 Egg yolk – 1 yolk
Unsalted butter, at room temperature – 2 ounces
Granulated sugar – 3 tablespoons
Fresh lemon zest, grated – 1 ½ teaspoon
Baking powder – ¼ teaspoon
Salt – a pinch
- For The Filling:
Full fat cream cheese, at room temperature – 1 ¼ pound
Eggs – 4
Sour cream – ¾ cup
Granulated sugar – ¾ cup
Freshly squeezed lime juice – 2 tablespoons
Freshly squeezed lemon juice – 2 tablespoons
Freshly grated lime zest – 1 tablespoon
Freshly grated lemon zest – 1 tablespoon
- For The Candied Fruits:
Fresh Blood oranges – 2
Fresh Grapefruit – 1
Fresh lemon – 1
Fresh Lime – 1
Superfine sugar – 1 ½ pound
Water – ¾ cup
- Start by preheating the oven to 325 F.
- To prepare the crust, line the bottom and sides of a 9 inches springform pan with a piece of parchment paper, then grease it with a baking spray.
- Wrap a piece of foil around the outside of the baking pan then place it aside.
- To prepare the crust, place the butter with sugar in a large mixing bowl, then beat them with a hand mixer until they become light and fluffy.
- Add the lemon zest with egg yolk then mix them well until they become smooth.
- Sift the flour into another bowl then add to it the salt with baking powder and stir them well.
- Add the flour mix to the butter mixture then mix them well until they become crumbly.
- Transfer the dough to the baking pan then press it down to cover the bottom. Transfer it to the oven and bake it for 26 to 32 minutes until it becomes golden.
- Once the time is up, transfer the crust pan to a cooling rack then let it cool down while preparing the filling.
- To prepare the filling, place the cream cheese in a large mixing bowl, then beat it with a hand mixer until it becomes light and smooth.
- Pour in the lime juice, lemon juice, and sour cream then mix them well. When done, add the eggs gradually while mixing then combine them well until the mixture becomes smooth and creamy.
- Pour the filling mixture on top of the crust, then smooth the top using a spatula.
- Fill ½ inch of a large baking pan with water then place in it the cheesecake pan and bake it for 1 hour to 1 hour and 15 minutes until it becomes firm and golden brown. Use a skewer to check if it’s cooked on the inside.
- Once the cheesecake is down, transfer it to a cooling rack then let it cool down completely. Once that is done, cover it loosely with a piece of foil then let it chill in the fridge overnight.
- To prepare the toppings, start by peeling all the fruits using is a vegetable peeler. Try to peel long strips of zest, then use a sharp knife to remove from them the white pith. Slice them into thin strips then put them aside.
12 servings per container
- Amount Per Serving% Daily Value *
- Total Fat
- Saturated Fat 15.3g 77%
- Cholesterol 141mg 47%
- Sodium 208mg 9%
- Amount Per Serving% Daily Value *
- Potassium 126mg 4%
- Total Carbohydrate
- Dietary Fiber 0.4g 2%
- Sugars 15.4g
- Protein 7.3g 15%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Points to know:
- Refrain from opening the oven to check if the cheesecake is baked every now and then because it allows the air to go in which will cause it to collapse after you remove it from the oven.
- If you don’t have time to prepare the crust, you can always feel free to use storebought crust but I highly recommend trying this crust at least once but it goes so well with the cheesecake.
How can I store this lemon and lime cheesecake?
You can store this cheesecake in the fridge for up to 4 days, but you have to make sure it’s covered. You can also freeze it if you wish. If it’s sliced, the slices will be good for up to 4 weeks, if it is not sliced then the cheesecake could last you up to 4 months.
You can also store the candied peels for up to 1 month in the fridge, but I don’t recommend freezing them.
To defrost it, you just have to transfer it from the freezer to the fridge and let it sit for at least 8 to 12 hours. Some cheesecakes might take longer, so if you need to serve it the next day, make sure to place it in the fridge at night so it can have enough time to thaw.
Can use other toppings for this lemon and lime cheesecake?
You can feel free to use any toppings of your choice with cheesecake. You don’t have to make the candied peels.
The look of this cheesecake is simple, but the taste is out of this world. I would recommend you try out different toppings like fresh fruit, jam, and honey each time you want to serve so you can spice it up. Some ice cream will be amazing too!