Lemon And Lime Cheesecake Recipe

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Lemon And Lime Cheesecake Recipe

Makes 10-12 slices

1 1/2 cups all purpose flour

1/2 cup granulated sugar

1 tablespoon grated lemon zest

1/4 cup (1/2 stick) melted butter

1 large egg, lightly beaten

1 tablespoon water

Filling:

2 packages 8 oz softened cream cheese

1 cup granulated sugar

1/2 cup honey

2 tablespoons cornstarch

1 tablespoons freshly grated lime zest

1 tablespoons freshly grated lemon extract

2 teaspoon vanilla extract

3 large eggs at room temprature

1 cup sour cream

Topping:

3/4 cup lemon preserves or fine-cut lemon marmalade

1 tablespoon fresh lime juice

1. Preheat the oven to 400 Fahrenheit degree. Butter a 10-inch springform pan. Mix the flour, sugar and lemon zest in a medium bowl. Stir in the butter, egg and water until the mixture resembles coarse crumbs.

2. Press into the bottom and partway up the sides of prepared pan. Bake for 10-15 minutes or until golden brown. Cool completely in the pan on a rack.

3. Filling: Reduce the oven temprature to 350 Fahrenheit degree. Beat the cream cheese, sugar, honey, cornstarch, lemon and lime zest, lemon extract and vanilla in a large with an electric mixer at medium speed until creamy.

4. Add the eggs, one at a time until just blended after each addition. With mixer at low speed, beat in the sour cream. Spoon the filling into the crust. Bake for 50-60 minutes or until set. Cool the cake in the pan on a rack. Refrigerate for 6 hours.

5. Topping: Bring the lemon preserves and lime juice to a boil in a saucepan over medium heat. Set aside to cool for 15 minutes. Loosen and remove the pan sides. Spread with the preserves. Refrigerate for 30 minutes.

6. Enjoy!