Lemon Lime Cheesecake Recipe

Name: Lemon Lime Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups vanilla wafer crumbs crushed; 1/4 cup melted butter; 1 tablespoon sugar; 1 teaspoon vanilla extract; 1/4 teaspoon cinnamon; 1/4 teaspoon lemon zest fresh, Filling:; 1 pound cream cheese room temperature; 1/2 pound cottage cheese old-style, not curd; 1 cup sugar; 2 tablespoons flour; 1/2 cup yogurt unflavored; 4 eggs; 2 egg yolks extra; 3 tablespoons fresh lemon juice; 2 teaspoons lemon zest fresh, Topping:; 1 1/4 cups sour cream; 1 1/2 teaspoons vanilla; 1 tablespoon lime sugar Lemon; water; 1 cup sugar; 4 egg yolks; 6 tablespoons corn starch; 1/2 cup fresh lemon juice; 1/4 cup fresh lime juice; 2 teaspoons lemon zest fresh; 1 tablespoon butter

Servings: persons

1 1/4 cups vanilla wafer crumbs crushed
1/4 cup melted butter
1 tablespoon sugar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon lemon zest fresh, Filling:
1 pound cream cheese room temperature
1/2 pound cottage cheese old-style, not curd
1 cup sugar
2 tablespoons flour
1/2 cup yogurt unflavored
4 eggs
2 egg yolks extra
3 tablespoons fresh lemon juice
2 teaspoons lemon zest fresh, Topping:
1 1/4 cups sour cream
1 1/2 teaspoons vanilla
1 tablespoon lime sugar Lemon
water
1 cup sugar
4 egg yolks
6 tablespoons corn starch
1/2 cup fresh lemon juice
1/4 cup fresh lime juice
2 teaspoons lemon zest fresh
1 tablespoon butter

1
["Mix the crust ingredients with a fork until evenly moistened. Press into the bottom of a 9"" spring-form pan.", "Preheat oven to 425 degrees.", "Cream the cream and cottage cheeses until smooth and add the sugar and flour. Blend in the yogurt, add the eggs and extra yolks until smooth and thoroughly incorporated. Stir in lemon juice and zest. Pour into prepared cake pan and bake 15 minutes at 425 degrees.", "Reduce heat to 225 degrees and bake another 40 minutes. Cake will be set in middle and slightly golden in color.", "Remove cake from oven. Increase temperature to 350 degrees. Mix sour cream topping ingredients. Gently spread on cake top and return to oven for an additional 8 minutes to set sour cream topping. Place cake in refrigerator immediately and chill overnight.", "Lemon Curd: In a medium saucepan, heat together 1 1/4 cup of the water and 3/4 cup of the sugar. In a medium bowl, stir together the egg yolks, 1/4 cup remaining sugar, 1/4 cup remaining water and the 6 tbsp. and all of corn starch. Bring to a boil and stir in egg yolk mixture, whisking constantly to blend ingredients and prevent scorching. Stir over medium heat until thickened and custard consistency is reached (1-2 minutes). Remove from heat and stir in juices and zest. Lastl"]

2035

kcal

Calories

112

Fat

163

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 1 1/4 cups vanilla wafer crumbs crushed, 1/4 cup melted butter, 1 tablespoon sugar, 1 teaspoon vanilla extract, and more.

Yes, Lemon Lime Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Lime Cheesecake

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