Lemon lime cheesecake is a classic combination of citrus flavors enveloped in a creamy, velvety filling. This popular dessert is a versatile treat that can be enjoyed in many ways, from a tart and tangy twist to a creamy and decadent sensation. Its zesty and refreshing flavors make it perfect for any occasion, from summer picnics to elegant dinner parties. With its perfect balance of tanginess and sweetness, lemon lime cheesecake is sure to tantalize your taste buds and leave you wanting more.
Let's cook with our recipes!
LEMON-LIME CHEESECAKE
Fresh lemon and lime zest and juice flavour a classic cheesecake with a graham crust.
Provided by Philadelphia Cream Cheese
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 6h
Yield 16
Number Of Ingredients 12
Steps:
- HEAT oven to 350 degrees F.
- MIX graham crumbs and butter; press onto bottom of parchment-lined 9-inch springform pan.
- BEAT cream cheese and granulated sugar in large bowl with mixer until blended. Add lemon zest and juice, lime zest and juice, and vanilla; mix well. Blend in flour. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
- BAKE 35 to 40 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- BEAT cream in small bowl with mixer on high speed until stiff peaks form, gradually adding icing sugar after soft peaks form. Spread over cheesecake.
Nutrition Facts : Calories 302.2 calories, Carbohydrate 17.9 g, Cholesterol 102.9 mg, Fat 24 g, Fiber 0.3 g, Protein 5.3 g, SaturatedFat 14 g, Sodium 226.9 mg, Sugar 13.8 g
LEMON TIRAMISU
I created this lemon tiramisu to please everyone in my family. It's a cross between cheesecake and tiramisu with a refreshing lemony flavor. Garnish with fresh berries if you have them on hand. -Monica Marolt, Willowick, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- Beat first 5 ingredients on medium speed until blended, 2-3 minutes (do not overbeat)., Whisk lemon juice and sugar in a shallow bowl until sugar is dissolved. Quickly dip 8 ladyfingers into lemon juice, allowing excess to drip off; place in a single layer in an 8-in. square dish. Spread a third of the mascarpone mixture over top. Repeat layers twice., Sprinkle with lemon zest. Refrigerate, covered, at least 2 hours before serving.
Nutrition Facts : Calories 350 calories, Fat 22g fat (12g saturated fat), Cholesterol 82mg cholesterol, Sodium 272mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 0 fiber), Protein 6g protein.
LEMON-LIME CHEESECAKE WITH NEUFCHATEL CHEESE
Full of sweet and sour citrus flavor, this lemon-lime cheesecake is made with Neufchatel cheese and baked in a graham cracker crust.
Provided by Karla
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 3h40m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat Neufchatel cheese and sugar in a large bowl with an electric mixer until smooth. Beat in flour. Mix on medium speed until combined. Add eggs and mix well. Add Greek yogurt and beat on medium speed; add lemon and lime juices and mix well until combined. Pour into the graham cracker crust.
- Bake in the preheated oven until filling is set, 50 to 60 minutes. Allow to cool completely, about 30 minutes. Refrigerate before serving, at least 2 hours.
Nutrition Facts : Calories 311.4 calories, Carbohydrate 31.2 g, Cholesterol 73.5 mg, Fat 18.5 g, Fiber 1.5 g, Protein 7.7 g, SaturatedFat 8.7 g, Sodium 336.5 mg, Sugar 20.3 g
MARY BERRY'S LEMON AND LIME CHEESECAKE RECIPE
Mary Berry's zesty lemon and lime cheesecake is made with fresh lemons and limes. Use a 20cm loose-bottomed tart tin to make this citrusy no-bake cheesecake
Provided by Mary Berry
Categories Dessert
Time 30m
Yield Serves: 4-6
Number Of Ingredients 10
Steps:
- To make the crust: place the crushed biscuits, as shown below, together with the butter and sugar, in a medium bowl and stir until the ingredients are thoroughly mixed.
- Turn the crust mixture out into a 20cm (8in) loose-bottomed tart tin and press firmly and evenly over the bottom and up the sides using the back of a metal spoon. Chill for 30 minutes until set.
- To make the filling: place the double cream, condensed milk, and cream cheese in a bowl with the lemon and lime zests. Mix thoroughly. Using a balloon whisk, gradually whisk in the lemon and lime juices and continue whisking until the mixture thickens.
- Pour the lemon and lime filling into the crumb crust and spread it evenly. Cover and chill overnight.
- Up to 6 hours before serving, whip the cream, as shown below, until it just holds its shape. Decorate the top of the cheesecake with swirls of whipped cream and slices of lime, then return to the fridge.
Nutrition Facts : @context https, Calories 708 Kcal, Sugar 46.5 g, Fat 49.6 g, SaturatedFat 30.4 g, Sodium 0.85 g, Protein 9.1 g, Carbohydrate 58 g
LEMON & LIME CHEESECAKE
A delicious and simple cheesecake with a coconut base that doesn't need baking, and is gluten free as well!
Provided by thesupersam
Time 20m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Put all the biscuits into a strong plastic bag and crush with a rolling pin until they look like fine breadcrumbs. Tip into a mixing bowl.
- Melt the butter in a small saucepan and pour over the biscuit crumbs. Mix well and press into a 20cm loose-bottomed tin. Leave in the fridge to set for at least an hour.
- Put the mascarpone and condensed milk into a large bowl. Carefully grate the lemon and limes and and add the zest, then squeeze in the juice as well.
- Beat everything together until it is smooth and thick, then spread it over the biscuit base and chill in the fridge for at least another hour.
- Decorate the top with fresh fruit or make chocolate shavings by scraping a bar of chocolate with a vegetable peeler.
LEMON-LIME NO-BAKE CHEESECAKE
Make no mistake, there's no need to bake this cheesecake! Enjoy the easy method behind our Lemon-Lime No-Bake Cheesecake recipe, and then enjoy every bite.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Combine graham crumbs, butter and 1/4 cup sugar; press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
- Beat Neufchatel and remaining sugar in large bowl with mixer until blended. Add lime zest and juice; mix well. Gently stir in COOL WHIP. Spread over crust; cover with lemon curd.
- Refrigerate 4 hours.
Nutrition Facts : Calories 370, Fat 21 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 60 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
LEMON DREAM CHEESECAKE
Light and creamy, this lemon cheesecake recipe is just the thing for a spring or summer day. -Bonnie Jost, Manitowoc, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter and sugar. Press onto bottom and 2 in. up the inside of a greased 10-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in cream, lemon juice, flour, lemon zest, extracts and, if desired, food coloring. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet., Bake 55-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour. Refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 396 calories, Fat 29g fat (18g saturated fat), Cholesterol 150mg cholesterol, Sodium 286mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 0 fiber), Protein 7g protein.
Tips:
- Use fresh lemons and limes: Fresh citrus fruits have a brighter, more intense flavor than bottled or concentrated juices.
- Zest the lemons and limes before juicing them: The zest is the outermost part of the peel, and it contains a lot of the fruit's flavor. Zesting the lemons and limes before juicing them will add a lot of flavor to your cheesecake.
- Use full-fat cream cheese: Full-fat cream cheese will give your cheesecake a richer, creamier texture.
- Don't overbeat the cream cheese: Overbeating the cream cheese will make it curdle. Beat it just until it is smooth and creamy.
- Bake the cheesecake in a water bath: Baking the cheesecake in a water bath will help to prevent it from cracking.
- Chill the cheesecake for at least 4 hours before serving: This will allow the cheesecake to set properly and develop its full flavor.
Conclusion:
This lemon-lime cheesecake is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. For example, you can add a graham cracker crust, a whipped cream topping, or fresh berries. No matter how you choose to serve it, this cheesecake is sure to be a hit.
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