Description
Tangy and creamy Lemon Lime Cheesecake with a buttery graham cracker crust. A refreshing dessert perfect for any occasion!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- Pinch of salt
- 32 ounces cream cheese, softened to room temperature
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- ½ cup heavy cream
- ¼ cup fresh lemon juice
- ¼ cup fresh lime juice
- 2 tablespoons lemon zest
- 2 tablespoons lime zest
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1–2 tablespoons fresh lime juice
- ½ teaspoon lemon zest
- ½ teaspoon lime zest
- Lemon slices
- Lime slices
- Whipped cream
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and salt. Mix well.
- Pour the melted butter into the dry ingredients. Stir until the mixture is evenly moistened and resembles wet sand.
- Press the graham cracker mixture firmly and evenly into the bottom of a 9-inch springform pan.
- Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden brown.
- Remove the crust from the oven and let it cool completely while you prepare the cheesecake filling.
- In a large bowl (or the bowl of a stand mixer), beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Gently stir in the heavy cream until just combined.
- Add the fresh lemon juice, fresh lime juice, lemon zest, and lime zest. Mix until just combined.
- Stir in the vanilla extract.
- Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil.
- Pour the cheesecake filling into the cooled graham cracker crust. Spread it evenly.
- Place the wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- Bake in the preheated oven for 55-70 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven and prop the oven door open slightly with a wooden spoon. Let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack. Then, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- In a small bowl, whisk together the powdered sugar, lemon juice, lime juice, lemon zest, and lime zest until smooth. Add more lemon or lime juice, one teaspoon at a time, until you reach your desired consistency.
- Once the cheesecake is completely chilled, pour the glaze over the top. Spread it evenly.
- Refrigerate the glazed cheesecake for another 30 minutes to allow the glaze to set.
- Carefully remove the cheesecake from the springform pan. Run a thin knife around the edge of the cheesecake before releasing the sides of the pan to ensure a clean release.
- Garnish with lemon slices, lime slices, and whipped cream, if desired.
- Slice the cheesecake with a sharp knife and serve chilled.
- Store leftover cheesecake in the refrigerator, covered, for up to 5 days.
Notes
- Make sure the cream cheese is fully softened to room temperature to avoid lumps in the filling.
- Don’t overbeat the filling after adding the eggs, as this can incorporate too much air and cause the cheesecake to crack.
- The water bath is crucial for even baking and preventing cracks. Ensure the springform pan is well-wrapped to prevent water from seeping in.
- Allow the cheesecake to cool gradually in the oven to further prevent cracking.
- Refrigerating the cheesecake overnight is recommended for the best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 60 minutes