Lemon Lime Refrigerator Cheesecake
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per each of 10 servings: about | - |
| cal | 449 |
| pro | 7 g |
| total fat | 37 g |
| sat. fat | 21 g |
| carb | 23 g |
| fibre | 0 |
| chol | 111 mg |
| sodium | 316 mg |
| % RDI: | - |
| calcium | 10 |
| iron | 8 |
| vit A | 38 |
| vit C | 7 |
| folate | 9 |
This fresh, citrusy cake needs no baking — not even the crust. And it's perfect for people who prefer not-too-sweet desserts.
Ingredients
- 1-1/2 cups crushed shortbread cookies, (about 18 cookies)
- 1/3 cup butter, melted
- 2 pkg cream cheese, softened
- 1 cup whipping cream
- 1/2 cup sweetened condensed milk
- 1 tbsp finely grated lemon rind
- 1 tbsp finely grated lime rind
- 1/4 cup lime juice
- 1 tbsp granulated sugar
- 1 lemon rind, curl
- 1 lime rind, curl
Preparation
In bowl, stir crumbs with butter until moistened; press onto bottom and up side of 10-inch (25 cm) pie plate. Refrigerate until firm, about 30 minutes.
In bowl, beat together cream cheese, half of the cream, the condensed milk, lemon and lime rinds, lime juice and sugar until fluffy. Scrape into prepared crust, smoothing top. Cover loosely and refrigerate until firm, about 4 hours. (Make-ahead: Refrigerate for up to 2 days.)
In bowl, whip remaining cream. Using piping bag or spoon, pipe rosettes or dollop onto top of cake. Top each with 1 each lemon and lime curl.
Additional information :
Tip: To make lemon and lime rind curls, use a channel cutter to cut long strands of rind, pressing gently to avoid cutting into the white pith. Roll around handle of wooden spoon; refrigerate for 30 minutes or until curls hold shape.
- Keywords : Dessert; Cream cheese; Lemons; Milk; Make-Ahead; Refrigerate/Chill;
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