You can make this dessert in just a few minutes, but guests will think you spent hours. So there's no excuse not to skate with the gang.
- Portion size 16 servings
- Credits : Canadian Living Magazine: December 2005
Line 8-inch (2 L) square metal cake pan with parchment paper, leaving 1-inch (2.5 cm) overhang on 2 opposite sides. Set aside.
Place lemon and lime slivers in bowl of ice water; refrigerate.
In bowl, combine cookie crumbs with butter; press evenly into prepared pan. Refrigerate until firm, about 30 minutes.
In large bowl, beat cream cheese at medium-high speed until smooth. Add condensed milk, 1/4 cup (50 mL) of the cream, grated lime rind and juice and sugar; beat until smooth. Scrape over chilled base; smooth with spatula. Refrigerate until set, about 4 hours. (Make-ahead: Cover with plastic wrap; refrigerate for up to 2 days.)
Using paper overhang as handles, transfer cheesecake from pan to cutting board. Using hot knife and wiping blade clean after each cut, cut into squares.
Whip remaining cream; spoon or pipe about 1 tsp (5 mL) onto each square. Drain lemon and lime slivers and pat dry; arrange on whipped cream.
Nutritional facts Per serving: about
- Sodium 208 mg
- Protein 4 g
- Calories 230.0
- Total fat 17 g
- Cholesterol 52 mg
- Saturated fat 10 g
- Total carbohydrate 16 g
- Iron 7.0
- Folate 2.0
- Calcium 6.0
- Vitamin A 16.0
- Vitamin C 5.0