The waning sunlight of a glorious day filters through rounds of citrus, showcasing billowy clouds of Chantilly cream atop velvety, rich filling and a crunchy graham cracker crust. This Lemon-Lime Cheesecake recalls happy times in the company of friends under crystalline skies.
Lemon-Lime Cheesecake
Makes 1 (9-inch) cheesecake
Ingredients
- 1½ cup crushed graham cracker crumbs
- ¾ cups plus 3 tablespoons granulated sugar, divided
- ½ teaspoon kosher salt, divided
- ¼ cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- ¾ cup sour cream, room temperature
- 2 teaspoons lightly packed lemon zest
- 2 teaspoons lightly packed lime zest
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- Chantilly Cream (recipe follows)
- Garnish: lemon slices, lime slices
Instructions
- Preheat oven to 350º. Spray bottom of a 9-inch springform pan with baking spray with flour; line bottom of pan with parchment paper.
- In a medium bowl, stir together graham cracker crumbs, 3 tablespoons sugar, and ¼ teaspoon salt. Add melted butter and stir until well combined; using a small straight-sided measuring cup, press mixture into bottom of prepared pan.
- Bake until set and fragrant, 10 to 12 minutes; let cool on a wire rack for 30 minutes. Wrap bottom and sides of pan in a layer of heavy-duty foil; place in a large oven bag, tucking ends so bag is flush with top edge of pan. (Alternatively, wrap bottom and sides of pan in two layers of heavy-duty foil.)
- Reduce oven temperature to 325º.
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth and creamy, 2 to 3 minutes, stopping to scrape down sides of bowl. Add flour, vanilla extract, remaining ¾ cup sugar, and remaining ¼ teaspoon salt; beat at low speed just until combined. Increase mixer speed to medium, and beat until well combined, 1 to 2 minutes, stopping to scrape down sides of bowl. Add eggs, one at a time, beating until combined after each addition. Add sour cream, lemon and lime zests and juices; beat at medium-low speed until well combined, 1 to 2 minutes, stopping to scrape down sides of bowl.
- Spray sides of prepared pan with baking spray with flour. Pour batter onto prepared crust.
- Positioned oven rack in the bottom third of oven. Place a roasting pan in oven; place springform pan in center of roasting pan. Add hot water to come 1 inch up sides of springform pan.
- Bake until edges are set and center jiggles slightly when gently shaken, 1 hour and 20 minutes to 1 hour and 30 minutes. Let cool in pan on a wire rack for 1½ to 2 hours.
- Refrigerate in pan on a wire rack overnight, loosely covering with foil only when completely cooled to prevent condensation from forming on top of cheesecake. Run a knife around edges of pan to release sides. Remove from pan, and transfer to a serving plate. Top with Chantilly Cream and garnish with lemon and lime slices, if desired. Use a warm, dry knife to slice when ready to serve.
Chantilly Cream
Makes 2 cups
Ingredients
- 1 cup cold heavy whipping cream
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
Instructions
- In a large bowl, place cold cream, sugar, and vanilla extract. Using a balloon whisk, whisk until soft to medium peaks form. Use immediately or cover and refrigerate until ready to use.
Find more sun-kissed recipes in our July/August 2021 issue, available on newsstands and at Victoriamag.com.
