Lemon-Lime Cheesecake

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
  • 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
  1. Preheat oven to 350º. Spray bottom of a 9-inch springform pan with baking spray with flour; line bottom of pan with parchment paper.
  2. 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.
  3. 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.)
  4. Reduce oven temperature to 325º.
  5. 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.
  6. Spray sides of prepared pan with baking spray with flour. Pour batter onto prepared crust.
  7. 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.
  8. 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.
  9. 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
  • 1 cup cold heavy whipping cream
  • 2 tablespoons granulated sugar
  • ½ teaspoon vanilla extract
  1. 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.

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