Best Lemon Lime Cheesecake Recipes

LEMON-LIME CHEESECAKE

Steps:

• HEAT oven to 350 degrees F.
• MIX graham crumbs and butter; press onto bottom of parchment-lined 9-inch springform pan.
• BEAT cream cheese and granulated sugar in large bowl with mixer until blended. Add lemon zest and juice, lime zest and juice, and vanilla; mix well. Blend in flour. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
• BAKE 35 to 40 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• BEAT cream in small bowl with mixer on high speed until stiff peaks form, gradually adding icing sugar after soft peaks form. Spread over cheesecake.

LEMON LIME CHEESECAKE SUGAR FREE GLUTEN FREE

Steps:

• 1. Place coconut in a food processor. Process until about one minute. You want the pieces to be a little bit smaller. Toast the coconut in 350° oven for about five minutes. Keep an eye on it. It will brown up quickly. Remove from oven when it just turns lightly golden.
• 2. Add coconut to a bowl with the coconut flour and Splenda. Mix well.
• 3. Add the melted butter to The coconut mixture. Mix well.
• 4. Press into the bottom of a parchment lined spring form pan. with the inside greased. Bake until sides are getting light golden brown. While pie is baking make the Jell-O. Remove from oven.
• 5. Heat water in microwave to boiling. Add the Jell-O. Mix well. Set aside to cool.
• 6. In a bowl beat the cream cheese and splenda together. Beat in the Jell-O mixture.
• 7. Add in the eggs . Beat well. Add the lemon juice lemon and zest. Beat until smooth.
• 8. Pour mixture over the crust. Place in the oven and bake at 325° for approximately one hour to one hour and 10 minutes. The cake will still be jiggly. Don't worry about it .As the Jell-O in the cake cools. It will help set the cake.
• 9. Remove from oven. Increase temperature to 350°. Mix the sour cream with the Splenda. Gently Spread the sourcream evenly over the top of the cake. Grate the lemon over the top of the sour cream mixture.
• 10. Place back in the oven and bake for 1o-15 minutes. Remove from oven to cool. Cool 15 minutes. Run a dull knife around the iedge of cheesecake to loosen while still hot. This will prevent cracking.
• 11. When cooled. Remove outside springform. You may want to run a knife around it again. Place in fridge for eight hours or overnight. Slice and serve with Cool Whip free topping, or whipped cream sweetened with Splenda. You may also garnish the whip cream with toasted coconut if desired.

LEMON-LIME NO-BAKE CHEESECAKE

Steps:

• Combine graham crumbs, butter and 1/4 cup sugar; press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
• Beat Neufchatel and remaining sugar in large bowl with mixer until blended. Add lime zest and juice; mix well. Gently stir in COOL WHIP. Spread over crust; cover with lemon curd.
• Refrigerate 4 hours.

LEMON-LIME CHEESECAKE WITH NEUFCHATEL CHEESE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat Neufchatel cheese and sugar in a large bowl with an electric mixer until smooth. Beat in flour. Mix on medium speed until combined. Add eggs and mix well. Add Greek yogurt and beat on medium speed; add lemon and lime juices and mix well until combined. Pour into the graham cracker crust.
• Bake in the preheated oven until filling is set, 50 to 60 minutes. Allow to cool completely, about 30 minutes. Refrigerate before serving, at least 2 hours.

LEMON LIME CHEESECAKE SQUARES

Steps:

• 1. Preheat oven to 350^. Spray a 15x10-inch baking pan. Crust: In large bowl, combine cake mix, butter and egg; mix well(mixture will be crumbly). Stir in cracker crumbs. Press mixture firmly on bottom of pan and bake 15 minutes.
• 2. Filling: In medium bowl, combine egg yolks, sweetened condensed milk, and lemon juice; mix well. Spread evenly over baked crust. Set aside.
• 3. Top Layer: In medium bowl beat egg yolks, gradually beat in sweetened condensed milk and Lime juice. Stir in food coloring if using. Pour evenly over lemon filling. Using a chop stick swirl the mixtures together to crate a marbled effect, being careful not to touch down to crust.
• 4. Bake at 325^(turn oven from 350^ from crust) and bake for 30 minutes or until tested done in center.(should be firm) Cool 1 hour. Cut into bars. Store covered in refrigerator.

LEMON & LIME CHEESECAKE

Steps:

• Put all the biscuits into a strong plastic bag and crush with a rolling pin until they look like fine breadcrumbs. Tip into a mixing bowl.
• Melt the butter in a small saucepan and pour over the biscuit crumbs. Mix well and press into a 20cm loose-bottomed tin. Leave in the fridge to set for at least an hour.
• Put the mascarpone and condensed milk into a large bowl. Carefully grate the lemon and limes and and add the zest, then squeeze in the juice as well.
• Beat everything together until it is smooth and thick, then spread it over the biscuit base and chill in the fridge for at least another hour.
• Decorate the top with fresh fruit or make chocolate shavings by scraping a bar of chocolate with a vegetable peeler.