Cheesecakes, Desserts
1-1/4 cups graham crumbs
1/4 cup butter, melted
3 pkg (250 g each) Philadelphia Brick Cream Cheese
3/4 cup granulated sugar
1 tsp. lemon zest
2 tbsp lemon juice
1 tsp. lime zest
2 tbsp lime juice
1 tsp. vanilla
1 tbsp flour
3 eggs
1/2 cup whipping cream
1 tbsp icing sugar
Heat oven to 350°F. Mix graham crumbs and butter; present bottom of parchment-lined 9-inch springform pan.
Beat cream cheese and granulated sugar in large bowl with mixer until blended. Add lemon and lime zest and juices, and vanilla; mix well.
Blend in flour. Add eggs, 1 at a time, beating at low speed after each just until blended.
Pour over crust. Bake 35 to 40 min. o until centre is almost set. Run knife around rim of pan to loosen cake; cool down 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.