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Lemon & Lime Cheesecake

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This Lemon & Lime Cheesecake is a zesty twist on the classic dessert. With a buttery graham cracker crust and a silky, citrus-packed filling, it’s cool, creamy, and absolutely refreshing. The lemon and lime flavors shine through without being overpowering — the perfect treat for sunny days or anytime you’re craving something bright and sweet.

Ingredients

Scale

For the crust:

  • 1 ½ cups graham cracker crumbs

  • ¼ cup granulated sugar

  • ½ cup unsalted butter, melted

For the filling:

  • 3 (8 oz) packages cream cheese, softened

  • ¾ cup granulated sugar

  • 3 large eggs

  • ½ cup sour cream

  • 2 tablespoons lemon juice

  • 2 tablespoons lime juice

  • 1 tablespoon lemon zest

  • 1 tablespoon lime zest

  • 1 teaspoon vanilla extract

Optional topping:

  • Whipped cream

  • Extra lemon/lime zest for garnish

  • Thin lemon/lime slices

Instructions

  1. Preheat oven to 325°F (160°C).

  2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then let cool.

  3. In a large mixing bowl, beat the cream cheese until smooth.

  4. Add sugar and mix until creamy. Add eggs one at a time, mixing well after each.

  5. Add sour cream, lemon and lime juice, zest, and vanilla. Mix until smooth and combined.

  6. Pour the filling into the cooled crust and smooth the top.

  7. Bake for 50–60 minutes, or until the center is just set and slightly jiggly.

  8. Turn off oven, crack the door open, and let cheesecake cool inside for 1 hour.

  9. Chill in the fridge for at least 4 hours (preferably overnight).

  10. Before serving, top with whipped cream, zest, or citrus slices if desired.

Notes

  • Make sure cream cheese is fully softened to avoid lumps.

  • Don’t skip the chilling time — it helps the cheesecake set properly.

  • You can also use digestive biscuits instead of graham crackers for the crust.

Find it online: https://ukfinda.com/lemon-lime-cheesecake/