zesty citrus cheesecake
|
Ingredients |
|
1 1/2 cups |
graham cracker crumbs |
375 ml |
|
1/3 cup |
butter, melted |
75 ml |
|
2- 250 g |
packages cream cheese, softened |
2-8 oz |
|
2 cups |
whipping cream, divided |
500 ml |
|
1 can |
sweetened condensed milk |
300 ml |
|
1 |
lemon, finely grated, zest only |
|
|
2 |
large limes, finely grated, zest and juice |
|
|
2 tbsp |
icing sugar |
30 ml |
| Directions |
|
Combine
melted butter And graham cracker crumbs in a bowl. Press firmly
onto bottom of 10" (25 cm) spring form pan. In a bowl, beat together
cream cheese, 1/2 cup (125 ml) of whipping cream, sweetened condensed
milk, lemon zest, lime zest, and lime juice until smooth and fluffy.
Pour on top of crust and smooth top. In a clean bowl beat remaining
whipping cream and icing sugar until stiff peaks form. Dollop onto cake,
covering entire top. Cover loosely and refrigerate until firm, about 4
hours. Can be refrigerated for up to 2 days. |
|
Nutrient Content |
|
Per Serving: Energy: 630.74 Kcal ·
Carbohydrate: 42.40 g · Protein: 8.99 g · Fat (Total): 48.79
g · Calcium: 196.28 mg |
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