Description
A refreshing dessert delight featuring a zesty lemon-lime flavor, perfect for any occasion.
Ingredients
Scale
- For the Crust:
- 1 ½ cups (150 g) graham cracker crumbs (or digestive biscuits)
- ¼ cup (50 g) sugar
- ½ cup (115 g) unsalted butter, melted
- For the Cream Cake Filling:
- 2 packages (16 oz / 450 g total) cream cheese, softened
- 1 cup (200 g) sugar
- 3 large eggs
- 1 cup (240 ml) sour cream
- ½ cup (120 ml) heavy cream
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- Zest of 1 lemon + 1 lime
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- For the Topping:
- 1 cup (240 ml) heavy cream (whipped with 2 tbsp sugar)
- Lime slices (thin, for garnish)
- Lemon zest & lime zest (for sprinkling)
- Fresh herbs (mint or microgreens, optional)
Instructions
- Preheat oven to 325°F (160°C).
- Mix graham crumbs, sugar, and melted butter until sandy.
- Press into a 9-inch springform pan. Bake for 10 minutes. Cool slightly.
- Beat softened cream cheese and sugar until smooth.
- Add eggs one at a time, mixing on low speed.
- Mix in sour cream, heavy cream, flour, vanilla, zest, and juices until just combined.
- Pour filling over crust.
- Place pan in a water bath (to prevent cracks).
- Bake 45–50 minutes, until edges are set and center slightly jiggles.
- Turn off oven, crack door, and let cake cool 1 hour inside.
- Refrigerate at least 4 hours or overnight.
- Pipe whipped cream rosettes on top.
- Garnish with lime slices, lemon zest, and fresh herbs.
Notes
- Ensure cream cheese is softened for easy mixing.
- Chilling the cake overnight enhances the flavors.
- Use fresh citrus for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg