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Lemon Lime Refrigerator Cheesecake




Source of Recipe


By The Canadian Living Test Kitchen


List of Ingredients




1-1/2 cups (375 mL) shortbread cookie crumbs (about 18 cookies)
1/3 cup (75 mL) butter, melted
2 pkg (each 8 oz/250 g) cream cheese, softened
1 cup (250 mL) whipping cream
1/2 cup (125 mL) sweetened condensed milk
1 tbsp (15 mL) each finely grated lemon and lime rind
1/4 cup (50 mL) lime juice
1 tbsp (15 mL) granulated sugar
Lemon and lime rind curls


Recipe



In bowl, stir crumbs with butter until moistened; press onto bottom and up side of 10-inch (25 cm) pie plate. Refrigerate until firm, about 30 minutes.

In bowl, beat together cream cheese, half of the cream, the condensed milk, lemon and lime rinds, lime juice and sugar until fluffy. Scrape into prepared crust, smoothing top. Cover loosely and refrigerate until firm, about 4 hours. (Make-ahead: Refrigerate for up to 2 days.)

In bowl, whip remaining cream. Using piping bag or spoon, pipe rosettes or dollop onto top of cake. Top each with 1 each lemon and lime curl.

More Information


Tip: To make lemon and lime rind curls, use a channel cutter to cut long strands of rind, pressing gently to avoid cutting into the white pith. Roll around handle of wooden spoon; refrigerate for 30 minutes or until curls hold shape.