Lemon Lime Refrigerator Cheesecake |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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This fresh, citrusy cake needs no baking, not even the crust. And it's perfect for those of us who prefer not-too-sweet desserts. Ingredients:
1 1/2 cups shortbread cookie crumbs (about 18 cookies) |
1/3 cup butter, melted |
2 (8 ounce) packages cream cheese, softened |
1 cup whipping cream |
1/2 cup sweetened condensed milk |
1 tablespoon finely grated lemon zest |
1 tablespoon finely grated lime zest |
1/4 cup lime juice |
1 tablespoon granulated sugar |
lemon rind, curls and lime rind curls to garnish (see tip at end of recipe) |
Directions:
1. Stir cookie crumbs with butter in a bowl until moistened; press into the bottom and up the sides of a 10-inch pie plate. Refrigerate until firm, about 30 minutes.
2. Beat together cream cheese, HALF of the cream, the condensed milk, lemon and lime rinds, lime juice and sugar in a bowl 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.).
3. 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.
4. 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.
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