 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 810 |
|
The citrus juice and zest in this cheesecake makes it a favourite in my family and at pot-lucks. I have made it with Splenda instead of sugar, and it works well. Ingredients:
1 1/4 c graham cracker crumbs |
1/2 c melted butter |
3 pkg light cream cheese, softened |
1 c granulated sugar |
1 tsp vanilla |
1 tbsp each lemon, lime, orange juice |
1 tbsp each lemon, lime, orange zest |
3 eggs |
Directions:
1. Combine crumbs and butter; press onto bottom of 9” springform pan.
2. Beat cream cheese, sugar, vanilla at medium speed until well blended. Blend in juices and peels.
3. Add eggs, one at a time; mix until just blended. Pour over crust
4. Bake at 350 for 45-50 minute or until centre is almost set. Cool completely, then refrigerate 4 hours or overnight.
5. Garnish with fresh citrus slices.
|
|