Delicious & aesthetically pleasing lemon-lime cheesecake

I have been thinking about this recipe for a long time and I finally made it happen.  This cheesecake is a fusion of three of my favorite desserts packed into one mouth-watering flavor explosion! If you are looking for a delicious summer cheesecake combined with some sweet citrus that compliments it well then, this recipe is for you!  (Please read the entire page if you plan to bake this.  Making this requires a little patience)

Lemon-lime cheesecake


Graham cracker pie crust:

1 1/2 cups of cinnamon graham crackers (ground in a food processor)

1/3 cup of sugar in the raw (adds texture to the crust)

6 tablespoons of unsalted melted butter

Lemon Curd:

4 large egg yolks

2/3 cups granulated sugar

1 tablespoon lemon zest

1/3 cup fresh lemon juice

6 tablespoons of unsalted butter

yellow food coloring (optional)

Lime Curd:

4 large egg yolks

2/3 cup granulated sugar

1 tablespoon lime zest

1/3 cup fresh lime juice

6 tablespoons of unsalted butter

green food coloring (optional)

Cheesecake filling:

2 pounds of cream cheese at room temperature 

2 cups of sugar

3 tablespoons of flour

4 teaspoons of vanilla extract

1 teaspoon of lemon zest

2 teaspoons of fresh lemon juice 

1/4 teaspoon of salt

1/2 cup of sour cream

I used a 9-inch springform pan and used heavy-duty foil to wrap on the bottom.  


For the crust

1. Preheat oven to 375 degrees Fahrenheit 

2. Add cinnamon graham crackers to a food processor with the sugar and blend.

3. Once you see crumbs add the melted butter and continue to blend.

4. Add your grinded-up graham crackers to a 9-inch springform pan and press the mixture evenly.

5. Bake for 7 minutes, remove, and set aside on a rack to cool.

Note: If you do not have a food processor add your graham crackers to a Ziplock bag, seal it, and continuously hit it with a rolling pin until you get crumbs.

For the curds

6. In a double boiler heat some water in the bottom pot until it starts to boil.

7. Once the water is boiling then add your top pot.

8. In the top pot add your citrus juice (lemon or lime juice depending on which one you do first), sugar, and citrus zest (If you start with lemon juice then add lemon zest; if you start with lime juice then add lime zest), and egg yolks.  Whisk together continuously and do not leave it unattended.  If you want to add food coloring, then you can do so here while whisking.  Continue whisking until the mixture thickens.  If the mixture is not thickening turn up the heat on your stove.  

9. Once the mixture thickens remove it from the heat and add it to a heat-safe bowl.

10. Add the butter and mix until it is melted and incorporated.

The mixture will continue to thicken as it cools.

11. Get your prepared pie crust and pour the curd inside.  Cover and freeze until the curd is very firm.

Repeat steps 6 through 11 for your other curd.

Note: If you do not have a double boiler, use a pot and set a metal mixing bowl inside as I did in my video.  Make sure to use oven mitts or a kitchen towel to protect your hands. 

Cheesecake filling

12. Lower oven temperature to 325 degrees Fahrenheit. 

13. Add cream cheese, flour, and sugar in a large mixing bowl.

14. Beat on medium speed until smooth.  Be sure to scrape down the sides to make sure that everything mixes evenly.  

15. Add the vanilla, lemon zest, lemon juice, and salt and beat on low speed until everything is just combined.

16. Add your eggs one at a time and mix on low until incorporated.

17. Mix in sour cream.  Be careful not to overmix.

18. Remove your pie crust with your curd from the freezer (check to see if the curd is set and firm)

19. Pour the cheesecake filling on top of the firm curd.

20. Wrap the bottom of the springform pan very well with heavy-duty foil then set it into a large roasting pan.  

21. Add hot water into the large roasting pan (the heavy-duty foil will keep the water out of your cheesecake)

22. Make sure your oven is at 325 degrees Fahrenheit then place your cheesecake in the oven and bake until it is set (about 1 hour and 30 minutes to 1 hour and 45 minutes)

23. Carefully remove your cheesecake from the oven.

24. Remove your cheesecake from the roasting pan with water and set it on a wire tray.  Allow it to come to room temperature.

25. Run a thin-bladed knife around the cheesecake crust in case it sticks to the sides (this will prevent it from cracking).

26. Remove the foil from the bottom of the pan.

27. Wrap the cheesecake in saran wrap and store it in the fridge (be generous with the saran wrap so no air gets into your cheesecake) overnight or at least for 8 hours.

28. Enjoy your beautiful and delicious cheesecake!

Note:  This cheesecake is many different recipes in one.  One of those recipes is the cheesecake filling from once upon a chef (@onceuponachef on instagram).