Categories: Cheesecake, Dessert

Ingredients

• Graham Cracker Crust:
• 1 1/4 cups graham cracker crumbs
• 3 tablespoons sugar
• 1/4 cup butter, melted
• Limon Filling:
• 24 ounces cream cheese
• 3/4 cup sugar
• 1/4 cup sour cream
• 5 teaspoons cornstarch
• 4 eggs
• 1 egg yolk
• 1/4 cup frozen limeade concentrate, thawed
• 1/4 cup frozen lemonade concentrate, thawed
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh lemon juice
• 1 teaspoon finely shredded lime peel
• 1 teaspoon finely shredded lemon peel
• 1 teaspoon vanilla extract
• Easy Limon Topping:
• 1 cup whipping cream
• 1 tablespoon sugar
• 1 teaspoon finely shredded lime peel
• 1 teaspoon finely shredded lemon peel
• 1 small lime wedge
• 1 small lemon wedge

Directions

1. Make the crust: in a bowl, combine the crumbs and sugar; add in melted butter.

2. Stir until well combined.

3. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan; set aside.

4. Make the filling: in a big bowl, combine the cream cheese, sugar, sour cream, and cornstarch.

5. Beat, using an electric mixer, until smooth.

6. Add in eggs and egg yolk, one at a time, beating well after each addition.

7. Beat in limeade and lemonade concentrates, juices, peels, and vanilla extract.

8. Pour cream cheese mixture over crust.

9. Bake in preheated 350° oven for 15 minutes.

10. Decrease temperature to 200° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.

11. Remove the cake from the oven and run a knife around the inside edge of the pan.

12. Chill, uncovered, overnight.

13. Before ready to serve, make the topping: in a small bowl beat whipping cream, sugar, lime and lemon peel with an electric mixer until stiff peaks form.

14. Pipe whipped cream mixture around the edge of the cheesecake.

15. Garnish with lime and lemon wedges; chill until serving time.

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