Lemon Lime Refrigerator Cheesecake

Name: Lemon Lime Refrigerator Cheesecake
Prep time: 15 min
Total time: 15 min
Yield: 10 serving(s)
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)

Submitted by Sandi From CA

"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."

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Ready In:: 15mins
Ingredients:: 10
Serves:: 10

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

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.
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.).
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.
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.