The key to this creamy and super-citrusy cheesecake? Well, there's cream cheese, of course—and lime sherbet!
What do I need ?
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/2 cups graham crumbs
1/2 cup plus 2 Tbsp. sugar, divided
1/4 cup butter, melted
2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
6 cups lime sherbet, slightly softened
3 lime slices
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How do I make it ?
Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
Beat cream cheese and 1/2 cup sugar in large bowl with mixer until blended. Gradually add sherbet, mixing well after each addition; pour over crust.
Freeze 4 hours or until firm. Garnish with lime slices before serving.
Kraft Kitchen Tips!
Serving Frozen Cheesecake
Let cheesecake stand at room temperature to soften slightly before slicing.
How to Garnish with Twisted Lime Slices
Cut slit halfway into each lime slice; twist each slice before placing on cheesecake.
Calories From Fat
% Daily Value
Fat 15 g
Saturated fat 9 g
Cholesterol 45 mg
Sodium 240 mg
Carbohydrate 32 g
Fibre 1 g
Sugars 25 g
Protein 4 g
16 servings, 1 piece (113 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.