The keys to this creamy and super-citrusy cheesecake? Well, there's cream cheese, of course—and lime sherbet!
What You Need
Original recipe yields 16 servings
9 graham crackers, finely crushed (about 1-1/2 cups)
2 Tbsp. sugar
1/4 cup butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
6 cups lime sherbet
3 lime slices
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Let's 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. Remove rim from pan. Garnish dessert with lime slices just before serving.
Enjoy a serving, one slice, of this cool dessert on occasion.
How to Make Twisted Lime Slices
Cut lime into thin slices. Make small slit on edge of each lime slice, then twist and place on top of cheesecake.
How to Easily Serve the Cheesecake
Let frozen cheesecake stand at room temperature for a few minutes to soften slightly before cutting into wedges to serve.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.