750 g philadelphia brick cream cheese spread light softened
3 eggs
1.3 cups honey maid graham cracker crumbs
2 lime zest juiced
0.8 cup sugar
0.8 cup cool whip whipped topping light thawed
Equipment
bowl
frying pan
oven
knife
hand mixer
spatula
springform pan
Directions
Heat oven to 350 degrees F.
Mix graham crumbs and butter; press onto bottom of 9 inch springform pan.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
Add lime peel and juice; mix well.
Add eggs, one at a time, beating on low speed after each addition just until blended.
Pour over crust.
Bake 45 to 50 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate at least 4 hours before serving. Top with whipped topping just before serving. Store leftovers in refrigerator.
