Lemon-Lime Cheesecake Recipe

Preheat the oven to 325°F (163°C). Grease a 6-inch springform pan.

In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of the pan to form the crust.

In a separate bowl, beat cream cheese and sugar until smooth. Add lemon juice, lime juice, lemon zest, lime zest, and vanilla extract. Mix well.

Beat in the eggs, one at a time, until fully incorporated.

Pour the filling over the crust in the pan and smooth the top with a spatula.

Bake for 40-45 minutes, or until the edges are set and the center is slightly jiggly.

Remove from the oven and let it cool in the pan for 10 minutes. Then, carefully remove the sides of the pan.

Refrigerate for at least 4 hours, or overnight, before serving.

Serve chilled and garnish with additional lemon and lime zest if desired.