Lemon Lime Refrigerator Cheesecake

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

1. 1

   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.

2. 2

   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.).

3. 3

   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.

4. 4

   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.