In a large mixing bowl, blend cream cheese until smooth.
Add in both the lime and orange juice.
Add in one egg and two egg yolks.
To easily seperate the egg yolks from the whites, you can either break the shell in half and "toss" the yolk back and forth between the two halves. OR you can break the egg into your hand and open your fingers just enough to let the white slip through. I prefer to do it the first way because it is much less messy.
Add in a can of sweetened condensed milk. Set aside.
You'll need a whole bunch of oreos. I wanted the crust extra chocolatey so I used the chocolate stuffed variety.
Using a food processor, turn the oreos into crumbs until you have at least 2 cups. Combine the crumbs with softened butter.
Press the crust mixture into the bottom of a springform pan.
Pour in filling. Mine could have used another minute or two in the blender. Luckily most of the lumps will vanish when you bake the pie.
Place the pie in an oven at 325 and bake for 15-20 minutes or until the center is set and nolonger wet and jiggly.
While the pie is baking, you can make the whipped cream. I like putting the beaters and bowl in the freezer when I'm making the pie so that by the time it's ready for the oven, they've gotten a nice chill. Chilling the beaters and bowl before you whip the cream dramatically speeds up whipping time.
Pour in cream and whip away.
Beat until the cream begins to form stiff peaks. Test this by pulling your beaters out of the cream and tip them upside down, like so. If the "peaks" retain their shape while upside down, the cream is ready.
Be careful while you're beating the cream because if you go too far, it'll separate and turn into a lump of butter. Homemade butter
After the cream has reached it's stiff peak condition, add in a tsp. vanilla and 1/2 c. powdered sugar. Blend on low speed until combined.
Right around now the pie is ready to come out of the oven. Pull it out, allow it to cool for 30 minutes and then place it in the fridge for at least 2 hours, preferrably overnight.
Spoon the whipped cream over the top of the pie before serving. I grated a little bit of chocolate as a garnish for the top. Because I like chocolate and it makes me happy. :)
Citrus Cream Pie (Printable Recipe)
1/3 c. lime juice (preferrably from key limes if you have them in your area)
1/3 c. orange juice
8 oz. cream cheese, softened
1 whole egg
2 egg yolks
14 oz. sweetened condensed milk
2 c. oreo crumbs
4 tbsp. butter, softened
1 pint heavy whipping cream
1 tsp. vanilla
1/2 c. powdered sugar
In a large mixing bowl, beat cream cheese until smooth. Add juices, egg, and egg yolks; blend. Beat in sweetened condensed milk. Set filling aside.
Combine oreo crumbs and butter. Press mixture into the bottom, and slightly up the sides, of a springform/cheesecake pan. Pour the filling into the pan. Bake at 325 for 15-20 minutes or until the center is set and nolonger jiggles. Allow to cool. Refrigerate for at least two hours.
In a chilled bowl, beat cream until stiff peaks form. Add vanilla and powdered sugar, beating just long enough to combine so as not to overbeat the cream. Spoon the whipped cream over the pie before serving. Garnish with grated chocolate (optional).