Citrus Cheesecake Recipes

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SUNNY CITRUS CHEESECAKE



Sunny Citrus Cheesecake image

This beautiful layered cheesecake takes a bit longer to make, but the end result is so worth it! Citrus seems to be the perfect ending for an Easter meal, and the bright flavors really shine in this dessert. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 2h

Yield 16 servings.

Number Of Ingredients 22

1 cup all-purpose flour
1/3 cup sugar
1 teaspoon grated lemon zest
1/3 cup cold butter, cubed
4 packages (8 ounces each) cream cheese, softened
1-1/3 cups sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
4 large eggs, room temperature, lightly beaten
1/4 cup lime juice
1 tablespoon grated lime zest
3 drops green food coloring
1/4 cup lemon juice
1 tablespoon grated lemon zest
6 drops yellow food coloring, divided
1/4 cup orange juice
1 tablespoon grated orange zest
2 drops red food coloring
3/4 cup sour cream
1 tablespoon sugar
1/4 teaspoon lemon extract
Optional: Orange slices, lime slices and lemon slices

Steps:

  • Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix flour, sugar and zest; cut in butter until crumbly. Press onto bottom of prepared pan. Bake until edges are lightly browned, 25-30 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in flour and vanilla. Add eggs; beat on low speed just until blended. Divide batter into thirds. To 1 portion, add lime juice, lime zest and green food coloring. Pour batter over crust., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, about 25 minutes., Meanwhile, to another portion of batter, add lemon juice, lemon zest and 3 drops yellow food coloring. Carefully remove pan from oven. Gently spoon over lime layer. Return to oven; bake until center is just set and top appears dull, about 25 minutes., To remaining batter, add orange juice, orange zest, red food coloring and remaining 3 drops yellow food coloring. Carefully remove pan from oven. Gently spoon over lemon layer., Return to oven; bake until center is just set and top appears dull, 30-35 minutes. Carefully remove pan from oven., In a small bowl, whisk topping ingredients. Gently spoon over cheesecake in small dollops; spread carefully. Return to oven; bake 5 minutes., Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, top with orange, lime and lemon slices. Refrigerate leftovers.

Nutrition Facts : Calories 394 calories, Fat 27g fat (16g saturated fat), Cholesterol 117mg cholesterol, Sodium 231mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 0 fiber), Protein 6g protein.

CITRUS CHEESECAKE



Citrus Cheesecake image

Here's the perfect cheesecake for spring. The rich cookielike crust and creamy filling make the zesty citrus taste a wonderful surprise. -Marcy Cella, L'Anse, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 12-14 servings.

Number Of Ingredients 20

1/2 cup butter, softened
1/3 cup sugar
1 large egg yolk
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 teaspoon grated lemon zest
FILLING
5 packages (8 ounces each) cream cheese, softened
1-3/4 cups sugar
3 tablespoons all-purpose flour
1-1/2 teaspoons grated lemon zest
1-1/2 teaspoons grated orange zest
1/4 teaspoon vanilla extract
5 large eggs, lightly beaten
2 large egg yolks, lightly beaten
1/4 cup heavy whipping cream
TOPPING
1-1/2 cups sour cream
3 tablespoons sugar
1 teaspoon vanilla extract

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and lemon zest; gradually add to creamed mixture. Mix until dough forms a ball and pulls away from the sides of the bowl. Divide dough in half; cover and refrigerate for 1 hour or until easy to handle. , Remove sides of a 9-in. springform pan. Grease bottom. Between waxed paper, roll half the dough to fit bottom of pan. Peel off top paper; invert dough onto bottom of pan. Remove paper; trim dough to fit pan. , Place on a baking sheet. Bake at 400° for 6-8 minutes or until lightly browned. Cool completely on a wire rack. , Attach sides of the pan and grease sides. Pat remaining dough 1-1/2 in. up sides of pan, pressing dough to bottom crust to seal., For filling, in another large bowl, beat the cream cheese, sugar, flour, lemon and orange zest and vanilla until smooth. Add eggs and yolks; beat on low speed just until combined. Stir in cream just until combined. Pour into crust. Return pan to baking sheet. , Bake at 400° for 10 minutes. Reduce heat to 325°; bake 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Combine topping ingredients; spread over cheesecake. Refrigerate overnight.

Nutrition Facts : Calories 442 calories, Fat 25g fat (15g saturated fat), Cholesterol 196mg cholesterol, Sodium 165mg sodium, Carbohydrate 45g carbohydrate (34g sugars, Fiber 0 fiber), Protein 7g protein.

CITRUS CHEESECAKE



Citrus Cheesecake image

A great tasting citrus cheesecake with a marmalade glaze. Garnish with orange slices and sprigs of mint.

Provided by NATHAN14

Categories     Desserts     Cakes     Cheesecake Recipes

Time 2h

Yield 12

Number Of Ingredients 20

1 egg yolk
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
¼ teaspoon vanilla extract
1 ¼ cups all-purpose flour
⅓ cup white sugar
½ cup butter, room temperature
1 egg white
3 (8 ounce) packages cream cheese
1 ⅔ cups white sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 tablespoon grated orange zest
2 teaspoons grated lime zest
1 ½ teaspoons grated lemon zest
½ teaspoon vanilla extract
3 eggs
1 cup sour cream
⅔ cup orange marmalade
2 teaspoons fresh lemon juice

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Butter a 9 inch springform pan. In a small bowl, whisk together egg yolk, 1 tablespoon lemon juice, 1 teaspoon lemon peel and 1/4 teaspoon vanilla. In the bowl of a food processor, combine flour and 1/3 cup sugar. Add butter and process until coarse crumbs form. With machine running, add yolk mixture and blend until moist clumps form. Press dough onto bottom and 1 1/2 inches up sides of prepared pan. Freeze crust 10 minutes.
  • Brush crust lightly with egg white. Bake until crust is pale golden, about 15 minutes. Cool on rack while preparing filling. Reduce oven temperature to 350 degrees F (175 degrees C).
  • In a large bowl, beat cream cheese and 1 2/3 cups sugar until smooth. Beat in cornstarch, 1 tablespoon lemon juice, orange zest, lime zest, 1 1/2 teaspoon lemon zest and 1/2 teaspoon vanilla. Beat in eggs one at a time, then stir in sour cream. Pour filling into crust.
  • Bake in the preheated oven for 55 to 60 minutes, or until puffed and cracked around edges and center moves only slightly when pan is gently shaken. Allow to cool to room temperature, then refrigerate overnight.
  • In a saucepan over medium heat, boil marmalade and 2 teaspoons lemon juice until slightly reduced, about 2 minutes. Spread warm glaze on top of cake. Chill cake 10 minutes. Remove pan sides and transfer cake to serving plate.

Nutrition Facts : Calories 555.5 calories, Carbohydrate 59.3 g, Cholesterol 153.9 mg, Fat 33 g, Fiber 0.6 g, Protein 8.4 g, SaturatedFat 20.2 g, Sodium 263.6 mg, Sugar 44.4 g

TRIPLE-CITRUS CHEESECAKE



Triple-Citrus Cheesecake image

This Triple-Citrus Cheesecake is a delicious enigma. It's rich, but not heavy. Sweet, yet tart and refreshing. Make it and enjoy the contradictions.

Provided by My Food and Family

Categories     Home

Time 6h35m

Yield 16 servings

Number Of Ingredients 9

1 cup graham cracker crumbs
1/3 cup packed brown sugar
1/4 cup butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup granulated sugar
2 Tbsp. flour
1 tsp. vanilla
4 eggs
1 tsp. zest and 1 Tbsp. juice from 1 each lemon, lime and orange

Steps:

  • Heat oven to 325°F.
  • Combine graham crumbs, brown sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
  • Beat cream cheese, granulated sugar, flour and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in remaining ingredients; pour over crust.
  • Bake 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Nutrition Facts : Calories 330, Fat 23 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 130 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g

CITRUS CHEESECAKE WITH BERRIES



Citrus Cheesecake with Berries image

Meet a grand and tasty cheesecake you'll be proud to serve. Be ready to share the recipe!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 14h5m

Yield 16

Number Of Ingredients 16

1 cup Gold Medal™ all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup sugar
1 tablespoon grated lemon peel
1 egg yolk
5 packages (8 oz each) cream cheese, softened
1 3/4 cups sugar
3 tablespoons Gold Medal™ all-purpose flour
1 tablespoon grated orange peel
1 tablespoon grated lemon peel
1/4 teaspoon salt
5 eggs
2 egg yolks
1/4 cup whipping cream
3/4 cup whipping cream
1/2 cup fresh raspberries

Steps:

  • Move oven rack to lowest position. Heat oven to 375°F. Lightly grease 10-inch springform pan. In medium bowl, mix all crust ingredients, using hands. Press one-third of mixture evenly on bottom of pan. Press remaining mixture halfway up side of pan. Bake 8 to 10 minutes or until light golden brown.
  • In large bowl, beat cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, the orange peel, lemon peel and salt with electric mixer on medium speed about 1 minute or until smooth. Beat in eggs, 2 egg yolks and 1/4 cup whipping cream, beating on low speed until well blended. Pour into baked crust (pan will be full). Bake 20 minutes.
  • Reduce oven temperature to 300°F. Bake about 35 minutes longer or until center is set. (Do not insert a knife because the hole could cause cheesecake to crack.) Turn off oven and leave cheesecake in oven 15 minutes. Cool in pan on cooling rack 15 minutes.
  • Run knife around side of pan to loosen cheesecake. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 9 hours but no longer than 48 hours.
  • Run knife around side of pan to loosen cheesecake; carefully remove side of pan. In chilled small bowl, beat 3/4 cup whipping cream with electric mixer on high speed until stiff. Spread whipped cream over top of cheesecake. Garnish with raspberries. Store in refrigerator.

Nutrition Facts : Calories 525, Carbohydrate 35 g, Cholesterol 200 mg, Fat 6 1/2, Fiber 1 g, Protein 10 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 340 mg

CITRUSY CHEESECAKE



Citrusy Cheesecake image

The nice thing about this cheesecake is that it doesn't require a water bath or any sort of special baking pan: More shallow than a traditional version, it gets baked right in a pie plate (or tart pan, if you've got that). While there are zest and juice inside the cream cheese filling, it's the fresh sliced citrus on top that makes this cake Creamsicle-like, so don't skip it. The ultimate do-ahead dessert, this cheesecake can be baked three or so days in advance, just make sure to wrap it tightly as cream cheese tends to easily pick up on that "fridge" scent.

Provided by Alison Roman

Categories     cakes, dessert

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 13

8 ounces/225 grams vanilla wafers or graham crackers
3 tablespoons light brown sugar
6 tablespoons/85 grams unsalted butter, melted
Pinch of kosher salt
1 pound/455 grams (two 8-ounce/225-gram packages) cream cheese, not the whipped kind, preferably at room temperature
1 cup/240 milliliters sour cream or full-fat Greek yogurt
1/2 cup/100 grams granulated sugar
2 large eggs
3 tablespoons fresh grapefruit, lemon, lime or orange juice
3 tablespoons finely grated grapefruit, lemon, lime or orange zest
Pinch of kosher salt
Sliced citrus, for serving
Flaky sea salt, for serving

Steps:

  • Make the crust: Heat oven to 325 degrees.
  • Pulse cookies in a food processor until you've got a nice fine crumb (but not a powder). You can also do this by hand if you like, by placing the cookies in a resealable bag and crushing or smashing with a skillet or rolling pin, but you will need a food processor for the filling.
  • Transfer crumbs to a medium bowl and add brown sugar and butter, followed by a pinch of salt. Using your hands, mix until the crumbs are evenly coated and the mixture has a nice, wet-sand texture.
  • Press the crust onto the bottom and up the sides of a 9-inch pie plate, tart pan or springform pan. (Alternatively, you could use a cake pan lined with parchment. You can even use an 8-by-8-inch baking dish here, although expect a slightly thicker outcome.) Use the bottom of a measuring cup or small bowl to make sure the crust is really pressed in there, otherwise the cake could be challenging to cut later on.
  • Bake the crust until it is lightly golden brown at the edges (it gets baked one more time, so best not to overdo it here), 10 to 12 minutes.
  • Make the filling: Combine cream cheese, sour cream and granulated sugar in the bowl of a food processor and process until the mixture is extremely smooth and well blended, a minute or two, scraping down the sides as needed to incorporate any stubborn chunks of cream cheese. Add eggs, grapefruit juice, zest and a pinch of kosher salt and keep processing until it's even smoother and creamier than before (a miracle!), another 30 seconds or so.
  • Pour filling into baked crust (you may have some leftover filling depending on your chosen vessel) and bake until mostly set (a little jiggle is fine), 20 to 30 minutes. The filling should not brown at all.
  • Turn oven off and open the door a crack. Let the tart sit in the oven for a few minutes before transferring it to a wire rack on the counter to cool completely. Then place the tart in the refrigerator to chill for at least 1 hour. (This is to prevent any unsightly cracks from appearing on the surface, which can happen when there is a sudden or drastic change in temperature.)
  • To serve, scatter fresh citrus slices on top and sprinkle with a little flaky salt.

CITRUS CHEESECAKE WITH MARMALADE GLAZE



Citrus Cheesecake with Marmalade Glaze image

Categories     Dairy     Dessert     Bake     Cream Cheese     Fall     Winter     Jam or Jelly     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8 to 10

Number Of Ingredients 22

Crust
1 large egg, separated
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
1/4 teaspoon vanilla extract
1 1/4 cups all purpose flour
1/3 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
Filling
3 8-ounce packages cream cheese, room temperature
1 2/3 cups sugar
2 tablespoons cornstarch
1 tablespoon plus 2 teaspoons fresh lemon juice
1 tablespoon grated orange peel
2 teaspoons grated lime peel
1 1/2 teaspoons grated lemon peel
1/2 teaspoon vanilla extract
3 large eggs
1 cup sour cream
2/3 cup orange marmalade
Orange slices
Fresh mint sprigs

Steps:

  • For Crust:
  • Position rack in center of oven; preheat to 425°F. Butter 9-inch-diameter springform pan with 2-inch-high sides. Whisk egg yolk, lemon juice, lemon peel and vanilla in small bowl to blend. Blend flour and sugar in processor. Add butter and process until coarse crumbs form. With machine running, add yolk mixture and blend until moist clumps form. Press dough onto bottom and 1 1/2 inches up sides of prepared pan. Freeze crust 10 minutes.
  • Whisk egg white until foamy. Brush crust lightly with some egg white. Bake until crust is pale golden, about 15 minutes. Cool on rack while preparing filling. Reduce oven temperature to 350°F. for filling: Using electric mixer, beat cream cheese in large bowl until smooth. Add sugar; beat until well blended. Beat in 2 tablespoons cornstarch, 1 tablespoon lemon juice, all citrus peel and vanilla. Add eggs 1 at a time, beating just until blended after each addition. Beat in sour cream. Pour filling into crust. Bake cake until puffed and cracked around edges and center moves only slightly when pan is gently shaken, about 55 minutes. Remove from oven. Run small knife around sides of pan to loosen cake. Cool cake in pan on rack. Refrigerate cake overnight.
  • Boil marmalade and 2 teaspoons lemon juice in saucepan until slightly reduced, about 2 minutes. Spread warm glaze atop cake. Chill cake 10 minutes. Remove pan sides. Transfer cake to platter. Garnish with orange and mint.

CITRUS CHEESECAKE



Citrus Cheesecake image

Provided by Food Network

Categories     dessert

Time 6h15m

Yield 8 to 10 servings

Number Of Ingredients 11

1/2 cup slivered almonds, toasted (see Note)
2 1/2 pounds cream cheese, softened
3 tablespoons allpurpose flour
1 1/2 cups sugar
Grated zest of 1 lemon
Grated zest of 2 oranges
5 eggs
2 egg yolks
1/2 teaspoons vanilla extract
1 cup sour cream, for garnish (optional)
Thinly sliced kumquats, for garnish (optional)

Steps:

  • Preheat the oven to 325 degrees. Butter a 9inch round cake pan. Coat the bottom and sides with the toasted almonds.
  • In a large bowl, beat the cream cheese with an electric mixer at low speed until soft and smooth, about 1 minute. Combine the flour and sugar in another bowl and then add to the beaten cream cheese. Mix well, scraping down the sides of the bowl occasionally. Beat in the grated citrus zests. Add the eggs, egg yolks and vanilla extract. Mix thoroughly, frequently scraping down the sides of the bowl, until the batter is perfectly smooth.
  • Pour the batter into the prepared pan, tapping the bottom on a counter four or five times to eliminate air pockets. Place the cake pan inside a large roasting pan and pour in hot tap water until it reaches halfway up the sides of the cake pan. Bake 1 hour, or until the center feels firm when pressed. Immediately remove the cake pan from the larger pan and set aside to cool on a rack. Refrigerate 4 to 6 hours or overnight.
  • To serve, place the pan over a low burner for about 1 minute to melt the butter. Invert onto a plate and then invert again onto a serving platter so the nuts are on the bottom. To garnish, if desired, spread the sour cream evenly over the top and then cover the top with rows of thinly sliced kumquats.

RICOTTA CITRUS CHEESECAKE



Ricotta Citrus Cheesecake image

Lemon, lime and orange zest perk up this ricotta-based cheesecake. A graham cracker crust provides crunch while a dusting of confectioners' sugar adds a pretty finish.

Provided by Food Network Kitchen

Time 6h25m

Yield 12

Number Of Ingredients 12

2 pounds fresh whole-milk ricotta cheese
8 tablespoons (1 stick) unsalted butter, melted
2 1/2 cups finely ground graham cracker crumbs (about 18 crackers)
1 1/4 cups granulated sugar
1/4 teaspoon fine salt
2 teaspoons pure vanilla extract
1 teaspoon lemon zest
1/2 teaspoon almond extract
1/2 teaspoon lime zest
Zest of 1 orange
6 large eggs, lightly beaten
Confectioners' sugar, for dusting

Steps:

  • Position a rack in the center of the oven and preheat to 325 degrees F. Wrap foil around the bottom of a 9-inch springform pan.
  • Spoon the ricotta into a fine mesh strainer set over a large bowl and set aside until well drained.
  • Meanwhile, brush the inside of the a 9-inch springform pan with a little of the melted butter. Mix the graham cracker crumbs, remaining melted butter, 1/4 cup granulated sugar and salt together in a medium bowl until well moistened. Firmly press the mixture into the bottom and all the way up the sides of the pan. Bake until golden brown, about 15 minutes. Cool completely on a wire rack.
  • Raise the oven temperature to 350 degrees F and bring a large pot of water to a boil and keep hot.
  • Beat the drained ricotta, remaining 1 cup granulated sugar, vanilla, lemon zest, almond extract, lime zest and orange zest in a large bowl using an electric mixer on medium speed until combined. Add the eggs and beat until just combined, taking care not to over beat the mixture. Pour into the cooled crust. Place the springform pan in a deep roasting pan and transfer to the oven rack and carefully pour the hot water into the roasting pan until it reaches about halfway up the sides of the pan.
  • Bake until the cheesecake is slightly jiggly in the center and very lightly browned on top, about 1 hour and 35 minutes. Careful of splashing the hot water, remove the roasting pan from the oven and immediately transfer the cheesecake to a rack to cool completely. Refrigerate until well chilled, at least 2 hours up to overnight.
  • At least thirty minutes before serving, run a knife along the edge of the pan to loosen the cheesecake, release the pan and carefully lift the ring off. Dust the top with confectioners? sugar.

CITRUS-AND-SPICE CHEESECAKE



Citrus-and-Spice Cheesecake image

Come to the bright side for dessert with this beautiful cheesecake that could moonlight as a centerpiece. The juicy, sweet-tart mixed citrus segments that are placed on top balances the creamy, gingerbread-spiced filling perfectly. Served cold from the fridge, it's a refreshing, unexpected dessert to cap off a big feast.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h

Yield Serves 10

Number Of Ingredients 12

1 stick unsalted butter, melted, plus more, room temperature, for pan
12 graham-cracker sheets, ground into fine crumbs (1 1/2 cups)
1 cup plus 3 tablespoons sugar
1 pound cream cheese, room temperature
1/2 cup sour cream, room temperature
1 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of kosher salt
2 large eggs, room temperature, lightly beaten
1 1/4 teaspoons unflavored powdered gelatin (from 1 envelope)
1/4 cup fresh lemon juice
Mixed citrus-fruit segments, such as grapefruit, Cara Cara oranges, navel oranges, and blood oranges

Steps:

  • Preheat oven to 350°F. Butter a 10-inch springform pan. In a bowl, combine cracker crumbs, 2 tablespoons sugar, and melted butter; press into bottom of pan. Bake until firm, about 10 minutes. Let cool completely on a wire rack. Reduce oven to 325°.
  • Bring a kettle of water to a boil. Beat cream cheese and sour cream on medium speed until smooth. Beat in 3/4 cup sugar, spices, and salt. Add eggs and beat until smooth.
  • Wrap bottom half of springform pan in foil. Pour in filling and place inside a roasting pan. Transfer to oven and pour boiling water into roasting pan until it's halfway up sides of springform pan. Bake until cake is just set in center, 35 to 40 minutes. Transfer springform pan to wire rack; let cool completely. Refrigerate until firm, at least 1 hour and up to 1 day.
  • Sprinkle gelatin over 1/4 cup water; let soften 1 minute. In a small saucepan over medium heat, combine remaining 1/3 cup sugar, lemon juice, and 1 cup water; cook, stirring, until sugar is dissolved. Remove from heat; stir in gelatin mixture until dissolved. Let cool completely.
  • Arrange citrus segments over cake. Gently pour gelatin mixture on top. Refrigerate overnight.
  • To serve, unmold cheesecake and place on a platter. Cut into slices with a serrated knife, using a sawing motion to cut segments; dip knife in warm water and wipe clean between cuts.

TRIPLE CITRUS CHEESECAKE



Triple Citrus Cheesecake image

I haven't had a chance to make this one yet, but sounds very good and easy to make, tell me what you think.

Provided by Anna P.

Categories     Cheesecake

Time 1h

Yield 12 serving(s)

Number Of Ingredients 12

1 1/4 cups graham cracker crumbs
1/4 cup melted butter
3 (250 g) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla
1 tablespoon lemon juice
1 tablespoon lime juice
1 tablespoon orange juice
1 tablespoon lemon, rind of
1 tablespoon lime peel
1 tablespoon orange rind
3 eggs

Steps:

  • Combine crumbs and butter; press onto bottom of 9-inch spring form pan.
  • Beat cream cheese, sugar and vanilla medium speed until well blended, Blend in juices and peels.
  • Add eggs one at a time; mix just until blended, Pour over crust.
  • Bake at 350`F for 45 to 50 minutes or until centre is almost set.
  • Cool completely, then refrigerate 4 hours or overnight.
  • If desired, garnish with fresh fruit or lemon lime and orange slices.

Nutrition Facts : Calories 370.3, Fat 27.4, SaturatedFat 15, Cholesterol 125.5, Sodium 294.5, Carbohydrate 26.6, Fiber 0.4, Sugar 21.6, Protein 6

TRIPLE CITRUS CHEESECAKE



Triple Citrus Cheesecake image

Refreshing! EDIT: I recently updated this recipe to include a walnut crust and white chocolate in the filling.

Provided by heidi

Categories     Cheesecake

Time 1h30m

Yield 1 cheesecake, 16 serving(s)

Number Of Ingredients 19

1 cup finely chopped vanilla wafer cookie
1/2 cup finely chopped walnuts
3 tablespoons sugar
1/4 cup butter, melted
24 ounces Philadelphia Cream Cheese
2/3 cup sugar
10 ounces white chocolate
1 teaspoon vanilla extract
1 lime, juice and zest of
1 lemon, juice and zest of
1 orange, juice and zest of
2 -3 drops yellow food coloring (optional)
3 large eggs and 2 egg yolks
1/4 cup flour, scant
1/2 cup heavy whipping cream
1 teaspoon lemon zest
1 1/2 teaspoons vanilla extract
confectioners' sugar, to taste
2 ounces white chocolate

Steps:

  • Gather filling ingredients aside to bring to room temperature.
  • CRUST:.
  • Grease and "sugar" a 9-inch springform pan (like you would grease and flour a cake pan).
  • In small mixer bowl, mix crust ingredients (best to chop the wafers and nuts in a food processor. Press mixture onto bottom of prepared pan. Bake 10 minutes at 325 degrees F.
  • FILLING:
  • Increase oven temperature to 500 degrees F. Place a pan of water on the lowest oven rack and spritz the top and sides of the oven with water.
  • Melt chocolate and set aside.
  • Beat cream cheese until fluffy on low speed. Scraping sides of bowl constantly, slowly incorporate the other ingredients in this order: sugar, chocolate, extract, zest, juices, food coloring, eggs (one at a time), and flour.
  • Pour into prepared pan and bake for 10 minutes. Decrease temperature to 215 degrees F and cook for another 50-60 minutes or until the sides look firm and the center is still jiggly.
  • Leave in the oven with the door slightly propped open until the pan is cool, and then transfer to the refrigerator (do not cover). Flavors peak after about 24-36 hours of refrigeration.
  • DECORATE (before serving):
  • Melt the remaining chocolate and drizzle over the top with a fork.
  • Whip the cream and flavor with lemon peel and vanilla. Sweeten to taste. Pipe around the edge of the cheesecake.
  • Tips:
  • Do not open the oven door until close to the end of the baking time.
  • Before baking, drop the cake on the counter repeatedly to bring air bubbles to the surface. Draw a sharp knife in the filling in a "S" shape to draw up bubbles.

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From truelemon.com


CITRUSY CHEESECAKE — ALISON ROMAN
2022-04-13 2 large eggs. 2 tablespoons/12g finely grated citrus zest (lemon, lime, tangerine, etc) Pinch of kosher salt. Thinly sliced citrus, for serving, optional. Directions. For the crust: 1. Preheat the oven to 325°. Pulse the cookies in a food processor until you’ve got a good, coarse crumb (not too sandy or powdery).
From alisoneroman.com


CITRUS CHEESECAKE RECIPE: HOW TO MAKE IT
Here's the perfect cheesecake for spring. The rich cookielike crust and creamy filling make the zesty citrus taste a wonderful surprise. —Marcy Cella, L'Anse, Michigan The rich cookielike crust and creamy filling make the zesty citrus taste a wonderful surprise.
From preprod.tasteofhome.com


CITRUS CHEESECAKE RECIPES | NAKICK.COM
2021-08-22 An ideal winter recipe that you'll at all times need to make with its tart sauce, scrumptious cream and crunchy biscuit base. Let's get you to the kitchen.
From nakick.com


CITRUS NO-BAKE CHEESECAKE - FROM MICHIGAN TO THE TABLE
2020-06-15 How to Make No-Bake Cheesecake. Step three, in a chilled mixing bowl combine cold 8oz of cream cheese, 1 cup sugar and 1 ½ teaspoon of vanilla. Scrape the sides of the bowl and mix again. Set aside and keep cold. Cream Cheese, Sugar & Vanilla in Mixing Bowl.
From frommichigantothetable.com


CITRUS CHEESECAKE RECIPE
2003-03-13 What Makes This Citrus Cheesecake Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Citrus Cheesecake. Ready to make this Citrus Cheesecake Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes that are simple to follow ...
From bakerrecipes.com


NO-BAKE CITRUS CHEESECAKE - RECIPES | GOYA FOODS
Step 2. Cheesecake Filling: In small microwave-safe bowl, add 1/4 cup lime juice. Sprinkle gelatin over top and let stand for 5 minutes. Stir in remaining lime juice. Microwave on HIGH for 45 to 60 seconds or until hot enough to dissolve gelatin. Stir in lemon juice; let cool to …
From goya.com


CITRUS CHEESECAKE RECIPE
2012-11-09 What Makes This Citrus Cheesecake Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Citrus Cheesecake. Ready to make this Citrus Cheesecake Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got …
From bakerrecipes.com


LEMON CHEESECAKE RECIPE - SIMPLY RECIPES
2022-03-16 Mix the cookie crumbs with the melted butter, sugar, and kosher salt until you get the consistency of wet sand, and the mixture clumps together when squeezed in the palm of your hand. Press the crust mixture into the bottom of a 10-inch springform pan in an even layer. You can either keep the crust layer only on the bottom, or on the bottom and ...
From simplyrecipes.com


LEMON CHEESECAKE RECIPE (WITH GINGERSNAP CRUST) | KITCHN
2022-04-11 Add 1/4 cup of the granulated sugar and 1/4 teaspoon kosher salt and stir until combined. Transfer to the springform pan and press evenly into the bottom and up the sides. Bake for 8 minutes. Meanwhile, finely grate the zest of 1 medium lemon (about 1 tablespoon). Juice the lemon until you have 3 tablespoons.
From thekitchn.com


CITRUS LIME NO-BAKE CHEESECAKE | EPICURE.COM
Preparation. Using a stand mixer or hand mixer, beat cream cheese with mix on medium-high speed until smooth. Scrape the sides of the bowl. Using a box grater or microplane, finely grate zest from lime, if desired. Using 2-in-1 Citrus Press, squeeze in juice from zested lime. Gradually add cream, whipping until soft peaks form.
From epicure.com


CITRUS CHEESECAKE DESSERT - RECIPES - RESTAURANTS ALL ACCOR
Spread the mixture inside a greased ring mould on a baking sheet. Bake at 165°C (325°F) for 15 minutes. Remove the ring while it is still warm, and place the biscuit in the fridge or freezer. Place the cheesecake disk on the biscuit. Decorate the top with the marinated lemon segments and then the candied citrus peels.
From restaurantsandbars.accor.com


EASY 4-STEP LEMON SAUCE FOR CHEESECAKE MADE WITH BUTTER
2022-06-26 Equipment. Step-By-Step Instructions To Make This Recipe Of Lemon Sauce For Cheesecake. Step 1: Prepare the Ingredients. Step 2: Make the Sauce Base. Step 3: Add the Flavoring Ingredients. Step 4: Store or Serve. Tips And Tricks For Making A Lemon Sauce For Cheesecake. All Wrapped Up – Lemon Sauce For Cheesecake. FAQs.
From cheesecakesworld.com


NO-BAKE LEMON CHEESECAKE - BACK TO BASICS - JANE'S PATISSERIE
2019-05-30 Pour in your Double Cream, and whisk. As the mixture is starting to thicken, add in your Lemon Juice (and yellow food colouring if using), and whisk again. Continue to whisk until very thick. Be careful to check the mixture frequently to see how thick it is, and fold through with a spatula to make it all even.
From janespatisserie.com


MIND-BLOWING CHEESECAKE RECIPES | JAMIE OLIVER
2020-06-24 Mind-blowing cheesecake recipes. With its gorgeously creamy filling and crumbly biscuity base, cheesecake is one of the nation’s favourite desserts. A basic cheesecake is easy to prepare, can be made well in advance, and is the perfect canvas for all sorts of flavours and toppings. Choose from classic, no-bake, frozen or fruity, and make ...
From jamieoliver.com


EASY MINI LEMON CHEESECAKES - THE BUSY BAKER
2020-04-16 Add a heaping tablespoon of the crumb mixture into the bottom of each paper liner and press down to pack the crumbs together to form a crust. Add the room temperature cream cheese to a large bowl and mix with a hand mixer on medium-high speed until creamy and smooth. Add the sugar and mix well for about 3 minutes.
From thebusybaker.ca


NO-BAKE MINI LEMON CHEESECAKE - LITTLE BROKEN
Combine the cream cheese and sugar. Beat until smooth and creamy. Add heavy cream, lemon juice, and vanilla. Beat on high until stiff peaks form. Spoon the cheesecake mixture evenly over the crusts. Use the back of a spoon or a small measuring cup to smooth the tops. Chill for at least 3 hours up to overnight.
From littlebroken.com


CITRUS CHEESECAKE BARS RECIPE | BY LEIGH ANNE WILKES
2016-04-15 Bake at 325 degrees F for 18-20 minutes. Mix together softened cream cheese, zest and salt. Add sweetened condensed milk and stir well until incorporated and no lumps of cream cheese remain. Whisk in egg yolk and add juices and stir gently until incorporated (mixture will thicken slightly). Pour mixture over graham cracker crust.
From yourhomebasedmom.com


LEMON CHEESECAKE RECIPES | BBC GOOD FOOD
10 Recipes. Treat your dinner party guests to a creamy lemon cheesecake for dessert. We've got everything from baked lemon and raspberry cheesecake to easy no-cook versions. Try these zingy lemon cheesecake recipes, then check out our collections of cheesecake recipes and strawberry cheesecake recipes.
From bbcgoodfood.com


CITRUS CHEESECAKE RECIPE | RECIPELAND
weekly recipe ideas, juicy pics, free delivery. Subscribe. Recipes - Home Sign in
From recipeland.com


LEMON PUDDING CHEESECAKE DESSERT - LIVING LOCURTO
2022-06-22 Press a layer of graham crackers into a 9×12 baking dish for the bottom layer. Refrigerate until ready to use. In a large bowl, use a hand mixer to whip softened cream cheese. 8 oz Cream Cheese. Add lemon pudding, milk and 1 …
From livinglocurto.com


EAGLE BRAND® | CITRUS CHEESECAKE
Directions. : Crust : 1 : Combine graham wafer crumbs and butter in small bowl. Press firmly onto bottom of 8-9" (20-23 cm) round greased and floured or non-stick springform pan. : Filling : 2 : Beat cream cheese in electric mixer on medium speed until light and fluffy. Add flour and mix well. On low speed, add remaining ingredients in order ...
From eaglebrand.ca


THE BEST LEMON CHEESECAKE. EVER. - THE UNLIKELY BAKER
2022-04-15 Turn the oven off. Open the oven door slightly and keep the cheesecake in the oven for another hour. Take the cheesecake out of the pan by carefully running a sharp knife along the edge of the pan before releasing it. Chill in the refrigerator completely - …
From theunlikelybaker.com


ITALIAN LEMON RICOTTA CHEESECAKE RECIPE - THE MEDITERRANEAN DISH
2022-04-13 Preheat the oven to 425 degrees F. Strain the ricotta cheese and discard the liquid. In the bowl of a standing mixer fitted with a blade, add the cheese, eggs, sugar, vanilla extract, and lemon zest. Mix, starting on low and increasing to medium-low (2 on the KitchenAid mixer) speed for 10 minutes.
From themediterraneandish.com


LEMON CHEESECAKE + VIDEO (100% MAKE AHEAD FRIENDLY + LEAK …
Freeze uncovered on a baking sheet until firm. Remove from the freezer then wrap cheesecake in plastic wrap followed by heavy duty aluminum foil and finally in a large heavy duty freezer bag. Freeze for up to 2 months. To thaw, remove Lemon Cheesecake from the freezer to the refrigerator. Let thaw overnight.
From carlsbadcravings.com


SIMPLY PERFECT LEMON CHEESECAKE - SEASONS AND SUPPERS
2020-02-11 Instructions. Preheat the oven to 325F (not fan-assisted/not convection) Make the Crust: Add graham cracker crumbs to a medium bowl and stir in the brown sugar. Pour the melted butter overtop, then stir until all the crumbs are moistened and have a wet sand texture. Add a pinch of salt if you used unsalted butter.
From seasonsandsuppers.ca


LEMON CHEESECAKE | KING ARTHUR BAKING
To make the filling: Place the cream cheese, sugar, and flour in the bowl of a stand mixer fitted with a paddle. Beat at low speed until no lumps remain, about 4 minutes. Scrape the bowl and mix in the lemon zest, salt, lemon paste or extract, and 1 egg. Scrape the bowl and add the remaining eggs one at a time, waiting until each egg is fully ...
From kingarthurbaking.com


12 REFRESHING CITRUS CHEESECAKES | ALLRECIPES
12 Refreshing Citrus Cheesecakes. By Mackenzie Schieck December 16, 2020. Credit: Dianne. When you add citrus to a classic homemade cheesecake, you get pretty much the perfect dessert: a rich and decadent treat that's still somehow light and refreshing. (Who is the evil genius behind this delicious sorcery?!!)
From allrecipes.com


LEMON CHEESECAKE + VIDEO
2022-05-29 Preheat the oven to 325 degrees Fahrenheit and assemble a 9 inch springform pan. Make the crust by combining the graham cracker crumbs, melted butter and honey together in a small mixing bowl. Press the crust into the bottom of the 9 inch springform pan with a flat bottomed measuring cup or your fingers. Bake the crust for 10-12 minutes or ...
From theslowroasteditalian.com


EASY LEMON CHEESECAKE (NO BAKE) - CHARLOTTE'S LIVELY KITCHEN
2019-04-04 Squeeze out the juice until you have enough for 5 tsp and set aside. Whip the double cream (280ml/300g) until it forms a soft peak. Add the cream cheese (250g), caster sugar (100g), lemon zest and lemon juice. Whisk together until combined and thick. Remove the tin from the fridge and add the lemon mixture. Add a little at a time and push the ...
From charlotteslivelykitchen.com


SUNNY CITRUS CHEESECAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Carefully remove pan from oven. In a small bowl, whisk topping ingredients. Gently spoon over cheesecake in small dollops; spread carefully. Return to oven; bake 5 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen side from pan with a knife; remove foil. Cool 1 hour longer.
From stage.tasteofhome.com


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Top Asked Questions

What is the best way to cook triple citrus cheesecake?
This Triple-Citrus Cheesecake is a delicious enigma. It's rich, but not heavy. Sweet, yet tart and refreshing. Make it and enjoy the contradictions. Heat oven to 325°F. Combine graham crumbs, brown sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
What is the best recipe for a cream cheese cake?
Reduce oven temperature to 350 degrees F (175 degrees C). In a large bowl, beat cream cheese and 1 2/3 cups sugar until smooth. Beat in cornstarch, 1 tablespoon lemon juice, orange zest, lime zest, 1 1/2 teaspoon lemon zest and 1/2 teaspoon vanilla. Beat in eggs one at a time, then stir in sour cream. Pour filling into crust.
What is lemon cheesecake?
Few desserts are as universally beloved as lemon cheesecake. The brightness of the lemon cuts through the rich cheesecake, and the result is a refreshing yet creamy dessert.
How do you make cheesecake with double cream and lemon?
Whip the double cream (75ml/80g) until it forms stiff peaks. Put it into a piping bag fitted with a star nozzle (I use a JEM1B) and pipe 8 small swirls of cream around the edge of the cheesecake. Top each swirl with a half slice of lemon.

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