Citrus Daiquiri Cheesecake Recipes

SUNNY CITRUS CHEESECAKE

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.

NO-BAKE DAIQUIRI CHEESECAKE RECIPE - (3.3/5)

Steps:

• Crust: Combine all ingredients. Remove 2 Tb. crumbs and set aside. Press remaining crumbs in bottom and 1-3/4" up sides of a 9" springform pan. Chill 45 min. Filling: Meanwhile, combine gelatin & the first 1/2 c. sugar in medium saucepan. Stir in rum, citrus peels, lime juice & egg yolks. Cook over medium heat, stirring constantly, until slightly thickened (8-10 min). Remove from heat ... Beat in cream cheese until smooth. ... Beat egg whites in mixer until soft peaks (tips curl over). Gradually add remaining sugar, beating until stiff peaks. Then, whip cream (in another bowl) until stiff peaks. Fold egg whites and whipped cream into gelatin mixture. Turn into crumb-lined pan. Sprinkle with reserved crumbs. Cover, chill until firm (at least several hours; better overnight)

CITRUS CHEESECAKE

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.

LEMON DAIQUIRI

Steps:

• Shake all ingredients except lemon verbena with ice, and strain into a cocktail glass.
• Garnish with verbena.

STRAWBERRY DAIQUIRI CHEESECAKE

Steps:

• Crush up the graham crackers into a fine crumb mixture, then melt the 4 oz of butter and add the sugar and butter to the cracker crumbs and mix until well incorporated.
• Pack crumb mixture into the bottom of a 9" spring form pan and bake this in the oven @ 325 degree for 8-10 minutes, then take out of the oven and cool.
• Mix the filling being sure to have your cream cheese at room temperature.
• Add your eggs 1 at a time until mixed well, but you don't want to beat the filling too much for this can cause the cheesecake to crack while baking.
• I add the rum and the triple sec at the very last and mix it until mixed well.
• Pour filling into the pan and place in the oven @ 325F for approx 1 hr 10 minutes to 1 1/2 hours (Start checking it at 1 hr 10 minute).
• I also use a water bath by putting an oven safe bowl underneath the spring form pan on the rack below, you may want to wrap the bottom of your spring form pan with aluminum foil just in case to prevent having a soggy crust.
• Once the cheesecake has baked for allotted time, I take it out of the oven and place on a cooling rack and run a knife around the inside on the pan to reduce the chance of the surface cracking.
• Let cool for a couple of hrs then place in the frig for another 3-4 hrs before covering and leaving in the frig over night.
• Next morning, remove from the frig and run your knife around the inside of the pan one more time and release the spring and remove the bottom from the pan.
• Hope you enjoy.

TRIPLE-CITRUS CHEESECAKE

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.