Citrus Daiquiri Cheesecake Recipes

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)

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.

CITRUS DAIQUIRI CHEESECAKE

Steps:

• Preheat oven to 350°; grease a 9-inch springform pan (with 3 inch sides).
• Make the crust: in a bowl, combine the graham cracker crumbs, nuts, and butter; press mixture into bottom of pan and freeze.
• Make the filling: In a large mixer bowl, beat cream cheese and sugar on med-high for 3 minutes.
• Add eggs, one at a time, beating after each addition.
• Stir in rum, zests, juices, and cornstarch.
• Pour over frozen crust; bake for 45-55 minutes or until the top is light brown and the center has a slight jiggle to it.
• Cool on the counter for 10 minutes (do not turn off the oven); the cake will sink slighlty.
• Topping: in a bowl, combine the sour cream, sugar, and zests; pour into center of cooled cake and spread to edges.
• Bake 5 minutes.
• Cool on a rack for 2 hours; cover with plastic wrap and refrigerate for 6 hours before decorating.
• Decoration: sprinkle pistachios in a 1-inch border around top of cake.

BANANA DAIQUIRI CHEESECAKE

Steps:

• Grease bottom and sides of an 8-inch springform pan; place on a baking sheet. In a large mixing bowl stir together flour, pudding mix, and baking powder; add the 1/2 cup milk, butter and egg. Beat with an electric mixer on medium speed for 2 minutes. Pour batter into prepared pan. Slice the 2 bananas; arrange slices atop batter. Set aside.
• In a medium mixing bowl beat cream cheese, sugar, the 2 tablespoons milk, lime juice, and rum extract on medium speed till smooth. Spoon cream cheese mixture over bananas, carefully spreading mixture to cover.
• Bake in a 350F oven for 30 to 35 minutes or till center is set. Cool in pan for 15 minutes on a wire rack. Loosen crust from sides of pan. Cool for 30 minutes more. Cover and chill at least 2 hours before serving. To serve, remove sides of springform pan; garnish cake with additional banana slices and lime peel strips.

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.

CITRUS CHEESECAKE

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.