CITRUS CHEESECAKE
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
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.
LIGHT CITRUS CHEESECAKE
Steps:
- HEAT oven to 325 degrees F. Spray bottom of 9-inch springform pan with no-stick cooking spray. Combine graham cracker crumbs and sugar. Sprinkle evenly on bottom of pan. BEAT cream cheese until fluffy in large bowl. Slowly add flour, mixing well. On low speed, add sweetened condensed milk. Mix until smooth. Add vanilla, lemon and orange peel and egg substitute product. Mix just until blended. Pour filling into pan. BAKE 40 to 45 minutes or until center is set. Cool 10 minutes. With thin knife, carefully loosen cheesecake from side of pan. Cool completely. Chill.
- Calories 271,Total Fat Grams11.2,Calories From Fat 271,Saturated Fat Grams 6.5,Saturated Fat Grams Pct DailyValue 33,CholesterolMilligrams 35,SodiumMilligrams 265,Sodium Milligrams Pct Daily Value 11,Potassium Milligrams 160,Potassium Milligrams Pct Daily Value 4,Total Carbohydrates Grams 30.8,Total Carbohydrates Grams Pct Daily Value 10,Dietary Fiber Grams 0.3,Dietary Fiber Grams Pct Daily Value 1,Sugars Grams 25.6,Protein Grams 10.5,Protein Grams Pct Daily Value 21,Vitamin A Pct Daily Value 15,Calcium Pct Daily Value 9,Thiamin Pct Daily Value 4,Niacin Pct Daily Value 14,Vitamin C Pct Daily Value 1,Folate Pct Daily Value 11,Magnesium Pct Daily Value 3,
- **Nutrient information is not available for all ingredients. Amount is based on available nutrient data."
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.
Provided by My Food and Family
Categories Home
Time 6h35m
Yield 16 servings
Number Of Ingredients 9
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
SUNNY CITRUS CHEESECAKE
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
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.
CITRUSY CHEESECAKE
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
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.
HEART HEALTHY LEMON CHEESECAKE
Make and share this Heart Healthy Lemon Cheesecake recipe from Food.com.
Provided by BogeysMom
Categories Cheesecake
Time 1h18m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Combine all crust ingredients in mixing bowl and pack into 9" springform pan.
- Bake for 18 mins at 350 degrees.
- Combine all filling ingredients in bowl and mix until smooth.
- Pour into springform pan with prepared crust and bake for 40 mins at 325 degrees.
- Mix all topping ingredients together and pour over cheesecake after it comes from the oven but while still in the springform pan, before the cheesecake has cooled.
- Chill for 3-4 hours in the fridge before removing from pan.
Nutrition Facts : Calories 148.6, Fat 4, SaturatedFat 2.1, Cholesterol 14.3, Sodium 202.7, Carbohydrate 20.7, Fiber 0.6, Sugar 13.7, Protein 7.7
CITRUS CHEESECAKE
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
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
HEALTHY CITRUS CHEESECAKE
This is adapted from sparkpeople.com. It sounds yum and it's only 177 calories/4.2 grams fat per serving. I'm not crazy about fat-free cream cheese and sour cream, so I will probably try it using the light versions instead, which will up the calories and fat content, but not by much.
Provided by Karen..
Categories Cheesecake
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 300º F.
- Prepare the crust: Coat a 9-inch springform pan with cooking spray. In a medium bowl, mix crumbs, brown sugar and butter then firmly press mixture into bottom and 2 inches up the sides of the pan.
- Prepare the filling: In a large sized mixing bowl, combine sugar and flour then add vanilla, cream cheese, and eggs. Beat until smooth. Add milk, sour cream, citrus juices and zests and beat until smooth.
- In a separate mixing bowl, using clean and dry beaters, beat egg whites at room temperature at high speed until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time and beat until stiff peaks form. Gently fold egg white mixture with cream cheese mixture.
- Pour into prepared crust and bake at 300º F for 1 hour or until set. Remove from oven and let completely cool on a wire rack. Cover and chill for 4 hours or overnight.
- Sprinkle with grated lemon, lime and orange zest before serving (optional.).
Nutrition Facts : Calories 180.9, Fat 4.2, SaturatedFat 2, Cholesterol 44.5, Sodium 298.1, Carbohydrate 26.9, Fiber 0.7, Sugar 18.4, Protein 9.1
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