Citrus Cheesecake

Citrus Cheesecake

It is no secret I am a lover of cheesecake! With over 50 different cheesecake recipes on my blog there is no doubt.

It was my specialty when I worked with a group of woman to cater locally.

And there are many different ways the cheesecakes were made. Many are light and only slightly sweet. And the crusts I use have different ingredients that are dependent upon the filling used.

I am particularly proud of this Citrus Cheesecake. This one was made using my Candied Citrus Fruit. And it sits in a basic Graham Cracker Crust.

I debated using an Oreo Cookie Crust but I was out of the Lemon Flavored Cookies. So my Basic Graham Cracker Crust won out.

These are the INGREDIENTS You will need:

For Crust:

• 2 Cups graham cracker crumbs
• 1/4 Cup sugar
• 6 TBS butter
• 1/4 Tsp non-flavored gelatin (Optional but best if used)

For Filling:

• 5 Packages (8 ounces each) cream cheese, softened
• 1-3/4 Cups Sugar
• 3 TBS all-purpose flour
• 1-1/2 Tsp grated lemon zest
• 1-1/2 Tsp grated orange zest
• 1/4 Tsp vanilla extract
• 5 Large eggs, lightly beaten
• 2 Large egg yolks, lightly beaten
• 1/4 Cup heavy whipping cream

For Topping:

• 1-1/2 Cups sour cream
• 3 TBS Sugar
• 1 Tsp vanilla extract
• 1 Tsp lime zest
• 1 Tsp Orange zest

These are the INSTRUCTIONS for preapartion:

For Crust:

• Preheat oven to 325. Coat 9 inch spring form pan with nonstick vegetable Oil spray.
• Wrap outside of pan with a double of aluminum foil. 
• In a bowl combine crumbs, sugar and melted butter. Press mixture into bottom and up sides of pan. Bake until light brown, about 7 minutes.

For Filling:

• In another large bowl, beat the cream cheese, sugar, flour, lime 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. 

For Topping:

• Sprinkle both lime and orange zest on top of the cheesecake.
• Combine other topping ingredients; spread over cheesecake. 
• Refrigerate overnight.

This recipe is one of my lighter and creamier cheesecake recipes.

The orange and lemon zest mixed with the cream cheese makes for a sweet and sour flavor that will pucker your mouth while licking your lips at the same time.

Sitting on top of this mountain of flavor are two slices of my Candied Citrus Fruit. I used one each of orange and lime varieties.

I also zested a bit of the candied fruits on top of the cheesecake before I added the slices.

The first time I served my husband a slice he looked at me puzzled.

He couldn’t figure out what exactly this cheesecake was. I had never prepared a cheesecake like this one before.

As he slid his for into the cake for a bite he understood. This was a special dessert. And he also understood he was, once again, my guinea pig.

After 44 years of marriage though he was fairly sure eating this cheesecake was a good thing.

It may have been a first, but it was after all a cheesecake!!

And over the years there could be no surprises, right?

Actually, yes. There could be.

He was unprepared for the sweet blend of the cheesecake coupled with the lemon and orange flavors.

I could tell he enjoyed it.

I didn’t hear a peep out of as he sat there slowly savoring every bite.

In the end I got the thumbs up and a request to make this citrus cheesecake again.

That was enough for me!!

I just know your family and guests will react the same way. And the smiles just won’t be on their faces.

The smile will be on yours too!

This post is part of my Cheesecake Collection. For more about Cheesecakes click 6 Tips To A Perfect Cheesecake Collection.

Citrus Cheesecake

The orange and lemon zest mixed with the cream cheese makes for a sweet and sour flavor that will pucker your mouth while licking your lips at the same time.

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: cheesecake, lime, orange

Method: Bake

Skill Level: Intermediate

Prep Time: 30 minutes

Cook Time: 1 hour

Refrigerate: 4 hours

Total Time: 5 hours 30 minutes

Adjust Servings: 12 Slices

Calories: 442kcal

Author: Marilyn

Ingredients

For Crust:

• 2 Cups graham cracker crumbs
• 1/4 Cup sugar
• 6 TBS butter
• 1/4 Tsp non-flavored gelatin (Optional but best if used)

For Filling:

• 5 Packages (8 ounces each) cream cheese, softened
• 1-3/4 Cups Sugar
• 3 TBS all-purpose flour
• 1-1/2 Tsp grated lime zest
• 1-1/2 Tsp grated orange zest
• 1/4 Tsp vanilla extract
• 5 Large eggs, lightly beaten
• 2 Large egg yolks, lightly beaten
• 1/4 Cup heavy whipping cream

For Topping:

• 1-1/2 Cups sour cream
• 3 TBS Sugar
• 1 Tsp vanilla extract
• 1 Tsp lime zest
• 1 Tsp Orange zest

Instructions

For Crust:

• Preheat oven to 325. Coat 9 inch spring form pan with nonstick vegetable Oil spray.
• Wrap outside of pan with a double of aluminum foil.
• In a bowl combine crumbs, sugar and melted butter. Press mixture into bottom and up sides of pan. Bake until light brown, about 7 minutes.

For Filling:

• In another large bowl, beat the cream cheese, sugar, flour, lime 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.

For Topping:

• Sprinkle both lime and orange zest on top of the cheesecake.
• Combine other topping ingredients; spread over cheesecake.
• Refrigerate overnight.
  

Video

Notes

Optional: add slices of candied fruit on top!

©MARILYN’S TREATS. All images are copyright protected.

Nutrition

Serving: 1Slice | Calories: 442kcal (22%) | Carbohydrates: 45g (15%) | Protein: 7g (14%) | Fat: 25g (38%) | Saturated Fat: 15g (75%) | Cholesterol: 196mg (65%) | Sodium: 165mg (7%) | Sugar: 34g (38%)

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Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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