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Citrus Cheesecake Recipe

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Here's the perfect cheesecake for spring or for a special gathering anytime of year! The rich, cookie-like crust and creamy filling make the zesty, citrus taste a wonderful surprise. This dessert takes time to prepare, but one bite will tell you it's worth it! —Marcy Cella L'Anse, Michigan

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Citrus Cheesecake Recipe

Prep: 30 min. + chilling Bake: 65 min. + chilling

Yield: 12-14 Servings

30 70 100

Ingredients

1/2 cup butter, softened
1/3 cup sugar
1 egg yolk
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 teaspoon grated lemon peel
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 peel
1-1/2 teaspoons grated orange peel
1/4 teaspoon vanilla extract
5 eggs, lightly beaten
2 egg yolks, lightly beaten
1/4 cup heavy whipping cream
TOPPING
1-1/2 cups (about 12 ounces) sour cream
3 tablespoons sugar
1 teaspoon vanilla extract

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and lemon peel; 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 one half 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 light 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, peels 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. Yield: 12-14 servings.

Nutritional Facts 1 serving (1 slice) equals 442 calories, 25 g fat (15 g saturated fat), 196 mg cholesterol, 165 mg sodium, 45 g carbohydrate, trace fiber, 7 g protein.

Originally published as Citrus Cheesecake in Taste of Home April/May 1993, p33

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Citrus Cheesecake (5)

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Citrus Cheesecake

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Reviewed on Apr. 17, 2012 by cotebunch

i LOVE CHEESECAKE BUT I CAN'T EAT GLUTEN SO I HAVE HAD TO AVOID CHEESECAKE BECAUSE OF THE CRUST. I MADE THIS RECIPE USING A GLUTEN-FREE FLOUR BLEND AND IT CAME OUT GREAT! ALL MY FAMILY LOVED IT AND I'M THE ONLY ONE ON A GLUTEN-FREE DIET. BESIDES THAT I HAVE NEVER MADE CHEESECAKE BEFORE AND FOUND THIS VERY EASY TO DO. I WILL BE MAKING THIS AS A GLUTEN-FREE ALTERNATIVE TO THE WEDDING CAKE AT MY DAUGHTER'S WEDDING THIS SUMMER

Reviewed on Aug. 01, 2010 by phruska

I've made this several times and it is a crowd pleaser. I replaced the original crust and use Girl Scout lemon cookies for the crust which makes it even more citrus tasting.

Reviewed on Feb. 08, 2010 by korleen

Take a moment to watch the video "Perfect Cheesecake" So my crator was caused by a number of things I did wrong. It still tasted great!

Reviewed on Feb. 08, 2010 by korleen

I used the recipe in the 1994 edition of Taste of Home Annual Recipes book and the crust ingredients was incorrect. So I really fought with the crust. I added more butter and finally got a paper thin lining around the edges. I think with the corrections that this recipe has (more flour, sugar, and butter) it will be alot easier. I love it. I learned that it is best to let a cheesecake cool slowly in the oven. Turn off the heat, open the door, and just let it sit in there. And that it will still be wobbly when it is done. (So mine has a huge creator in the middle) It is delicious and just the right touch of citrus. The blend of lemon and orange make this recipe delightful. Well worth the effort of grating fresh peel... Other than that it wasn't that much work.