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Citrus Cheesecake Recipe

Citrus Cheesecake Recipe photo by Taste of Home

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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 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 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

Citrus Cheesecake

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Reviewed on Apr. 18, 2013 by angelnurse2

OMG! This is THE best cheesecake recipe I have every made. You would not have to make the cookie crust if you didn't have time, but if you can take the time it is well worth it. I did not bake the bottom and sides separate. I baked at once and held up the sides with tin foil to prevent drooping. The heavy cream made it extra creamy and may have been the ultimate 'special' ingreadient. I will definitely make again. I have tossed out my pile of other cheesecake recipes. I may try with some other flavors, however this one is so far tops!

Reviewed on Apr. 01, 2013 by MomMARCI

don't change a thing when making this recipe. friends loved the refreshing taste

Reviewed on Mar. 31, 2013 by deb122367

Fantastic recipe! Excellent texture - creamy, but with that drier texture I LOVE. I did make a couple of minor changes, but basically followed it exactly. The crust was rich for me but everyone else loved it. I did use 1/2 Greek yogurt instead of sour cream for the topping - fabulous. And I used vanilla bean instead of extract which was amazing. If you are a from-scratch baker, this is not a difficult recipe at all. Try it, you will not be sorry!!

Reviewed on Mar. 29, 2013 by ninny54

I made this for MY birthday 3 days ago and it is incrdible. Followed recipe to the "T" and I wouldn't change a thing (ok, maybe the suggested one hour chill time was too long for my cold refrigerator; 30 minutes the next time). The delicious compliments were worth every darn total minute to make, from start to finish!!

Reviewed on Mar. 26, 2013 by ewm

Rave reviews when I took this one to work. Made a few substitutions with so many trying to lose weight in the spring. Split sour cream in half and replaced with lemon yogurt. Used lower fat cream cheese and 1 1/2 C. for the sugar in the filling. Consistency was perfect. Would make again.

Reviewed on Mar. 21, 2013 by marian08

This sounds yummy however I was just diagnosed with diabetes and have to count carbs. I've been baking for over 55 years. Does anyone know how to cut the carbs from baking? I love, love, love to bake. please help if you can. thanks

Reviewed on Mar. 21, 2013 by marian08

I love cheesecake but was just diagnosed with diabetes so I guess this one is out for me because of the carbs. I'm new to diabetes, does anyone know how to cut carbs from baking. I have been baking for over 55 years and love it. please help if you can. thanks.

Reviewed on Mar. 21, 2013 by Corinne Villa

This recipe is originally from a vintage Better Homes & Gardens cookbook from the 60's. It was called "Cheesecake Supreme" back then and it truly is SUPREME! I have been making this scrumptious cheesecake since I was a young bride. Over the years I have tweaked the recipe to make chocolate cheesecake and many other flavors. I just add a 1/4 cup of melted chocolate or preserves like peach, apricot (not grape). The sky is the limit! If you use marmalade, use about 3 rounded teaspoons, as marmalade is very strong. Great recipe!

Reviewed on Mar. 20, 2013 by meet2186

It tastes just as good with a graham cracker crust!

Reviewed on Mar. 20, 2013 by shryb

This sounds yummy but with a diabetic in the house, anything I can do to reduce the carb content, especially sugar is a must. I see Suedavey made it without the crust so that helps. Do you think It would work using measure for measure Splenda instead of sugar, and maybe Neufshatel cheese and low fat sour cream to lower the fat content?

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