Citrus Cheesecake Recipe
- 1/2 cup butter, softened
- 1/3 cup sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1-1/4 cups all-purpose flour
- 1 teaspoon grated lemon peel
- 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 large eggs, lightly beaten
- 2 large egg yolks, lightly beaten
- 1/4 cup heavy whipping cream
- 1-1/2 cups (about 12 ounces) sour cream
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- 1. 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.
- 2. 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.
- 3. Place on a baking sheet. Bake at 400° for 6-8 minutes or until lightly browned. Cool completely on a wire rack.
- 4. 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.
- 5. 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.
- 6. 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.
- 7. 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.
1 slice: 442 calories, 25g fat (15g saturated fat), 196mg cholesterol, 165mg sodium, 45g carbohydrate (34g sugars, 0 fiber), 7g protein.
Reviews for Citrus Cheesecake
"This is the best cheesecake I've ever had. It is slightly more complex than some, but so very, very worth it. Light, creamy, wonderful crust, smooth texture, and the flavor which makes once close their eyes and smile with the first bite and most of those thereafter. Few calories, too (if you eat only one tablespoon)."
"I really hate to be grading this only 1star but I am so disappointed. maybe some folks as I have read really enjoy the light fluffy texture of this cheesecake I guess it's safe to say I don't care for it at all. I made it this morning. my husband adores lemon adores cheesecake adores things like lemon curd anything lemon he's crazy over so this with the variety of citrus I thought would be a good thing for him. it's a very offputting texture in my mouth and I have a feeling that once he has a forkful, he'll make that dreaded face. we prefer a much denser feel to the bite as is the case at Jr's in Brooklyn. I'm not saying they have the best cheesecake ever at all but mentioned them as a comparison.This has gotten great reviews and by all means do attempt this if it's the kind of cheesecake you're looking for."
"This was a good cheesecake as far as consistency, etc. but it sorely lacked the citrus tangy-ness I was hoping for. Will try adding fresh squeezed orange, lemon and lime juice with the peel if I make it again. I did enjoy the cookie crust though!"
"I have never made a cheesecake before and I freaked out when the cheesecake popped over the top of the pan... I nearly tossed it out and I wanted to make a run for the nearest bakery but as it cooled, it pulled itself together and then the sour cream topping covered over the cracks. In the end, it looked really good. Tasted great. I suggest using the 10inch springform pan just because it looked like it was about to spill over."
"Except for the topping, this is the famous "Lindy's of New York" cheesecake recipe that I have been making for decades. Best New York style cheesecake recipe I have ever found!"
"Excellent, light, and refreshing! Huge hit with all ages. Easy to make."
"love anything with lemon. wouold add a bit more lemon peel to it. well worth the time to make."
"I haven't tried this yet - trying it this weekend. I do have some modifications for those that are either diabetic, gluten-free or just wanting to lose weight. I have made other changes because I don't have lemon peel right now. If you don't have oat fiber, you could use all almond meal or some coconut flour. The on-plan sugar is THM words and you can use either xylitol, swerve or something like that. Ingredients: 1/2 cup butter, softened, 1/3 cup on-plan sugar 1 egg yolk 1/2 teaspoon vanilla extract 1 cups almond flour 1/4 c. oat fiber 2 teaspoon lemon juice FILLING: 5 packages (8 ounces each) cream cheese, softened 1-3/4 cups on-plan sugar 3 tablespoons oat fiber flour 3 teaspoons lemon juice 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 on-plan sugar 1 teaspoon vanilla extract"
"This was a fantastic cheesecake. I made it for a family dinner and everyone absolutely loved it and I have had friends request that I make it. There is really no need to change a thing but I did add a bit more of the orange and lemon zest than called for to brighten the flavor even more. This is one recipe worth keeping."
"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!"
"don't change a thing when making this recipe. friends loved the refreshing taste"
"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!!"
"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!!"
"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."
"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!"
"It tastes just as good with a graham cracker crust!"
"I make this with NO crust...it has a wonderful creamy, thick texture!"
"I haven't made this recipe yet but would like to respond to Mary Gutsmeidl's crust question. Half of the crust is used on the bottom of pan then pre-baked. After baking remaining one-half of crust is used around the sides of the pan making sure it seals with the baked bottom crust. Then continue on with recipe. Hope this helps. I'm thinking it is done this way to give a side crust to the dessert however bottom crust needs to be pre-baked which would prevent a side crust being done at the same time as once it is put in oven it would collapse with the heat."
"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"
"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."
"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!"
"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."
"This cheesecake is a lot of work, but worth every step. The taste is wonderful. I will be making this again!"
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.