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Citrus Cheesecake

 Citrus Cheesecake
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
12-14 ServingsPrep: 30 min. + chilling Bake: 65 min. + chilling


  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 1 egg yolk
  • 1/2 teaspoon McCormick® Pure 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 McCormick® Pure Vanilla Extract
  • 5 eggs, lightly beaten
  • 2 egg yolks, lightly beaten
  • 1/4 cup heavy whipping cream
  • 1-1/2 cups (about 12 ounces) sour cream
  • 3 tablespoons sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract


  • In a large bowl, cream butter and sugar until light and fluffy. Beat

2 of 2

Citrus Cheesecake (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.