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Citrus Cheesecake Recipe
Citrus Cheesecake Recipe photo by Taste of Home
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Citrus Cheesecake Recipe

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4.5 24 28
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Here's the perfect cheesecake for spring. The rich cookielike crust and creamy filling make the zesty citrus taste a wonderful surprise. —Marcy Cella, L'Anse, Michigan
TOTAL TIME: Prep: 30 min. + chilling Bake: 65 min. + chilling
MAKES:12-14 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 65 min. + chilling
MAKES: 12-14 servings

Ingredients

  • 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
  • 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 large eggs, lightly beaten
  • 2 large 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

Nutritional Facts

1 slice: 442 calories, 25g fat (15g saturated fat), 196mg cholesterol, 165mg sodium, 45g carbohydrate (34g sugars, 0g fiber), 7g protein .

Directions

  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.
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.


Reviews for Citrus Cheesecake

AVERAGE RATING
(28)
RATING DISTRIBUTION
5 Star
 (21)
4 Star
 (5)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
jeribitney 247966
Reviewed May. 8, 2016

"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)."

MY REVIEW
Psalm127-3 246436
Reviewed Apr. 1, 2016

"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."

MY REVIEW
wintermom9597@yahoo.com 243283
Reviewed Feb. 5, 2016

"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!"

MY REVIEW
silversorrow 223755
Reviewed Mar. 28, 2015

"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."

MY REVIEW
katzee59 222968
Reviewed Mar. 17, 2015

"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!"

MY REVIEW
JeanMagee 1932
Reviewed Apr. 22, 2014

"Excellent, light, and refreshing! Huge hit with all ages. Easy to make."

MY REVIEW
shortbreadlover 1898
Reviewed Mar. 31, 2014

"love anything with lemon. wouold add a bit more lemon peel to it. well worth the time to make."

MY REVIEW
stevenbee 1053
Reviewed Feb. 15, 2014

"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"

MY REVIEW
hchambers 1702
Reviewed Jun. 9, 2013

"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."

MY REVIEW
angelnurse2 885
Reviewed Apr. 18, 2013

"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!"

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