Citrus Cheesecake Recipe
Citrus Cheesecake Recipe photo by Taste of Home

Citrus Cheesecake Recipe

Publisher Photo
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
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 egg yolk
  • 1/2 teaspoon McCormick® Pure 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 McCormick® Pure 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 McCormick® Pure Vanilla Extract

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.

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 light 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

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.

Sweet White Wine

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

Reviews for Citrus Cheesecake

AVERAGE RATING
   (21)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Apr. 22, 2014

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

MY REVIEW
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
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
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
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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