- 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
- 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
- 1-1/2 cups (about 12 ounces) sour cream
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- 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.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Citrus Cheesecake
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"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"