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Citrus Cheesecake Recipe

Citrus Cheesecake Recipe

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 YIELD:12-14 servings


  • 1-1/4 cups all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon vanilla extract
  • 1 egg yolk
  • 1/2 cup butter, softened
  • 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
  • 2 egg yolks
  • 1/4 cup whipping cream
  • 1-1/2 cups (about 12 ounces) sour cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract


  • 1. In a bowl, combine flour, sugar, peel and vanilla. Make well; add yolk and butter. Mix with hands until ball is formed. Divide dough in half. Wrap each half with plastic wrap; chill at least 1 hour. Grease bottom and sides of a 9-in. springform pan. Remove sides. Roll out one piece between waxed paper to fit bottom of pan. Peel off top paper; invert dough onto bottom of pan. Remove paper; trim dough to fit pan. Bake at 400° for 6 to 8 minutes or until lightly browned. Cool. Divide remaining dough into thirds. Fold a piece of waxed paper in half; place one-third inside of folded paper. Roll dough into 9-1/2-in. x 2-1/2-in. strip. Trim and patch as needed. Repeat with remaining dough to make two more strips. Tear away top layer of paper from strips. Put together pan with crust on bottom. Fit dough strips to side of pan, overlapping ends. Press ends of dough together; press sides of dough to bottom crust to seal. Chill. Beat cream cheese, sugar, flour, peels and vanilla until mixed. Beat in eggs and yolks. Add cream; beat just until mixed. Pour into crust. Bake at 425° 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 cake. Refrigerate overnight. Yield: 12-16 servings.

Nutritional Facts

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

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Reviewed Apr. 1, 2017

"Totally to die for! This was the first cheesecake my husband ever made. So good! He thought there was too much filling, so he did two ramicans on the side with some of the filling so that there would be no overflow. I adore this cheesecake! It's the dense kind that I like."

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)."

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."

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!"

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."

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!"

Reviewed Apr. 22, 2014

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

Reviewed Mar. 31, 2014

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

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"

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."

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