In these mini citrus cheesecakes, you have the happy combination of orange and lemon. While lemon takes front stage in these cheesecakes, orange is providing backup to create a more well-rounded flavor. These are sure to impress citrus lovers, as well as make your kitchen smell wonderful while making them. They taste amazing with a little whipped cream, and some additional citrus zest on top creates a beautiful look.
As with all my mini cheesecakes, I make my life a bit easier in the long run by buying parchment paper rounds that fit my spring form pans (to save having to cut them all out individually), and this is the best way I’ve found to prevent the crust from sticking to the spring form or ruining the work I put into the crust.
- 1.5 cups graham crackers crushed (about one package)
- 1/2 cup walnuts or pecans finely chopped or crushed
- 1 Tbsp. granulated sugar
- 1/8 tsp. kosher salt
- 6 Tbsp butter, unsalted melted
- 24 ounces cream cheese softened
- 1 cup granulated sugar
- 3 whole large eggs
- 1 tsp pure vanilla extract
- 1 large orange zest only
- 1 large lemon zest and juice (about 1/4 cup)
- 1/4 cup heavy cream
- 3/4 cup all-purpose flour
Preheat oven to 350F. Prepare six-4inch spring form pans by place a round of parchment paper in bottom. Combine crust ingredients in a bowl, then press mixture firmly into spring form pan. Place in oven for 10 minutes, or until you smell crust toasting and crust starts browning.
Zest orange and lemon finely, with fine grater or microplaner. Juice the lemon and set aside (and/or use orange juice). Combine cream cheese, orange zest, lemon zest and sugar in stand mixer until smooth, scraping bowl as needed. Mix in flour, until combined. Add salt, heavy cream, vanilla extract and lemon juice. Mix until smooth. Add eggs, mix until just combined.
Pour batter into prepared evenly between the spring form pans containing crusts. Cook about 35-40 minutes at 350F or until edges are set and center is just barely set. Once cool enough to handle, run knife between cheesecakes and edge of the spring form. Allow to cool to room temperature before releasing edge of spring form pans, leaving cheesecakes on pan base. Wrap each cheesecake with plastic wrap and refrigerate overnight (or at least 6 hours). After this, if you want to transfer the cheesecakes to another plate, the parchment paper will help you move it easier.
Serve as is, or topped with homemade whipped cream and additional lemon or orange zest (if desired).
Special Equipment: Stand mixer or hand mixer (optional, but way easier), Fine grater or microplaner, Six of 4inch mini spring form pans.
As with all my mini cheesecakes, I make my life a bit easier in the long run by buying parchment paper rounds that fit my spring form pans (to save having to cut them all out individually), and this is the best way I've found to prevent the crust from sticking to the spring form or ruining the work I put into the crust.
Interested in other cheesecake recipes or tips? Visit my KFO Cheesecake Tips and Recipe List