Citrus Cheesecake

Naturally flavored cheesecake, using orange and lemon
Citrus Cheesecake, without toppings

Citrus Cheesecake

In this citrus cheesecake, you have the happy combination of orange and lemon. While lemon takes front stage in this cheesecake, 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.

Cheesecake Ideas and Tips Link:

I ended up making 4 flavors of cheesecakes to re-plated together as a medley. All the recipes, along with the other 3 forms of citrus cheesecakes that I have posted previously, are available at my KFO Cheesecake Tips and Recipe List. 

Pistachio, raspberry, maple pecan and citrus all plated together
Medley of 4 cheesecake flavors, including Citrus Cheesecake

 

Citrus Cheesecake
Prep Time
20 mins
Cook Time
1 hr
Refrigeration
8 hrs
Total Time
1 hr 20 mins
 

In these 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. 

I ended up making 4 flavors of cheesecakes to re-plated together as a medley. All the recipes, along with the other 3 forms of citrus cheesecakes that I have posted previously, are available at my KFO Cheesecake Tips and Recipe List.

Course: Dessert
Servings: 12 slices
Ingredients
Crust:
  • 1 package of graham crackers crushed (about 1 1/2 cups, crushed)
  • 1/2 cup finely chopped walnuts or pecans
  • 1 Tbsp. sugar
  • 1/8 tsp. salt
  • 6 Tbsp butter melted
Batter:
  • 24 ounces cream cheese softened
  • 1 cup sugar
  • 3 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 flour
Toppings (optional):
  • 1 batch Homemade whipped cream or use prepared/store bought
  • additional lemon and/or orange zest
Instructions
  1. Preheat oven to 350F. Prepare the 10 inch spring form pan 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.
  2. 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.
  3. Pour batter into prepared evenly into the spring form pan containing crusts. Cook about 50-60 minutes at 350F or until edges are set but center is just barely set. Once cool enough to handle, run knife between cheesecake and edge of the spring form. Allow to cool to room temperature before releasing edge of spring form pan, leaving cheesecakes on pan base. Wrap each cheesecake with plastic wrap and refrigerate overnight (or at least 8 hours). After this, if you want to transfer the cheesecake to another plate, the parchment paper will help you move it easier.
  4. Serve as is, or topped with homemade whipped cream and additional lemon or orange zest (if desired).
Recipe Notes

As with all my 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

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