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Citrus Cheesecake

in Diana's Recipe Book

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(total ratings: 1)
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Servings: 12-16
With springtime bringing warmer weather serving a refreshing citrus cheesecake will hit the spot. Serve for a special dessert or just as a lovely dessert for a weekend treat. If desired before serving, heat orange, lemon or lime jelly in a small saucepan and spread a thin glaze over the top of the cheesecake, then garnish with citrus slices and a mint sprig.

1 cup graham cracker crumbs
1/3 cup firmly packed brown sugar
1/4 cup (1/2 stick/2 oz/56g) butter, melted
4 (8 oz. each) packages cream cheese, softened
1 cup granulated sugar
2 tbsp. all-purpose flour
1 tsp. vanilla extract
4 eggs
1 tbsp. fresh lemon juice
1 tbsp. fresh lime juice
1 tbsp. fresh orange juice
1 tsp. grated lemon peel
1 tsp. grated lime peel
1 tsp. grated orange peel

Topping: (optional)
Orange, Lemon or Lime Jelly
Orange, Lemon or Lime slices
Mint sprig

Preheat oven to 325 degrees F/160 degrees C if using a silver 9-inch springform pan (or to 300 degrees F/150 degrees C if using a dark nonstick 9-inch springform pan). Mix crumbs, brown sugar and butter; press firmly onto bottom of pan. Bake 10 minutes. Beat cream cheese, granulated sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in remaining ingredients; pour over crust. Bake 1 hour and 5 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. If desired before serving, heat jelly in a small saucepan and spread over chilled cheesecake and decorate with citrus slices and a mint sprig. Store leftover cheesecake covered in refrigerator.

Makes 16 servings.

Date: March 14, 2006


Reviewer: cornelia
I think it's very good and refreshing.


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