Delight your taste buds with a tantalizing journey through the Citrus Gelatin Layered Cheesecake, a symphony of flavors and textures that will leave you craving for more. This exquisite dessert combines the vibrant zest of citrus with the creamy richness of cheesecake, creating a culinary masterpiece that is both visually stunning and palate-pleasing.
Embark on a culinary adventure as you explore the delectable layers of this cheesecake. The zesty orange gelatin topping bursts with citrusy sweetness, complemented by the tangy lemon and lime layers that add a refreshing twist. Dive into the creamy depths of the cheesecake filling, a symphony of velvety texture and tangy cream cheese flavor, perfectly balanced by a graham cracker crust that provides a delightful crunch.
This recipe provides step-by-step instructions, ensuring that even novice bakers can create this citrusy delight. Detailed ingredient lists and helpful tips guide you through the process, from preparing the gelatin layers to assembling the cheesecake. Indulge in the vibrant flavors and textures of the Citrus Gelatin Layered Cheesecake, a dessert that will be the star of any occasion.
SUNNY CITRUS CHEESECAKE
This beautiful layered cheesecake takes a bit longer to make, but the end result is so worth it! Citrus seems to be the perfect ending for an Easter meal, and the bright flavors really shine in this dessert. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 16 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix flour, sugar and zest; cut in butter until crumbly. Press onto bottom of prepared pan. Bake until edges are lightly browned, 25-30 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in flour and vanilla. Add eggs; beat on low speed just until blended. Divide batter into thirds. To 1 portion, add lime juice, lime zest and green food coloring. Pour batter over crust., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, about 25 minutes., Meanwhile, to another portion of batter, add lemon juice, lemon zest and 3 drops yellow food coloring. Carefully remove pan from oven. Gently spoon over lime layer. Return to oven; bake until center is just set and top appears dull, about 25 minutes., To remaining batter, add orange juice, orange zest, red food coloring and remaining 3 drops yellow food coloring. Carefully remove pan from oven. Gently spoon over lemon layer., Return to oven; bake until center is just set and top appears dull, 30-35 minutes. Carefully remove pan from oven., In a small bowl, whisk topping ingredients. Gently spoon over cheesecake in small dollops; spread carefully. Return to oven; bake 5 minutes., Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, top with orange, lime and lemon slices. Refrigerate leftovers.
Nutrition Facts : Calories 394 calories, Fat 27g fat (16g saturated fat), Cholesterol 117mg cholesterol, Sodium 231mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 0 fiber), Protein 6g protein.
CITRUS-GELATIN LAYERED CHEESECAKE
Two favorite desserts are layered to make one show-stopping cheesecake.
Provided by My Food and Family
Categories Recipes
Time 4h45m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese and remaining sugar with mixer until blended. Blend in sour cream. Add eggs, 1 at a time, beating on low speed after each just until blended. Zest 1 orange; stir zest into batter. (Reserve orange for later use). Pour batter over crust.
- Bake 45 min. or until center is almost set. Cool completely. Meanwhile, prepare gelatin as directed on package. Refrigerate 30 min. or until slightly thickened.
- Remove peels from oranges; cut into 1/4-inch-thick slices. Arrange in circular pattern on top of cheesecake, overlapping slices slightly; cover with 1/3 cup gelatin. Refrigerate 15 min. or until almost set. Spoon remaining gelatin over cheesecake. Refrigerate 2 hours or until firm. Run knife around rim of pan to loosen cake before removing rim.
Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
LAYERED LIME CHEESECAKE
Make this stunning layered, citrussy dessert ahead of time if you're entertaining. It's a crowd-pleaser that's part key lime pie, part cheesecake, part trifle
Provided by Barney Desmazery
Categories Afternoon tea, Dessert, Treat
Time 40m
Number Of Ingredients 9
Steps:
- Whizz the biscuits to crumbs in a food processor, or tip into a food bag and crush with a rolling pin. Mix with the melted butter, then press into the base of a 20cm springform cake tin. Chill in the fridge until needed.
- Put the cream cheese, icing sugar and lime zest in a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until completely combined. Spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon. Leave to set in the fridge while you make the glaze.
- Soak the gelatine leaves in cold water. Tip the other ingredients for the glaze into a saucepan with 200ml water. Cook gently until the sugar has dissolved and the syrup is simmering. Drain and squeeze the gelatine of any excess water, then stir into the hot syrup to dissolve. Leave everything to infuse until just warm, then sieve the syrup into a jug. When cooled, pour over the cheesecake and put in the fridge overnight to set. Carefully remove the cake from tin before serving.
Nutrition Facts : Calories 428 calories, Fat 33 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 22 grams sugar, Fiber 4 grams fiber, Sodium 0.4 milligram of sodium
CITRUS CHEESECAKE
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
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12-14 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and lemon zest; 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 lightly 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, lemon and orange zest 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.
Nutrition Facts : Calories 442 calories, Fat 25g fat (15g saturated fat), Cholesterol 196mg cholesterol, Sodium 165mg sodium, Carbohydrate 45g carbohydrate (34g sugars, Fiber 0 fiber), Protein 7g protein.
JELLO CHEESECAKE
This recipe has been handed down through my family, orignating with my Aunt Marie. It is easy to make; you can choose any flavor jello you want, and the texture is so creamy. The favorite flavors in our home have been strawberry and lemon. Important note: Remember to dissolve the jello in only 1 cup of boiling water. Don't...
Provided by Gail Springsteen
Categories Other Desserts
Time 20m
Number Of Ingredients 10
Steps:
- 1. PREPARE CRUST: Blend crust ingredients together. Press into buttered 9 x 9 inch pan. Chill. You may want to save a few crumbs to garnish the top. it may be a little thick--see my photos of the triple layer jello cheesecake. Adjust to your liking.
- 2. PREPARE THE FILLING: Prepare Dream Whip according to package directions. Keep in refrigerator until ready to use. Dissolve Jello in hot water and cool to room temperature. DO NOT FOLLOW PACKAGE DIRECTIONS FOR JELLO! ONLY USE 1 CUP HOT WATER! Beat sugar and cream cheese together. Mix cooled Jello into cheese mixture. Fold in prepared Dream Whip. Pour into pan and chill until set.
- 3. NOTE: Often I double the recipe, and then you can put it in a 9 x 13 pan. If you use purchased graham cracker crumbs, 1/2 package is plenty for a 9 x 9 pan; a full package is plenty for a 9 x 13 pan.
- 4. I started experimenting with layered flavors. I used a 10" square springform pan, but you can use any type of pan you prefer. All I did was make three different filling recipes, like cherry, lime, and lemon. Make the first, pour it on the crust; put it in the refrigerator. By the time you make the second, the first will be set and you can gently pour it on top, refrigerate it, and prepare the third.
- 5. It's not only pretty, but whatever flavors you combine are delicious and cut a little of the sweetness down. Very flavorful and fun! Two layers would work, too; play with it and have fun!
LEMON SURPRISE CHEESECAKE
Lemon flavors sparkle throughout this cheesecake, from the crust to the filling to the topping. Build up the edges of the cheesecake to keep the lemon filling right where you want it. -Karen Chesnut, Clarksburg, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Combine the cookie crumbs and sugar; stir in butter. Press onto the bottom of a lightly greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 8-10 minutes or until crust just begins to brown. Cool pan on a wire rack., In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter and zest. Cool to room temperature without stirring., In a small saucepan, sprinkle gelatin over lemon juice; let stand for 1 minute. Heat over low heat, stirring until gelatin is dissolved. Remove from the heat. , In a large bowl, beat cream cheese and sugar. Gradually beat in gelatin mixture until combined. Fold in the whipped cream and lemon peel. , Spoon three-fourths of cheesecake mixture into crust; build up edges slightly. Chill for 5 minutes. Spoon lemon filling over cheesecake layer to within 1/2 in of edges. Top with remaining cheesecake mixture. Cover and refrigerate overnight. , Carefully run a knife around edge of pan; remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 534 calories, Fat 37g fat (22g saturated fat), Cholesterol 140mg cholesterol, Sodium 308mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 0 fiber), Protein 6g protein.
CITRUS CHEESECAKE
Provided by Food Network
Categories dessert
Time 6h15m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees. Butter a 9inch round cake pan. Coat the bottom and sides with the toasted almonds.
- In a large bowl, beat the cream cheese with an electric mixer at low speed until soft and smooth, about 1 minute. Combine the flour and sugar in another bowl and then add to the beaten cream cheese. Mix well, scraping down the sides of the bowl occasionally. Beat in the grated citrus zests. Add the eggs, egg yolks and vanilla extract. Mix thoroughly, frequently scraping down the sides of the bowl, until the batter is perfectly smooth.
- Pour the batter into the prepared pan, tapping the bottom on a counter four or five times to eliminate air pockets. Place the cake pan inside a large roasting pan and pour in hot tap water until it reaches halfway up the sides of the cake pan. Bake 1 hour, or until the center feels firm when pressed. Immediately remove the cake pan from the larger pan and set aside to cool on a rack. Refrigerate 4 to 6 hours or overnight.
- To serve, place the pan over a low burner for about 1 minute to melt the butter. Invert onto a plate and then invert again onto a serving platter so the nuts are on the bottom. To garnish, if desired, spread the sour cream evenly over the top and then cover the top with rows of thinly sliced kumquats.
CITRUS CHEESECAKE
A great tasting citrus cheesecake with a marmalade glaze. Garnish with orange slices and sprigs of mint.
Provided by NATHAN14
Categories Desserts Cakes Cheesecake Recipes
Time 2h
Yield 12
Number Of Ingredients 20
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Butter a 9 inch springform pan. In a small bowl, whisk together egg yolk, 1 tablespoon lemon juice, 1 teaspoon lemon peel and 1/4 teaspoon vanilla. In the bowl of a food processor, combine flour and 1/3 cup sugar. Add butter and process until coarse crumbs form. With machine running, add yolk mixture and blend until moist clumps form. Press dough onto bottom and 1 1/2 inches up sides of prepared pan. Freeze crust 10 minutes.
- Brush crust lightly with egg white. Bake until crust is pale golden, about 15 minutes. Cool on rack while preparing filling. Reduce oven temperature to 350 degrees F (175 degrees C).
- In a large bowl, beat cream cheese and 1 2/3 cups sugar until smooth. Beat in cornstarch, 1 tablespoon lemon juice, orange zest, lime zest, 1 1/2 teaspoon lemon zest and 1/2 teaspoon vanilla. Beat in eggs one at a time, then stir in sour cream. Pour filling into crust.
- Bake in the preheated oven for 55 to 60 minutes, or until puffed and cracked around edges and center moves only slightly when pan is gently shaken. Allow to cool to room temperature, then refrigerate overnight.
- In a saucepan over medium heat, boil marmalade and 2 teaspoons lemon juice until slightly reduced, about 2 minutes. Spread warm glaze on top of cake. Chill cake 10 minutes. Remove pan sides and transfer cake to serving plate.
Nutrition Facts : Calories 555.5 calories, Carbohydrate 59.3 g, Cholesterol 153.9 mg, Fat 33 g, Fiber 0.6 g, Protein 8.4 g, SaturatedFat 20.2 g, Sodium 263.6 mg, Sugar 44.4 g
NO BAKE LEMON CHEESECAKE
Light and fluffy no bake cheesecake with a tart lemon taste.
Provided by Jan Wood
Categories Desserts Cakes Lemon Cake Recipes
Time 3h20m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and confectioners' sugar. Mix well and press into the bottom of a 10 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool. Turn off oven.
- Dissolve lemon gelatin in boiling water. Let cool until thick, but not set. In a large bowl, beat cream cheese, white sugar and vanilla until smooth. Set aside.
- In a separate bowl, whip evaporated milk until thick and stiff peaks form. Pour in lemon gelatin and keep mixing until well blended. Fold in cream cheese mixture.
- Pour filling into crust. Chill in refrigerator for at least 3 hours before serving.
Nutrition Facts : Calories 165.5 calories, Carbohydrate 20.6 g, Cholesterol 22.1 mg, Fat 8.6 g, Fiber 0.3 g, Protein 2.2 g, SaturatedFat 4.9 g, Sodium 144 mg, Sugar 15.6 g
LIGHT AND FLUFFY LEMON JELLO CHEESECAKE
I got this recipe in 1980 when I worked at University of Michigan hospital. The ward secretary on our unit always brought this to our potluck lunches. Everyone loves it because of its great cheesecake flavor without the heaviness of regular cheesecake. Easy to make, easier to eat!
Provided by Barb Witherspoon
Categories Cheesecake
Time 2h15m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Mix Graham cracker crumbs, 1 tablespoon sugar, and melted butter or margarine.
- Press Graham cracker crumb mixture into the bottom of a 9"x13" pan. (You do not need to grease the pan.).
- Mix lemon Jello with 2 cups boiling water until Jello is dissolved.
- Add cream cheese to Jello mixture, breaking cheese up with a potato masher or the beaters of an electric mixer.
- In a chilled bowl (glass or metal work best) whip with electric mixer chilled evaporated milk with 1 tablespoon sugar until small peaks form. (Getting peaks to form is much easier if the bowl and milk are cold.).
- Add Jello mixture to evaporated milk and continue to beat until well blended.
- Pour over Graham cracker crust.
- Chill until firm.
Nutrition Facts : Calories 183.3, Fat 10.5, SaturatedFat 5.9, Cholesterol 29.5, Sodium 183.7, Carbohydrate 19.5, Fiber 0.3, Sugar 12.8, Protein 3.5
Tips:
- Make sure all ingredients are at room temperature before you start baking. This will help the cheesecake to bake evenly and smoothly.
- Use a springform pan for the cheesecake. This will make it easy to remove the cheesecake from the pan after it has baked.
- Don't overbeat the cream cheese. Overbeating can cause the cheesecake to be grainy.
- Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
- Chill the cheesecake for at least 4 hours before serving. This will help the cheesecake to set properly.
- When making the citrus gelatin, be sure to use fresh citrus juice. This will give the gelatin a brighter flavor.
- If you don't have any citrus gelatin, you can make your own by dissolving 1 tablespoon of unflavored gelatin in 1/4 cup of boiling water. Then, add 1/2 cup of citrus juice and stir until combined.
- To make the cheesecake more festive, you can decorate it with fresh citrus slices, whipped cream, or chocolate shavings.
Conclusion:
This citrus gelatin layered cheesecake is a delicious and refreshing dessert that is perfect for any occasion. With its creamy cheesecake filling, bright citrus flavor, and crispy graham cracker crust, this cheesecake is sure to be a hit with everyone who tries it.
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