Indulge in a symphony of citrus flavors with our tantalizing Triple Citrus Cheesecake. This delectable dessert harmonizes the vibrant zest of three citrus fruits – lemon, lime, and orange – into a creamy, velvety filling nestled atop a graham cracker crust. Experience the burst of citrusy goodness in every bite, perfectly complemented by a tangy sour cream topping. As a bonus, we've included two additional citrus-infused cheesecake recipes: a refreshing Lemon Cheesecake with a hint of thyme and a luscious Orange Cheesecake swirled with a luscious orange curd. Prepare to embark on a citrusy cheesecake extravaganza that will tantalize your taste buds and leave you craving more.
Let's cook with our recipes!
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.
THE ULTIMATE CHEESECAKE
Bake Tyler Florence's Ultimate Cheesecake recipe from Food Network for a zesty-sweet classic topped with warm lemon blueberries.
Provided by Tyler Florence
Categories dessert
Time 5h45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F.
- For the Crust:
- In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
- Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
- For the Filling:
- In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
- Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
- Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.
- Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
- In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.
TRIPLE CITRUS CHEESECAKE BY ROSE
Very light and easy cheesecake with the beautiful flavors of lemon, lime and orange throughout. Enjoy
Provided by Rose Rauhauser
Categories Other Desserts
Time 1h45m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 325: Crust: Mix crumbs, brown sugar and butter press into the bottom of a 9 inch springform pan. Bake 10 minutes. Remove let cool. (If you are using a dark nonstick springform pan bake at 300)
- 2. Filling:Mix cream cheese, sugar, flour and vanilla at medium speed until well blended. Blend in juices and peels. Add eggs one at a time, mixing on low after each addition just until blended. Pour over crust. Bake 325 for 60 to 65 minutes or until center is set. (If using a dark nonstick springform pan bake at 300) After it cools, refrigerate at least 4 hours or overnight. I usually serve with whip cream and manderin orange slices(in a can, juice drained) just to make it pretty. Mine took 1 hour 15 minutes.
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.
TRIPLE CITRUS CHEESECAKE
Refreshing! EDIT: I recently updated this recipe to include a walnut crust and white chocolate in the filling.
Provided by heidi
Categories Cheesecake
Time 1h30m
Yield 1 cheesecake, 16 serving(s)
Number Of Ingredients 19
Steps:
- Gather filling ingredients aside to bring to room temperature.
- CRUST:.
- Grease and "sugar" a 9-inch springform pan (like you would grease and flour a cake pan).
- In small mixer bowl, mix crust ingredients (best to chop the wafers and nuts in a food processor. Press mixture onto bottom of prepared pan. Bake 10 minutes at 325 degrees F.
- FILLING:
- Increase oven temperature to 500 degrees F. Place a pan of water on the lowest oven rack and spritz the top and sides of the oven with water.
- Melt chocolate and set aside.
- Beat cream cheese until fluffy on low speed. Scraping sides of bowl constantly, slowly incorporate the other ingredients in this order: sugar, chocolate, extract, zest, juices, food coloring, eggs (one at a time), and flour.
- Pour into prepared pan and bake for 10 minutes. Decrease temperature to 215 degrees F and cook for another 50-60 minutes or until the sides look firm and the center is still jiggly.
- Leave in the oven with the door slightly propped open until the pan is cool, and then transfer to the refrigerator (do not cover). Flavors peak after about 24-36 hours of refrigeration.
- DECORATE (before serving):
- Melt the remaining chocolate and drizzle over the top with a fork.
- Whip the cream and flavor with lemon peel and vanilla. Sweeten to taste. Pipe around the edge of the cheesecake.
- Tips:
- Do not open the oven door until close to the end of the baking time.
- Before baking, drop the cake on the counter repeatedly to bring air bubbles to the surface. Draw a sharp knife in the filling in a "S" shape to draw up bubbles.
TRIPLE CITRUS CHEESECAKE
I haven't had a chance to make this one yet, but sounds very good and easy to make, tell me what you think.
Provided by Anna P.
Categories Cheesecake
Time 1h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine crumbs and butter; press onto bottom of 9-inch spring form pan.
- Beat cream cheese, sugar and vanilla medium speed until well blended, Blend in juices and peels.
- Add eggs one at a time; mix just until blended, Pour over crust.
- Bake at 350`F for 45 to 50 minutes or until centre is almost set.
- Cool completely, then refrigerate 4 hours or overnight.
- If desired, garnish with fresh fruit or lemon lime and orange slices.
Nutrition Facts : Calories 370.3, Fat 27.4, SaturatedFat 15, Cholesterol 125.5, Sodium 294.5, Carbohydrate 26.6, Fiber 0.4, Sugar 21.6, Protein 6
TRIPLE CITRUS CHEESECAKE
Steps:
- Mix crust ingredients, bake @ 325 x 10 min. Mix cream cheese, sugar, flour and vanilla on medium speed until well blended. Mix in juices and zest. Add egss, one at a time, mixing on low after each addition just until blended. Pour over crust. 325 x 1 hr, pour over topping, 10 more min.
Tips:
- Choose the right citrus fruits: This recipe calls for a combination of three citrus fruits: lemon, orange, and grapefruit. You can use any variety of these fruits, but for the best flavor, choose fruits that are ripe and juicy.
- Zest the citrus fruits before juicing them: Zesting the citrus fruits will release their essential oils, which will add a bright, citrusy flavor to your cheesecake.
- Use a water bath to bake the cheesecake: A water bath helps to create a moist, creamy cheesecake by preventing the cheesecake from overbaking.
- Chill the cheesecake for at least 4 hours before serving: Chilling the cheesecake allows the flavors to meld and the cheesecake to set properly.
Conclusion:
This triple-citrus cheesecake is a delicious and refreshing dessert that is perfect for any occasion. With its creamy texture, bright citrus flavor, and beautiful appearance, this cheesecake is sure to impress your friends and family. So next time you're looking for a special dessert, give this triple-citrus cheesecake a try. You won't be disappointed!
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