Citrus Cheesecake Recipes

CITRUS CHEESECAKE

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

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.

CITRUS CHEESECAKE WITH MARMALADE GLAZE

Steps:

• For Crust:
• Position rack in center of oven; preheat to 425°F. Butter 9-inch-diameter springform pan with 2-inch-high sides. Whisk egg yolk, lemon juice, lemon peel and vanilla in small bowl to blend. Blend flour and sugar in processor. 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.
• Whisk egg white until foamy. Brush crust lightly with some egg white. Bake until crust is pale golden, about 15 minutes. Cool on rack while preparing filling. Reduce oven temperature to 350°F. for filling: Using electric mixer, beat cream cheese in large bowl until smooth. Add sugar; beat until well blended. Beat in 2 tablespoons cornstarch, 1 tablespoon lemon juice, all citrus peel and vanilla. Add eggs 1 at a time, beating just until blended after each addition. Beat in sour cream. Pour filling into crust. Bake cake until puffed and cracked around edges and center moves only slightly when pan is gently shaken, about 55 minutes. Remove from oven. Run small knife around sides of pan to loosen cake. Cool cake in pan on rack. Refrigerate cake overnight.
• Boil marmalade and 2 teaspoons lemon juice in saucepan until slightly reduced, about 2 minutes. Spread warm glaze atop cake. Chill cake 10 minutes. Remove pan sides. Transfer cake to platter. Garnish with orange and mint.

CITRUSY CHEESECAKE

Steps:

• Make the crust: Heat oven to 325 degrees.
• Pulse cookies in a food processor until you've got a nice fine crumb (but not a powder). You can also do this by hand if you like, by placing the cookies in a resealable bag and crushing or smashing with a skillet or rolling pin, but you will need a food processor for the filling.
• Transfer crumbs to a medium bowl and add brown sugar and butter, followed by a pinch of salt. Using your hands, mix until the crumbs are evenly coated and the mixture has a nice, wet-sand texture.
• Press the crust onto the bottom and up the sides of a 9-inch pie plate, tart pan or springform pan. (Alternatively, you could use a cake pan lined with parchment. You can even use an 8-by-8-inch baking dish here, although expect a slightly thicker outcome.) Use the bottom of a measuring cup or small bowl to make sure the crust is really pressed in there, otherwise the cake could be challenging to cut later on.
• Bake the crust until it is lightly golden brown at the edges (it gets baked one more time, so best not to overdo it here), 10 to 12 minutes.
• Make the filling: Combine cream cheese, sour cream and granulated sugar in the bowl of a food processor and process until the mixture is extremely smooth and well blended, a minute or two, scraping down the sides as needed to incorporate any stubborn chunks of cream cheese. Add eggs, grapefruit juice, zest and a pinch of kosher salt and keep processing until it's even smoother and creamier than before (a miracle!), another 30 seconds or so.
• Pour filling into baked crust (you may have some leftover filling depending on your chosen vessel) and bake until mostly set (a little jiggle is fine), 20 to 30 minutes. The filling should not brown at all.
• Turn oven off and open the door a crack. Let the tart sit in the oven for a few minutes before transferring it to a wire rack on the counter to cool completely. Then place the tart in the refrigerator to chill for at least 1 hour. (This is to prevent any unsightly cracks from appearing on the surface, which can happen when there is a sudden or drastic change in temperature.)
• To serve, scatter fresh citrus slices on top and sprinkle with a little flaky salt.

SUNNY CITRUS CHEESECAKE

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.

CITRUS CHEESECAKE

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.

CITRUS-AND-SPICE CHEESECAKE

Steps:

• Preheat oven to 350°F. Butter a 10-inch springform pan. In a bowl, combine cracker crumbs, 2 tablespoons sugar, and melted butter; press into bottom of pan. Bake until firm, about 10 minutes. Let cool completely on a wire rack. Reduce oven to 325°.
• Bring a kettle of water to a boil. Beat cream cheese and sour cream on medium speed until smooth. Beat in 3/4 cup sugar, spices, and salt. Add eggs and beat until smooth.
• Wrap bottom half of springform pan in foil. Pour in filling and place inside a roasting pan. Transfer to oven and pour boiling water into roasting pan until it's halfway up sides of springform pan. Bake until cake is just set in center, 35 to 40 minutes. Transfer springform pan to wire rack; let cool completely. Refrigerate until firm, at least 1 hour and up to 1 day.
• Sprinkle gelatin over 1/4 cup water; let soften 1 minute. In a small saucepan over medium heat, combine remaining 1/3 cup sugar, lemon juice, and 1 cup water; cook, stirring, until sugar is dissolved. Remove from heat; stir in gelatin mixture until dissolved. Let cool completely.
• Arrange citrus segments over cake. Gently pour gelatin mixture on top. Refrigerate overnight.
• To serve, unmold cheesecake and place on a platter. Cut into slices with a serrated knife, using a sawing motion to cut segments; dip knife in warm water and wipe clean between cuts.