Triple citrus cheesecake is classic New York style cheesecake, infused with the tangy flavors of lemon, lime, and orange. It is made easy to share with a crowd.
Thank you Milk Means More – United Dairy Industry of Michigan for sponsoring this recipe. All thoughts are my own.
Cheesecakes are popular year ’round, but nothing sets the special Holiday tone quite like serving a thick and creamy slice of cheesecake for dessert. Sure, gorgeous cheesecakes in all shapes, sizes, and flavors can be purchased at bakeries and warehouse clubs across the land, but in my experience, those store bought varieties are more focused on the toppings than the flavor of the cheesecake itself.
While I wouldn’t decline a slice with gooey caramel-raspberry-white-chocolate-bavarian-chocolate-cherry-wonder toppings, those cheesecakes are too fussy. With their tiny slices being separated by parchment paper, and bazillion different toppings falling off all over the place. Call me a purist, but cheesecake should be simple, creamy, and rich. All those toppings serve to do is mask a mediocre cheesecake with a bunch of sugary window dressing.
Obviously, I feel very strongly about cheesecake.
I’ve received dozens of emails seeking advice on mastering the art of the perfect cheesecake. While a perfect cheesecake made in a spring form pan is both beautiful and tasty, it does take a little time and patience. No-Bake Cheesecakes are always an option when time and patience are in short supply, but the texture isn’t quite the same as their baked counterparts. Both varieties can be difficult to transport to holiday parties without begging for a mishap along the road.
Triple Citrus Cheesecake is a thick and creamy New York style cheesecake, infused with a tang of lemon, lime, and orange flavors. A big slice is perfectly rich and wonderful all on it’s own. No fuss. No muss. No tears caused by a cheesecake falling apart after hitting a pothole during transport.
Triple Citrus Cheesecake bridges the gap between cheesecake perfection and ease of preparation; also being perfectly portable because it’s made in a 13″ x 9″ x 2″ baking pan.
Comfortably Domestic Tip: For a festive touch, try serving Triple Citrus Cheesecake bar-style, alongside bowls of cherry pie filling, hot fudge, and salted caramel sauce so that guests may top their slices of cheesecake as desired.
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Triple Citrus Cheesecake
Kirsten Kubert
Yields 16
Classic New York style cheesecake infused with the tangy flavors of lemon, lime, and orange is made easy to share with a crowd.
4 hr, 15 Prep Time
40 minCook Time
4 hr, 55 Total Time
Save RecipeIngredients
- ¾ C. graham cracker crumbs (about 6 full cracker sheets)
- 3 Tbs. unsalted butter, melted
- 3 Tbs. granulated sugar
- 2 ½ lbs. cream cheese, softened
- 1 C. granulated sugar
- 2 Tbs. all-purpose flour
- 1 Tbs. cornstarch
- 1 C. sour cream
- 1 Tbs. freshly squeezed orange juice, plus 1 tsp. fresh orange zest
- 1 Tbs. freshly squeezed lemon juice, plus 1 tsp. fresh lemon zest
- 1 Tbs. freshly squeezed lime juice, plus 1 tsp. fresh lime zest
- 4 large eggs
Instructions
- Preheat the oven to 325 degrees F. Line a 13” x 9” x 2” baking pan with aluminum foil, leaving a 1 inch overhang around the perimeter of the pan.
- Prepare the crust by stirring together the graham cracker crumbs and sugar to combine. Drizzle the melted butter into the crumb mixture, stirring with a fork to moisten the crumbs. Pour the crumb mixture into the prepared baking pan. Press the crumbs into a thin layer in the bottom of the pan. Bake for 10 minutes to set the crust. Remove the crust from the oven and allow to cool while preparing the filling.
- In a large bowl, blend the cream cheese, sugar, flour, and cornstarch until creamy. Fold in the sour cream. Add the eggs, one at a time, blending well until fully incorporated between each addition. Stir in the fresh citrus juices and zests until combined.
- Spoon the filling over the cooled crust, leveling to the edges of the pan. Bake the cheesecake for 35 to 40 minutes, or until the center is almost completely set, but still slightly wiggly when shaken. Remove from the oven and allow it to cool completely on a wire rack.
- Once cooled, refrigerate the cheesecake for at least four hours until firm. Firmly grasp the foil overhanging the pan and carefully lift the cheesecake to transfer it to a large cutting board. Peel back the foil and slice the cheesecake to serve.
- For a fun and festive entertaining option, serve the cheesecake alongside bowls of cherry pie filling, hot fudge sauce, and salted caramel sauce so that guests may top their cheesecake as desired.
Notes
Prep Time: 15 minutes (plus 4 hours chill time),
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