Citrus Cheesecake
A classic, no fail recipe for a tangy citrus cheesecake. May be prepared with any citrus: oranges, lemons, limes, grapefruit, etc. My go-to, make-ahead dessert that feeds a crowd.
Servings 10 people
Equipment
- 9-inch springform pan
Ingredients
For the Crust
- 1 1/4 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/4 cup unsalted butter melted
For the Filling
- 3 8oz packages cream cheese room temperature
- 3/4 cup granulated sugar
- 1/3 cup sour cream full fat
- 1 lemon
- 1 blood orange or orange
- 5 large eggs room temperature
For the Topping
- 1 1/2 cups sour cream full fat
- 1/4 cup granulated sugar
- 1 blood orange or lemon
Instructions
Make the crust
- Preheat oven to 330℉. Place oven rack in the center of the oven.
- In a small bowl, combine graham cracker crumbs, sugar and melted butter. Mix with a spatula until well combined. Dump into a 9 inch springform pan and press down to form the crust. You can go partially up the sides.
- Place on the center rack of the oven and bake for 10 minutes. Cool completely.
Make the filling
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and sugar until smooth. Add sour cream. Zest both the lemon and blood orange into the bowl. Juice both citrus, strain the juice and add everything to the cheesecake batter. Mix well.
- Add eggs, one at a time, beating the batter on low until just combined. Pour the filling over the prepared crust.
- Bake cheesecake for 60 minutes. Then turn off the oven, crack open the door and let the cake cool down with the oven for 30 minutes. This helps achieve the perfect texture! After, remove and cool completley on the counter. Loosen around the sides with a knife.
Make the Topping
- Combine sour cream and sugar in a medium bowl. Zest in the blood orange or lemon. Add 2 Tablespoons citrus juice. Stir well to combine.
- Pour over the top of the cheesecake and let stand for 30 minutes at room temperature. Sometimes I remove the outer ring of the pan and let the sour cream topping drip down the sides of the cheesecake.
- Cool the cheesecake completely in the refrigerator for at least 6 hours and up to 36 hours. To serve, cut into wedges with a hot knife. Serve as is, or with fresh fruit, or berry compote.
Notes
For best results use Philadelphia original brick cream cheese.
Have all ingredients at room temperature before baking.
Don't over beat the batter once the eggs are added; you don't want to incorporate too much air. this can cause the cheesecake to rise around the edges and crater in the center.
May be baked in advance and stored up to 2 days in the fridge.