Triple Citrus Cheesecake
Indulge your taste buds with the bright and zesty flavors of a Triple Citrus Cheesecake, the ultimate dessert for citrus lovers. This luscious cheesecake combines the vibrant zest and juice of oranges, lemons, and limes, creating a trifecta of tangy perfection that balances beautifully with the creamy, velvety texture of the cream cheese filling. A buttery graham cracker crust forms the perfect base, while a gentle water bath ensures that this showstopping dessert bakes to silky-smooth perfection with no cracks in sight. Ideal for celebrations or an elevated treat, this citrus-infused delight will captivate your guests and leave them craving seconds. Serve chilled and garnish with extra citrus zest or whipped cream for an unforgettable finale to any meal. Perfectly refreshing and indulgent, this Triple Citrus Cheesecake is guaranteed to brighten your dessert table.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 0.5 cups sour cream
- 3 units large eggs
- 1 tablespoon orange zest
- 1 tablespoon lemon zest
- 1 tablespoon lime zest
- 2 tablespoons fresh orange juice
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 325°F (160°C).
Prepare a 9-inch springform pan by greasing it lightly and wrapping the bottom with aluminum foil to prevent leaks.
In a medium mixing bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
Add 1 cup of granulated sugar and sour cream to the cream cheese. Continue mixing until combined.
Reduce the mixer speed to low and add the eggs one at a time, mixing well after each addition.
Mix in orange zest, lemon zest, lime zest, fresh orange juice, fresh lemon juice, fresh lime juice, and vanilla extract until evenly incorporated.
Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.
Place the springform pan into a large roasting pan. Carefully pour hot water into the roasting pan, filling it halfway up the sides of the springform pan, creating a water bath.
Bake the cheesecake in the preheated oven for 55-65 minutes, or until the edges are set but the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the oven door open slightly for 1 hour to cool gradually.
Remove the cheesecake from the water bath and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Run a knife around the edge of the pan before releasing the springform to ensure a clean release.
Slice and serve chilled. Garnish with additional citrus zest or whipped cream if desired.
Nutrition Facts
Calories |
159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 11% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 25 mg | 1% | |
| Total Carbohydrate | 18.5 g | 7% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 17.9 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 24 mg | 2% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 32 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
