Yummy Citrus Cheesecake
Indulge in the zesty delight of Yummy Citrus Cheesecake, a creamy, tangy dessert that’s as refreshing as it is decadent. Featuring a buttery graham cracker crust and a luscious filling infused with aromatic lemon and orange zest, this cheesecake is the perfect balance of sweet and citrusy flavors. Topped with a glossy homemade citrus glaze, it’s a stunning centerpiece for any occasion. Baked to perfection using a water bath to prevent cracking, this foolproof recipe ensures a silky-smooth texture every time. Garnish with powdered sugar and fresh mint leaves for an elegant finishing touch. Whether enjoyed at a summer gathering or as an after-dinner treat, this citrus cheesecake is the ultimate dessert for lovers of bright, vibrant flavors.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 24 ounces cream cheese, softened
- 1 cup granulated sugar (for filling)
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 0.25 cup fresh lemon juice
- 0.25 cup fresh orange juice
- 2 teaspoons cornstarch
- 0.25 cup water
- 2 tablespoons powdered sugar (optional, for garnish)
- 6 leaves mint leaves (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan or line the bottom with parchment paper.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until evenly combined.
Press the crust mixture firmly into the bottom of the prepared springform pan. Set it aside.
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar together until smooth and creamy.
Add the sour cream, eggs one at a time, vanilla extract, lemon zest, orange zest, lemon juice, and orange juice. Mix until well incorporated. Do not overmix to prevent cracking during baking.
Pour the cheesecake filling over the crust in the springform pan and smooth the top with a spatula.
Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in. Place the pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan (water bath method).
Bake the cheesecake for 60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside the oven with the door cracked open for 1 hour.
Meanwhile, make the citrus glaze. In a small saucepan, whisk together the cornstarch and water until smooth. Add 1/4 cup of fresh lemon juice and 1/4 cup of fresh orange juice, then cook over medium heat, stirring constantly, until the mixture thickens (about 3-5 minutes). Remove from heat and let it cool completely.
Once the cheesecake has cooled, remove it from the oven and refrigerate for at least 4 hours or overnight to set completely.
Before serving, spread the citrus glaze evenly over the top of the cheesecake. Optionally, dust with powdered sugar and garnish with fresh mint leaves.
Slice and serve chilled. Store leftovers in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
5987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 419.0 g | 537% | |
| Saturated Fat | 245.4 g | 1227% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1685 mg | 562% | |
| Sodium | 4031 mg | 175% | |
| Total Carbohydrate | 502.1 g | 183% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 346.9 g | ||
| Protein | 88.1 g | 176% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1264 mg | 97% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1526 mg | 32% | |
*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.
