Citrus Cheesecake

Citrus Cheesecake


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Citrus Cheesecake

Seriously, who doesn’t love cheesecake? If your sweetheart is not a chocolate lover then try this delicious Citrus Cheesecake out. It is a nice “make ahead” dessert and sure to be a hit.



1 Cup Graham Cracker Crumbs

1/3 Cup Packed Brown Sugar

¼ (1/2 Stick) Melted Butter


4 (8 Ounce) Packages of Softened Cream Cheese

1 Cup Sugar

2 Tablespoons Flour

1 Tablespoon Vanilla Extract

1 Tablespoon Lemon Juice

1 Tablespoon Lime Juice

1 Tablespoon Orange Juice

1 Teaspoon Lemon Peel

1 Teaspoon Lime Peel

1 Teaspoon Orange Peel

4 Eggs

Preheat your oven to 325° F. To make the crust mix together the graham cracker crumbs, brown sugar and butter in a medium size bowl. Press the mixture onto the bottom of a 9 inch springform pan. To press the crumbs into the pan use the bottom of a glass to evenly press the crumb mixture onto the bottom of the pan. Bake for 10 minutes. Remove and cool while you make the filling. To make the filling mix together the cream cheese, sugar, flour and vanilla in a medium size bowl, using an electric mixer on medium speed until well blended. Blend in the citrus juices and the peels. Add the eggs, one at a time, mixing on low speed until well blended. Pour over the crust and bake at 325° F. for 65 minutes until the center is almost set. Remove from the oven and cool for 15 minutes. Run a knife around the rim of the pan to loosen the cheesecake. Cool completely before removing from the pan. Refrigerate for at least 4 hours before serving. Overnight is best which makes this a great “make ahead” dessert. Serves 12


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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