Citrus Cheesecake Recipe | Love With Recipes
Description
Experience a delightful burst of zesty citrus flavors in every bite of this Citrus Cheesecake! Perfect for any occasion, this cheesecake combines creamy layers of cream cheese and yogurt with a refreshing orange and lemon zest topping. This light yet indulgent dessert is easy to prepare and sure to impress your family and friends. Let’s dive into this scrumptious recipe from Love With Recipes, where you can bring sunshine to your table with just a slice!
Ingredients & Nutritional Information
| Ingredient | Quantity |
|---|---|
| Butter | 1/4 cup |
| Cream cheese | 2 packages (8 oz each) |
| Plain yogurt | 8 oz (1 cup) |
| Oranges, zest of | 2 large oranges |
| Lemons, zest of | 2 lemons |
| Unflavored gelatin | 2 packets (about 14g) |
| Water | 2/3 cup |
| Eggs | 4 large eggs |
| Honey | 2 tablespoons |
| Oranges (for topping) | 2 oranges, peeled and segmented |
| White sugar | 2/3 cup |
| Cornstarch | 3 tablespoons |
| Water (for cornstarch slurry) | 2 tablespoons |
| Kiwi | 2 large kiwis, peeled and sliced |
| Grapes | 1/4 cup, sliced in half |
| Servings | 8 |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 333.5 kcal |
| Total Fat | 24.9 g |
| Saturated Fat | 15.2 g |
| Cholesterol | 122.8 mg |
| Sodium | 160.5 mg |
| Carbohydrates | 23.8 g |
| Dietary Fiber | 1.6 g |
| Sugars | 18.9 g |
| Protein | 6.4 g |
Instructions
Crust Preparation
- Grease and line pan: Grease an 8-inch springform pan and line the bottom with wax paper to make removing the cheesecake easier once it’s ready to serve.
- Prepare the crust: Melt 1/4 cup of butter over low heat. Once melted, combine it with graham cracker crumbs (use about 1 ½ cups of crumbs for the perfect crust texture).
- Press the crust: Firmly press the crumb mixture into the bottom of the springform pan to form an even layer.
- Set aside: Once the crust is ready, set the pan aside while you work on the filling.
Cheesecake Filling
- Beat the cream cheese: In a large mixing bowl, beat the 2 packages of cream cheese until smooth and creamy. Ensure there are no lumps.
- Add yogurt and zest: Slowly add the plain yogurt, orange zest, and lemon zest, continuing to beat until all the ingredients are well combined and the mixture is silky smooth.
- Fold in whipped cream: Whip 1 cup of heavy cream until soft peaks form, and gently fold it into the cream cheese mixture.
- Prepare the gelatin: In a small saucepan, sprinkle 2 packets of unflavored gelatin over 2/3 cup of water. Allow it to bloom for about 5 minutes, then gently heat the mixture over low heat until the gelatin completely dissolves.
- Cool the gelatin: Let the gelatin mixture cool slightly before stirring it into the cream cheese filling.
- Beat eggs and honey: In a separate bowl, beat the 4 eggs with 2 tablespoons of honey until the mixture becomes thick and pale yellow, holding a ribbon consistency when drizzled.
- Fold in the eggs: Carefully fold the egg mixture into the cream cheese filling, ensuring everything is well incorporated.
- Pour into the pan: Pour the prepared cheesecake filling into the springform pan, over the crust.
- Chill the cheesecake: Refrigerate the cheesecake for at least 4 hours or until fully set. This ensures the cheesecake achieves a firm, creamy consistency.
Citrus Topping
- Peel and segment oranges: While the cheesecake is setting, peel 2 oranges and carefully segment them, catching any juice in a small saucepan for the topping.
- Prepare citrus sauce: Add the juice of 2 lemons to the orange juice in the saucepan. Stir in 2/3 cup of white sugar and bring the mixture to a gentle boil over medium heat.
- Thicken the sauce: In a separate bowl, mix 3 tablespoons of cornstarch with 2 tablespoons of water to form a slurry. Gradually whisk this mixture into the citrus juices, allowing it to simmer until it thickens to a sauce-like consistency.
- Cool the sauce: Remove the sauce from the heat and allow it to cool completely before using it to top the cheesecake.
Assembly & Garnish
- Spread the topping: Once the cheesecake has fully set, gently spread the cooled citrus topping over the surface of the cheesecake, creating an even layer.
- Add fresh fruit: Before serving, peel and slice 2 kiwis and cut 1/4 cup of grapes in half. Arrange the orange segments, kiwi slices, and halved grapes on top of the cheesecake for a vibrant, fresh finish.
- Serve and enjoy: Carefully remove the cheesecake from the springform pan. Slice and serve this refreshing dessert to enjoy the perfect balance of creamy, citrusy flavors.
Tips for Success
- Use full-fat cream cheese: This ensures a rich and creamy texture in your cheesecake. Reduced-fat options can lead to a more watery or less firm result.
- Chill thoroughly: Be patient with the setting process. The cheesecake needs at least 4 hours in the fridge to achieve the perfect texture. Overnight chilling is even better for optimal results.
- Citrus zest: Zest the oranges and lemons right before using them to capture the freshest, most fragrant oils in the fruit’s skin.
- Avoid over-beating: When mixing the filling, avoid over-beating the cream cheese and yogurt mixture. Over-beating can introduce excess air, causing the cheesecake to crack.
- Fruit toppings: Feel free to experiment with other fresh fruits like strawberries, blueberries, or even pomegranate seeds for added flavor and color.
Keyword Optimized Tags
- Dessert
- Citrus Cheesecake
- No-Bake Cheesecake
- Fresh Fruit Desserts
- Orange Lemon Cheesecake
- Easy Cheesecake Recipes
- <4 Hours Dessert Recipes
This Citrus Cheesecake is a delightful addition to any dessert table, perfect for spring and summer gatherings or whenever you crave a light, refreshing treat. The contrast between the creamy cheesecake and the tangy citrus topping makes every bite irresistible.
