My Citrus Cheesecake Dessert
Indulge in the refreshing flavors of "My Citrus Cheesecake Dessert," a silky-smooth masterpiece that combines zesty citrus accents with rich, creamy decadence. This dessert starts with a buttery graham cracker crust, perfectly baked to provide a crisp foundation for the luscious cream cheese filling. Infused with fresh lemon juice, vibrant orange zest, and a touch of vanilla, the cheesecake delivers a harmonious balance of tangy and sweet. A glossy citrus glaze made from lemon and orange juice crowns the dessert, adding a burst of brightness to every bite. Finished with delicate citrus zest as a garnish, this zesty delight is as stunning as it is delicious. Perfect for dinner parties, special occasions, or simply indulging a citrus craving, this dessert is a crowd-pleaser that brings sunshine to your plate! Keywords: citrus cheesecake, lemon dessert, orange zest, creamy cheesecake, tangy glaze.
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Ingredients
- 200 grams graham cracker crumbs
- 85 grams unsalted butter, melted
- 50 grams granulated sugar (for crust)
- 680 grams cream cheese, softened
- 200 grams granulated sugar (for filling)
- 3 eggs
- 120 grams sour cream
- 2 teaspoons vanilla extract
- 60 milliliters lemon juice
- 1 tablespoon orange zest
- 1 tablespoon lemon zest
- 1 tablespoon cornstarch
- 50 grams granulated sugar (for glaze)
- 30 milliliters lemon juice (for glaze)
- 30 milliliters orange juice (for glaze)
- 1 teaspoon orange zest (for garnish)
- 1 teaspoon lemon zest (for garnish)
Directions
Step 1
Preheat your oven to 160°C (320°F). Grease a 9-inch (23 cm) springform pan and line the base with parchment paper.
Step 2
In a mixing bowl, combine the graham cracker crumbs, melted butter, and 50 grams of granulated sugar. Mix until well combined and press the mixture evenly into the bottom of the prepared pan. Bake in the preheated oven for 10 minutes, then let cool slightly.
Step 3
In a large mixing bowl, beat the softened cream cheese and 200 grams of granulated sugar using a hand or stand mixer until smooth and creamy.
Step 4
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Step 5
Mix in the sour cream, vanilla extract, lemon juice, orange zest, and lemon zest until fully incorporated.
Step 6
Pour the cream cheese mixture over the pre-baked crust and smooth the top with a spatula.
Step 7
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is just slightly jiggly. Turn off the oven and allow the cheesecake to cool in the oven with the door slightly ajar for about 1 hour.
Step 8
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for best texture and flavor.
Step 9
To prepare the glaze, combine the cornstarch, 50 grams of granulated sugar, lemon juice, and orange juice in a small saucepan. Cook over medium heat, whisking continuously, until the mixture thickens and becomes glossy. Remove from heat and let it cool slightly.
Step 10
Spread the glaze over the top of the chilled cheesecake, allowing it to drip slightly over the edges.
Step 11
Garnish with additional orange zest and lemon zest, then slice and serve.
Nutrition Facts
| Serving size | 1544.9 grams (1544.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5382 |
| Total Fat 351.50g | 451% |
| Saturated Fat 207.90g | 1040% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 998mg | 333% |
| Sodium 3500mg | 152% |
| Total Carbohydrate 524.90g | 191% |
| Dietary Fiber 8.30g | 30% |
| Total Sugars 388.00g | |
| Protein 62.40g | 125% |
| Vitamin D 0IU | 0% |
| Calcium 997mg | 77% |
| Iron 10mg | 57% |
| Potassium 1230mg | 26% |
Source of Calories