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.

Nutriscore Rating: 43/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan or line the bottom with parchment paper.

Step 2

In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until evenly combined.

Step 3

Press the crust mixture firmly into the bottom of the prepared springform pan. Set it aside.

Step 4

In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar together until smooth and creamy.

Step 5

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.

Step 6

Pour the cheesecake filling over the crust in the springform pan and smooth the top with a spatula.

Step 7

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).

Step 8

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.

Step 9

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.

Step 10

Once the cheesecake has cooled, remove it from the oven and refrigerate for at least 4 hours or overnight to set completely.

Step 11

Before serving, spread the citrus glaze evenly over the top of the cheesecake. Optionally, dust with powdered sugar and garnish with fresh mint leaves.

Step 12

Slice and serve chilled. Store leftovers in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	1874.5 grams (1874.5g)

Amount per serving	% Daily Value*
Calories	5987

Total Fat 419.00g	537%
Saturated Fat 245.40g	1227%
Polyunsaturated Fat 0.00g
Cholesterol 1685mg	562%
Sodium 4031mg	175%
Total Carbohydrate 502.10g	183%
Dietary Fiber 9.20g	33%
Total Sugars 346.90g
Protein 88.10g	176%

Vitamin D 123IU	615%
Calcium 1264mg	97%
Iron 14mg	80%
Potassium 1526mg	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.

Source of Calories

Fat: 61.5%

Protein: 5.7%

Carbs: 32.8%