Triple Citrus Cheesecake by Rose

Rose Rauhauser


Very light and easy cheesecake with the beautiful flavors of lemon, lime and orange throughout. Enjoy


★★★★★ 1 vote

8 or more
30 Min
1 Hr 15 Min


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  • 4
    8 oz. pkgs. cream cheese, softened
  • 1 c
  • 2 Tbsp
  • 1 tsp
    vanilla extract
  • 1 Tbsp
    each....lemon juice, lime juice and orange juice
  • 1 tsp
    each...grated lemon peel, lime peel and orange peel (put a little more in if you like)
  • 4
    extra large eggs

  • 1 c
    graham cracker crumbs
  • 1/3 c
    firmly packed dark brown sugar
  • 1/2
    stick butter melted

How to Make Triple Citrus Cheesecake by Rose


  1. Preheat oven to 325: Crust: Mix crumbs, brown sugar and butter press into the bottom of a 9 inch springform pan. Bake 10 minutes. Remove let cool. (If you are using a dark nonstick springform pan bake at 300)
  2. Filling:Mix cream cheese, sugar, flour and vanilla at medium speed until well blended. Blend in juices and peels. Add eggs one at a time, mixing on low after each addition just until blended. Pour over crust. Bake 325 for 60 to 65 minutes or until center is set. (If using a dark nonstick springform pan bake at 300) After it cools, refrigerate at least 4 hours or overnight. I usually serve with whip cream and manderin orange slices(in a can, juice drained) just to make it pretty. Mine took 1 hour 15 minutes.

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About Triple Citrus Cheesecake by Rose

Course/Dish: Other Desserts
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy

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