triple citrus cheesecake by rose
Very light and easy cheesecake with the beautiful flavors of lemon, lime and orange throughout. Enjoy
prep time
30 Min
cook time
1 Hr 15 Min
method
Bake
yield
8 or more
Ingredients
- 4 - 8 oz. pkgs. cream cheese, softened
- 1 cup sugar
- 2 tablespoons flour
- 1 teaspoon vanilla extract
- 1 tablespoon each....lemon juice, lime juice and orange juice
- 1 teaspoon each...grated lemon peel, lime peel and orange peel (put a little more in if you like)
- 4 - extra large eggs
- CRUST
- 1 cup graham cracker crumbs
- 1/3 cup firmly packed dark brown sugar
- 1/2 - stick butter melted
How To Make triple citrus cheesecake by rose
-
Step 1Preheat 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) -
Step 2Filling: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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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