This Citrus Cheesecake boasts a deliciously tangy and refreshing flavor, complemented by a smooth and creamy texture. Its graham cracker crust adds a delightful crunch, making it a perfect dessert for any occasion. The citrus sauce, infused with the zesty flavors of orange and lemon, drapes over the cheesecake, enhancing its richness and adding a burst of freshness.
Why You’ll Love This: If you’re a fan of cheesecakes and love the bright, zesty flavors of citrus fruits, this dessert is for you. The combination of creamy cheesecake and the tangy citrus sauce creates a delightful contrast that tantalizes your taste buds. The graham cracker crust offers a sweet and crunchy base, perfectly balancing the creamy filling. This cheesecake is not just a treat to your palate but also a visually appealing dessert that’s sure to impress.
For the Crust:
- Graham Cracker Crumbs: 2 cups
- Melted Butter: 5 tbsp
- Sugar: 2 tbsp
- Salt: A pinch
For the Cheesecake:
- Cream Cheese (room temperature): 32 oz
- Mascarpone Cheese (cold): 4 oz
- Granulated Sugar: 1 ½ cup
- Sour Cream: ½ cup
- Heavy Cream: 1/3 cup
- Flour: 2 tbsp
- Corn Starch: ½ tbsp
- Salt: A pinch
- Lemon Zest: 1 tsp
- Vanilla Extract: 1 tsp
- Eggs: 5
For the Citrus Sauce:
- Orange Juice: From 3 oranges
- Lemon Juice: From 2 lemons
- Granulated Sugar: ¾ cup
- Combined Lemon & Orange Zest: 1 tsp
- Egg Yolks: 2
- Corn Starch: 3 tsp
- Water: 3 tsp
- Lemon Extract: ¼ tsp
- Butter: 2 tbsp
Instructions:
- Prepare the Crust:
- Heat oven to 350°F. Mix graham cracker crumbs, butter, sugar, and salt. Press into a 9-inch springform pan. Bake for 10 minutes. Cool.
- Make the Cheesecake:
- Lower oven to 325°F. Beat cream cheese, mascarpone, and sugar. Add sour cream, heavy cream, flour, corn starch, salt, lemon zest, and vanilla extract; mix well. Add eggs one at a time. Wrap springform pan with foil. Pour mixture into pan, tap to release air bubbles. Bake in a water bath for about 85-90 minutes.
- Cooling Process:
- Let cheesecake cool completely, then refrigerate for 3-4 hours or overnight.
- Prepare Citrus Sauce:
- Boil citrus juices. Mix sugar with citrus zest, then whisk in egg yolks. Gradually add hot juice to egg mixture, return to heat. Add corn starch-water mix; boil until thickened. Off heat, add lemon extract and butter. Cool to room temp, then chill for 1-2 hours.
- Assemble and Serve:
- Remove cheesecake from pan, top with citrus sauce. For clean cuts, warm knife in hot water before slicing.
Enjoy this Citrus Cheesecake, a delightful and refreshing dessert that combines creamy cheesecake goodness with the invigorating flavors of citrus fruits, all resting on a buttery graham cracker crust.
