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Citrus Cheesecake
SUBMITTED BY:
NATHAN14
PHOTO BY:
Sandy B
"A great tasting citrus cheesecake with a marmalade glaze. Garnish with orange slices and sprigs of mint."
RECIPE RATING:
Read Reviews
(17)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
1 Hr 10 Min
READY IN
2 Hrs
Original recipe yield 1 - 9 inch springform pan
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 egg yolk
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/3 cup white sugar
1/2 cup butter, room temperature
1 egg white
3 (8 ounce) packages cream cheese
1 2/3 cups white sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 tablespoon grated orange zest
2 teaspoons grated lime zest
1 1/2 teaspoons grated lemon zest
1/2 teaspoon vanilla extract
3 eggs
1 cup sour cream
2/3 cup orange marmalade
2 teaspoons fresh lemon juice
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DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C). Butter a 9 inch springform pan. In a small bowl, whisk together egg yolk, 1 tablespoon lemon juice, 1 teaspoon lemon peel and 1/4 teaspoon vanilla. In the bowl of a food processor, combine flour and 1/3 cup sugar. Add butter and process until coarse crumbs form. With machine running, add yolk mixture and blend until moist clumps form. Press dough onto bottom and 1 1/2 inches up sides of prepared pan. Freeze crust 10 minutes.
Brush crust lightly with egg white. Bake until crust is pale golden, about 15 minutes. Cool on rack while preparing filling. Reduce oven temperature to 350 degrees F (175 degrees C).
In a large bowl, beat cream cheese and 1 2/3 cups sugar until smooth. Beat in cornstarch, 1 tablespoon lemon juice, orange zest, lime zest, 1 1/2 teaspoon lemon zest and 1/2 teaspoon vanilla. Beat in eggs one at a time, then stir in sour cream. Pour filling into crust.
Bake in the preheated oven for 55 to 60 minutes, or until puffed and cracked around edges and center moves only slightly when pan is gently shaken. Allow to cool to room temperature, then refrigerate overnight.
In a saucepan over medium heat, boil marmalade and 2 teaspoons lemon juice until slightly reduced, about 2 minutes. Spread warm glaze on top of cake. Chill cake 10 minutes. Remove pan sides and transfer cake to serving plate.
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REVIEWS
Reviewed on Jan. 13, 2004 by MISSWISS
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MISSWISS
Jan. 13, 2004
This was a very easy recipe to make. However, I did change a few things. First, I skipped making the crust and just used a ready-made graham cracker crust. Second, I scaled down some of the ingredients a little bit. I only used 2 packages of cream cheese, 1 1/2 cups sugar, 1 tablespoon cornstarch, 2 eggs, and about 3/4 cups of sour cream. The rest of the ingredients I left as is. In addition, I also added fresh lime and orange juice along with the lemon for more citrus flavor. Turned out great! Thanks!
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6 users found this review helpful
This was a very easy recipe to make. However, I did change a few things. First, I skipped...
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Reviewed on Sep. 16, 2006 by
Sandy B
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Sandy B
Sep. 16, 2006
I tried this recipe for the first time for a dinner party. Dessert is my flare and I am always asked to it. This is one of the best cheesecakes I've made. I dressed it up with a ring of sliced kiwi, then a ring of mandarin oranges and finished it with crushed pineapple in the middle, I dried the fruit well before using. I topped it with the marmalade glaze from the recipe. It turned out just beautiful. I always cook my cheesecakes in a water bath. I will definately make this one again.
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4 users found this review helpful
I tried this recipe for the first time for a dinner party. Dessert is my flare and I am always...
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Reviewed on Oct. 22, 2005 by SAPATTEN
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SAPATTEN
Oct. 22, 2005
SO YUMMY!!! The chocolate cookie crust with the citrus flavor is wonderful! I just used orange zest and it turned out great.
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4 users found this review helpful
SO YUMMY!!! The chocolate cookie crust with the citrus flavor is wonderful! I just used orange...
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Reviewed on Nov. 2, 2005 by t-bone
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t-bone
Nov. 2, 2005
WOW is all i can say. my family LOVED this cheesecake. my husband hates cheesecake and he thought it was delicious. it was so easy and i don't think it would have tasted better if a gourmet shop had made it. i did add extra zest and juices.
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3 users found this review helpful
WOW is all i can say. my family LOVED this cheesecake. my husband hates cheesecake and he...
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Reviewed on Nov. 26, 2002 by ELLIPSE6
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ELLIPSE6
Nov. 26, 2002
This recipe is worth the effort. Entire family at Christmas loved it!!
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3 users found this review helpful
This recipe is worth the effort. Entire family at Christmas loved it!!
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Reviewed on Jul. 28, 2006 by
katiemaytoo
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katiemaytoo
Jul. 28, 2006
I made a chocolate graham cracker crust instead of the one in the recipe, but otherwise followed the recipe exactly and the result was wonderful. My picky husband said it was really, really good (a huge compliment from him) and that it was probably the best cheesecake I'd ever made! And it was easy to make, too. Update: Took this to a fund raiser bake sale and it brought in the most $$ and had a bid placed by almost everyone there!
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2 users found this review helpful
I made a chocolate graham cracker crust instead of the one in the recipe, but otherwise...
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Reviewed on Jan. 23, 2006 by
Libby
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Libby
Jan. 23, 2006
I made the recipe as directed, but I made the glaze with lemon curd (store bought) instead of orange marmalade. I tossed a pint and a half of fresh blueberries in the lemon curd glaze and then dumped it on top of the cake. Delicious and beautiful! I had two New Yorkers say that this cheesecake is the best they've ever had, which is a great compliment!
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2 users found this review helpful
I made the recipe as directed, but I made the glaze with lemon curd (store bought) instead of...
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Reviewed on Jun. 27, 2005 by
Lisa Joseph
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Lisa Joseph
Jun. 27, 2005
I can understand why this recipe got 5 stars! This was my first cheesecake and I made 2 mistakes. 1. I need to practice more on making the crust, and 2. I could not wait the overnight refrigeration! Nontheless, this cake was wonderful. The glaze turned out perfect! This cheesecake recipe is definately a keeper! I will be more patient the next time I make it so that it will set up better. An absolute elegant dessert!
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2 users found this review helpful
I can understand why this recipe got 5 stars! This was my first cheesecake and I made 2...
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Reviewed on Jan. 16, 2007 by
staci mc
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staci mc
Jan. 16, 2007
This was a pretty good cheesecake, I unfortunatley served it the same day I baked it, it was so much better the next day. I had to cook it a bit longer than instructed and used 1/2 marmalade and 1/2 mango jelly since Im not a big marmalade fan. Nice and easy, I will make it again for sure.
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1 user found this review helpful
This was a pretty good cheesecake, I unfortunatley served it the same day I baked it, it was...
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