Citrus Cheesecake Recipe -
Citrus Cheesecake Recipe
  • READY IN 2 hr

Citrus Cheesecake

Recipe by  

"A great tasting citrus cheesecake with a marmalade glaze. Garnish with orange slices and sprigs of mint."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch springform pan Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 10 mins

    2 hrs


  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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 More Reviews

Most Helpful Positive Review
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!

Most Helpful Critical Review
Jul 06, 2010

This cheesecake has a poor flavour


35 Ratings

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.

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.

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!

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!

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!

Feb 05, 2012

Awesome! AWESOME! I used juice from the lime and orange as well as the lemon. For the topping I couldn"t find a marmalade made with seville oranges at the nearby store, so I was stuck using smuckers, which usually does really well with their products, but in the case of orange marmalade is really way too sweet, so I just added a whole lot of lemon juice and reduced it for quite a tasted excellent! Loads if citrus flavor instead of corn syrup! My friend who loves cheesecake and orders it out regularly said it was the best he's ever had!*****Just made again (this time with higher quality marmalade:)), and the response was overwhelming!!! Another friend who loves cheesecake tried it and said "Oh my gosh, you are going to make me so fat! This is unlike anything I've ever tasted before.....yum!!!!" Last weekend I had made the White Chocolate Raspberry Cheesecake for this friend, which he also really liked, but definately not any more than this one!


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  • Calories
  • 556 kcal
  • 28%
  • Carbohydrates
  • 59.3 g
  • 19%
  • Cholesterol
  • 154 mg
  • 51%
  • Fat
  • 33 g
  • 51%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 8.4 g
  • 17%
  • Sodium
  • 264 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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