Reviewed: May 20, 2011

This was awesome.. only thing I did different was following my four rules for cheesecake. I blend the room temperature cream cheese and sugar in a food processor till there are NO Lumps. Add the eggs last and don't over beat so as to not mess up the consistency by adding to much air. Bake in a hot water bath! This allows the cake to cook evenly and you get a better consistency. Turn off the oven a little before the cake is totally finished baking, Don't open the oven door. Just let it cool as it finishes baking (this took me a little bit of practice to perfect) then take the cake out and let it cool in the bath for a little longer. finally let it cool to room temperature before putting it in the fridge. Rapid temperature changes make the cheesecake crack and can make it rubbery. I always let my cake cool overnight in the fridge.

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Reviewer:

HannahD

Cooking Level: Intermediate

Reviewed: Jan. 31, 2011

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 while...it 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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Reviewer:

~Christy~

Living In: West Lafayette, Indiana, USA

Reviewed: Jan. 10, 2011

The crust and cheesecake were fantastic. Nice, fluffy cheesecake. The marmalade glaze was a little bitter for the kids, but all of the adults liked it!

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Reviewer:

BAKINGSTACY

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Orange, California, USA

Living In: Reno, Nevada, USA

Reviewed: Nov. 18, 2010

Loved this! Did not do the marmalade on top. I just spread a little cool whip on top! SOOO GOOD!!!

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Reviewer:

Channy

Reviewed: Jul. 4, 2010

This cheesecake has a poor flavour

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Reviewer:

Haha

Reviewed: Jul. 3, 2010

It s very bad

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Reviewer:

dontno

Reviewed: May 2, 2010

This is an excellent cheesecake recipe. I made mine with tangelos substituted for oranges, as I had some fresh picked ones on hand. The crust was not my favorite, but it suited this recipe better than a cookie or a cracker crust. It is hard to rate this cheesecake as it is pretty unique, but based off of the reaction from my fans, I have to give it 5 stars. As always...follow the recipe basics, cook in a water bath, and do the jiggle test...it is done when it jiggles only slightly and uniformly.

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Reviewer:

Scuba Steve

Cooking Level: Expert

Home Town: Naperville, Illinois, USA

Living In: Lake In The Hills, Illinois, USA

Reviewed: Feb. 22, 2010

It was all right. The zest was something that a lot work, but I found I couldn't really tell it was there at all.

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Reviewer:

d4n12i

Reviewed: Apr. 16, 2009

Wonderful flavor and really easy to make. I followed the recipe exactly but added 1/2 tsp orange extract (Penzey's). If you've never heard of Penzey's, it is definately worth trying. The only place I'll buy my spices and extracts.

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Reviewer:

lori

Reviewed: Mar. 1, 2009

I made this cheesecake a couple of days ago and followed the instructions/ingredients exactly. My crust was slightly burned and mostly came off from the sides when i pulled the ring off of it, but it may have been because I forgot to run a knife around the edge when it came out of the oven. About 20 people tried it and although a couple of people thought it was kind of on the sweet side, still loved the citrusy flavors. I baked it in a water bath and also, when baking time was up, turned off the oven and left the cake to cool in the oven to prevent center from sinking so I had a flawless surface! DH thought the center was too squishy and we had a long debate about whether it didn't get to cook all the way thru in the center so I may leave it in the oven a bit longer next time. I got a request to bring it to a party in a month. Overall, big hit for a cheesecake with a citrus twist! (BTW, I topped it with the kiwi, mandarin oranges, and pineapple and topped with the mandarin glaze and it was BEAUTY-ful!)

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