Citrus Cheesecake

Citrus Cheesecake


"A great tasting citrus cheesecake with a marmalade glaze. Garnish with orange slices and sprigs of mint."
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2 h servings 556 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 556 kcal
  • 28%
  • Fat:
  • 33 g
  • 51%
  • Carbs:
  • 59.3g
  • 19%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 154 mg
  • 51%
  • Sodium:
  • 264 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  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.


  1. 36 Ratings

Most helpful positive review

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 ingr...

Most helpful critical review

This cheesecake has a poor flavour

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 ingr...

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 ...

SO YUMMY!!! The chocolate cookie crust with the citrus flavor is wonderful! I just used orange zest and it turned out great.

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 goo...

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 ...

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 refrigerat...

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 smuc...

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 sh...

I made this for a dessert buffet with low fat cream cheese and Splenda. It was delicious and none left to take home