Ingredients for Triple Citrus Cheesecake
- Graham Cracker Crumbs
- ¼ cup melted unsalted butter
- 3 (8 ounce) packages cream cheese
- Granulated Sugar
- 1 teaspoon vanilla extract
- Lemon Juice
- Lime Juice
- Orange Juice
- Lemon, Rind Of
- Lime Peel
- Orange Rind
- 4 large eggs
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How to Make Triple Citrus Cheesecake
- Preheat oven to 350°F (175°C).
- Combine 1 ½ cups graham cracker crumbs and ¼ cup melted unsalted butter. Mix well.
- Press crumb mixture firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes. Cool completely.
- In a large bowl, beat 3 (8 ounce) packages of cream cheese until smooth and creamy.
- Gradually beat in 1 ½ cups granulated sugar and 1 teaspoon vanilla extract until well combined.
- Add the zest of 2 oranges, 2 lemons, and 1 lime.
- Stir in ½ cup orange juice, ¼ cup lemon juice, and 2 tablespoons lime juice.
- Beat in 4 large eggs one at a time, mixing well after each addition. Be careful not to overmix.
- Pour the batter over the cooled crust.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake for 45-50 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove from the oven and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
- Garnish with fresh citrus slices or berries before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
86g
Fat
75g
Carbs
8g
