Zesty Citrus Cheesecake 🍋🍊

Indulge in this refreshing zesty citrus cheesecake that combines the richness of cream cheese with the bright flavors of lemon, orange, and lime! It's the perfect dessert for any gathering or special occasion. The creamy filling sits atop a buttery crust, all finished with a sweet citrus glaze that adds the perfect touch of sparkle.

Consider serving it with a lovely fruit salad or a cup of herbal tea for a delightful end to your meal! 🍰🍵

Ingredients

For the crust

• 1 1/4 cups all-purpose flour
• 1/3 cup sugar
• 1/2 cup butter, room temperature
• 1 egg yolk
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated lemon zest
• 1/4 teaspoon vanilla extract
• 1 egg white (for brushing)

For the filling

• 3 (8-ounce) packages cream cheese, softened
• 1 2/3 cups 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

For the glaze

• 2/3 cup orange marmalade
• 2 teaspoons fresh lemon juice

Instructions

1. Preheat your oven to 450°F (230°C) and butter a 9-inch springform pan.

2. In a small bowl, whisk together the egg yolk, 1 tablespoon lemon juice, lemon zest, and vanilla extract.

3. In a food processor, combine the flour and sugar. Add the butter and process until coarse crumbs form. With the machine running, gradually add the yolk mixture until clumps form.

🥄 Make sure not to overprocess, or the crust can become too tough!

4. Press the dough onto the bottom and sides (about 1.5 inches high) of the prepared pan. Freeze the crust for 10 minutes.

5. Brush the crust lightly with the beaten egg white. Bake for about 15 minutes or until lightly golden. Allow the crust to cool on a rack while you prepare the filling.

6. Reduce the oven temperature to 350°F (175°C). In a large bowl, beat the cream cheese and sugar until smooth. Add cornstarch, lemon juice, orange zest, lime zest, lemon zest, and vanilla; mix until well combined.

7. Beat in the eggs one at a time, then stir in the sour cream. Pour the filling into the cooled crust.

8. Bake for 55-60 minutes, until puffed and slightly cracked around the edges. The center should move only slightly. Let it cool to room temperature, then refrigerate overnight for best results.

9. For the glaze, boil the marmalade and lemon juice in a saucepan over medium heat until slightly reduced, about 2 minutes. Spread the warm glaze over the cheesecake.

10. Chill the cake for 10 minutes, then remove the sides of the springform pan and transfer to a serving plate.

🌟 This cheesecake is best enjoyed the day after it's made! The flavors meld beautifully, making it even more delicious.

Variations

• Fruity Twist: Mix in some finely chopped fruits like berries or mango for a fruity filling variation.
• Ginger Spice: Add 1 teaspoon of ground ginger to the crust for a warm, spicy kick.
• Chocolate Drizzle: Melt some dark chocolate and drizzle on top before serving for an elegant touch.
• No-Bake Option: Substitute the baked filling for a no-bake version by using whipped cream cheese and whipped cream for a lighter dessert.

Enjoy your zesty citrus cheesecake! 🍰✨