Citrus Cheesecake

Most cheesecakes start with a graham crust. This one ups its game with a buttery, from-scratch pastry crust scented with lemon zest, so the citrus theme starts at the very first bite.

The filling layers two kinds of zest, lemon and orange, into a rich cream cheese base, giving it a bright, perfumed lift that cuts through all that richness. A little flour in both the crust and filling keeps things tender and helps the cheesecake set cleanly.

The order matters: bake the crust on its own first so it firms up and stays crisp under the wet filling, then pour in the citrusy cream cheese mixture and bake again until the center is just set with a faint jiggle. As with any cheesecake, the reward is in the chill, so give it plenty of time in the fridge to firm up and slice smooth.

Chef Tips

• Soften the cream cheese fully before mixing so the filling blends smooth without lumps.
• Bake the pastry crust on its own first; pre-baking keeps it from going soggy under the filling.
• Pull the cheesecake when the center is just set but still slightly jiggly; it firms as it cools.
• Zest the citrus over the bowl so you catch the fragrant oils along with the zest.

Variations

• Add a tablespoon of fresh lemon or orange juice to the filling for an even tangier bite.
• Swap in lime and grapefruit zest for a different citrus profile.
• Top with candied citrus peel or a thin citrus glaze for a showier finish.