Citrus Classic Cheesecake
It is really a great cheesecake, I did it at party with friends, they all loved it, it is very tasty!
Yield
16 servingsPrep
16 minCook
1 1/6 hrsReady
9⅓ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons |
butter
unsalted |
|
| 1 ½ | cups |
graham cracker crumbs
|
*
|
| 2 | tablespoons |
sugar
|
|
| 1 | pinch |
salt
fine |
*
|
| For the fillings | |||
| 2 | pounds |
cream cheese (reduced-fat)
at room temperature |
*
|
| 2 | cups |
sugar
|
|
| 1 | cup |
sour cream, light
or non-fat |
|
| 6 | large |
eggs
lightly beaten |
|
| 2 | tablespoons |
vanilla extract
|
|
| 1 | teaspoon |
lemon zest
finely grated |
|
| 1 | teaspoon |
orange zest
finely grated |
|
|
berries
optional |
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
butter
unsalted |
|
| 355 | ml |
graham cracker crumbs
|
*
|
| 3E+1 | ml |
sugar
|
|
| 1 | pinch |
salt
fine |
*
|
| For the fillings: | |||
| 907.2 | g |
cream cheese (reduced-fat)
at room temperature |
*
|
| 473 | ml |
sugar
|
|
| 237 | ml |
sour cream, light
or non-fat |
|
| 6 | large |
eggs
lightly beaten |
|
| 3E+1 | ml |
vanilla extract
|
|
| 5 | ml |
lemon zest
finely grated |
|
| 5 | ml |
orange zest
finely grated |
|
| 1 | x |
berries
optional |
*
|
Directions
Position a rack in the middle of the oven and preheat to 325℉ (160℃).
For the crust:
Melt the butter, covered in the microwave, in a medium microwave safe bowl, or a saucepan.
Brush a 9-inch springform pan with some of the butter.
Stir the remaining butter together with the crumbs, sugar, and salt.
Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly into the edges.
Bake until golden brown, 15 to 18 minutes. Cool.
Wrap the bottom and up the sides of the pan with foil and put in a roasting pan.
For the filling:
Beat the cream cheese on medium speed with a hand-held mixer until smooth.
Add 1¼ cups sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed.
Slowly beat in ¾ cup sour cream, then eggs, 1 tablespoon vanilla and both citrus zests; take care not to over whip.
Pour into the cooled crust.
Bring a medium saucepan or kettle of water to a boil.
Gently place the roasting pan in the oven (don't pull the rack out of the oven).
Pour in enough hot water to come about halfway up the side of the springform pan.
Bake the cheesecake for 1 hour and 10 minutes---the outside of the cake will set but the center will still be loose.
Meanwhile, stir together the remaining sour cream, sugar and vanilla paste.
Spread over the top of the cooked cheesecake and return to the oven for 5 minutes.
Turn the oven off, cook the cheesecake in the residual heat in the oven for 1 hour.
This gentle finish minimizes the risk of the dreaded crack in your cheese cake.
Remove cheesecake from the roasting pan to a rack.
Run a knife around the edges and cool to room temperature.
Cover and refrigerate at least 8 hours or overnight.
Bring cheesecake to room temperature 30 minutes before serving.
Remove the springform ring.
Dip a knife in warm water, wipe dry before slicing each piece. Serve with berries, if desired.
