Citrus Cheesecake

Yield: 6-12 servings

Cook Time: 65 minutes

Tips: Center of cheesecake will jiggle like prepared gelatin when done. If you prefer a crust without crushed pecans, you can use the traditional Graham Cracker Crust recipe instead.

This Citrus Cheesecake recipe combines the wonderful creaminess of cheesecake with the refreshing flavors of citrus, derived from the

zest and juice of fresh lemon and lime. The crust for this outstanding cheesecake combines a traditional graham cracker crust with crushed pecans and a small amount of whole wheat flour, giving the crust added chewiness and a nutty crunch. (Note: If you prefer a crust without nuts, you can use the traditional Graham Cracker Crust recipe instead.) To top it all off, a pretty decorative amber-colored lacy topping made of crystallized sugar is swirled over the top of the cheesecake, giving it not only aesthetic appeal, but a delightful light and sugary crunch (see recipe for details - so easy to make!). This Citrus Cheesecake recipe is easy to make and is fabulous served any time of year, especially for festive occasions, such as parties and holidays.

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Ingredients

Cheesecake
3 8-oz. packages cream cheese, softened
1 1/2 cups sugar
5 eggs
2 egg yolks
2 tablespoons flour
1/2 cup whipping cream
zest (finely grated peel) of 1 lime
zest (finely grated peel) of 1 lemon
2 tablespoons freshly squeezed lime juice
1/4 cup freshly squeezed lemon juice

Nutty Graham Crust
1/2 cup flour (preferably whole wheat flour)
1/2 cup graham cracker crumbs
1/2 cup butter, softened
1 cup finely finely chopped pecans
2 tablespoons sugar

Lacy Topping
1/4 cup granulated sugar

Directions

Nutty Graham Crust
Preheat oven to 350° F.

In a medium mixing bowl, combine graham cracker crumbs, butter, pecans and sugar. Mix with a pastry blender or fork until thoroughly combined, then pour into a 9 or 10-inch springform pan. Press gently and evenly over the bottom of pan, then bake in oven for 15 minutes.

Cheesecake
Preheat oven to 425° F.

In an electric mixer bowl, beat cream cheese with sugar until smooth. Using a whisk attachment, whisk in the whole eggs, egg yolks, flour and whipping cream. Add lime and lemon zest and lime and lemon juices and mix again until thoroughly blended, scraping sides and bottom of bowl to incorporate all ingredients.

Pour mixture into springform pan over baked crust, then place springform pan on a baking sheet. Bake cheesecake on baking sheet for 15 minutes, then reduce oven temperature to 225° F and bake for an addiitonal 50 minutes or until set. (Note: When cheesecake is done, center will move like gelatin when pan is gently jiggled.)

Allow cheesecake to cool for 5 minutes, then run a knife around entire edge of cheesecake to prevent it from sticking to sides of springform pan while cooling (this allows cheesecake to settle evenly and helps prevent cracking). After about 15-30 minutes of cooling, cover cheesecake and store in refrigerator for 3 hours to overnight.

Lace Topping
When ready to serve, heat 1/4 cup of sugar in a saucepan over medium-high heat. When sugar starts to melt, reduce heat to low and continue cooking while stirring until sugar completely melts and turns golden amber in color (about 5 minutes). (Tip: Don't overcook, as sugar can quickly burn once it turns to an amber color.) Remove from heat and continue stirring for about 15 seconds (to allow for slight cooling). Spoon liquified sugar over cheesecake in a lacy pattern (sugar will harden quickly). (Note: Crystalized sugar tends to melt when cheesecake is stored in refrigerator, so apply the topping just before serving. If after storing leftover cheesecake you would like to re-create the lacy topping because your first batch melted, simply make another batch and top again.)

Other recipes you might like:

Caramel Cheesecake

Chocolate Chocolate Chip Cheesecake

Fruity Citrus Cake

Orange Cake