Best Triple Citrus Cheesecake Recipes

TRIPLE CITRUS CHEESECAKE

Steps:

• Combine crumbs and butter; press onto bottom of 9-inch spring form pan.
• Beat cream cheese, sugar and vanilla medium speed until well blended, Blend in juices and peels.
• Add eggs one at a time; mix just until blended, Pour over crust.
• Bake at 350`F for 45 to 50 minutes or until centre is almost set.
• Cool completely, then refrigerate 4 hours or overnight.
• If desired, garnish with fresh fruit or lemon lime and orange slices.

TRIPLE CITRUS CHEESECAKE

Steps:

• Gather filling ingredients aside to bring to room temperature.
• CRUST:.
• Grease and "sugar" a 9-inch springform pan (like you would grease and flour a cake pan).
• In small mixer bowl, mix crust ingredients (best to chop the wafers and nuts in a food processor. Press mixture onto bottom of prepared pan. Bake 10 minutes at 325 degrees F.
• FILLING:
• Increase oven temperature to 500 degrees F. Place a pan of water on the lowest oven rack and spritz the top and sides of the oven with water.
• Melt chocolate and set aside.
• Beat cream cheese until fluffy on low speed. Scraping sides of bowl constantly, slowly incorporate the other ingredients in this order: sugar, chocolate, extract, zest, juices, food coloring, eggs (one at a time), and flour.
• Pour into prepared pan and bake for 10 minutes. Decrease temperature to 215 degrees F and cook for another 50-60 minutes or until the sides look firm and the center is still jiggly.
• Leave in the oven with the door slightly propped open until the pan is cool, and then transfer to the refrigerator (do not cover). Flavors peak after about 24-36 hours of refrigeration.
• DECORATE (before serving):
• Melt the remaining chocolate and drizzle over the top with a fork.
• Whip the cream and flavor with lemon peel and vanilla. Sweeten to taste. Pipe around the edge of the cheesecake.
• Tips:
• Do not open the oven door until close to the end of the baking time.
• Before baking, drop the cake on the counter repeatedly to bring air bubbles to the surface. Draw a sharp knife in the filling in a "S" shape to draw up bubbles.

TRIPLE CITRUS CHEESECAKE

Steps:

• Crust-mix crumbs, brown sugar and butter; press onto bottom of 9"" springform pan. Bake at 325 for 10 min if using a silver springform pan. Bake at 300 for 10 min if using a dark nonstick pan. Filling-mix cream cheese, sugar, flour and vanilla with mixer on med speed until well blended. Blend in juices and peels. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Bake at 325 for 60-65 min or until center is set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hr or over night.

TRIPLE-CITRUS CHEESECAKE

Steps:

• Heat oven to 325°F.
• Combine graham crumbs, brown sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
• Beat cream cheese, granulated sugar, flour and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in remaining ingredients; pour over crust.
• Bake 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

TRIPLE CITRUS CHEESECAKE BY ROSE

Steps:

• 1. Preheat oven to 325: Crust: Mix crumbs, brown sugar and butter press into the bottom of a 9 inch springform pan. Bake 10 minutes. Remove let cool. (If you are using a dark nonstick springform pan bake at 300)
• 2. Filling:Mix cream cheese, sugar, flour and vanilla at medium speed until well blended. Blend in juices and peels. Add eggs one at a time, mixing on low after each addition just until blended. Pour over crust. Bake 325 for 60 to 65 minutes or until center is set. (If using a dark nonstick springform pan bake at 300) After it cools, refrigerate at least 4 hours or overnight. I usually serve with whip cream and manderin orange slices(in a can, juice drained) just to make it pretty. Mine took 1 hour 15 minutes.