Citrus Cheesecake

Name: Citrus Cheesecake
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters butter, room temperature; 2 Tbsps cornstarch; 680 grams packages cream cheese; 1 egg white; 1 egg yolk; 3 eggs; 296 milliliters all-purpose flour; 2 teaspoons fresh lemon juice; 2 teaspoons grated lemon zest; 2 teaspoons grated lime zest; 158 milliliters orange marmalade; 1 Tbsp grated orange zest; 237 milliliters sour cream; 1 teaspoons vanilla extract; 394 milliliters white sugar

Citrus Cheesecake is a lacto ovo vegetarian dessert. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 796 calories, 11g of protein, and 49g of fat each. This recipe from Allrecipes requires lemon zest, flour, sugar, and cream. From preparation to the plate, this recipe takes about 2 hours. Citrus Cheesecake, Citrus Cheesecake, and Citrus No-Bake Cheesecake are very similar to this recipe.

Instructions

Preheat oven to 450 degrees F (230 degrees C). Butter a 9 inch springform pan. In a small bowl, whisk together egg yolk, 1 tablespoon lemon juice, 1 teaspoon lemon peel and 1/4 teaspoon vanilla. In the bowl of a food processor, combine flour and 1/3 cup sugar.

Ingredients you will need

Lemon Juice

Lemon Peel

Egg Yolk

Vanilla

Butter

All Purpose Flour

Sugar

Equipment you will use

Food Processor

Springform Pan

Whisk

Bowl

Oven

Add butter and process until coarse crumbs form. With machine running, add yolk mixture and blend until moist clumps form. Press dough onto bottom and 1 1/2 inches up sides of prepared pan. Freeze crust 10 minutes.

Ingredients you will need

Butter

Crust

Dough

Egg Yolk

Equipment you will use

Frying Pan

Brush crust lightly with egg white.

Ingredients you will need

Egg Whites

Crust

Bake until crust is pale golden, about 15 minutes. Cool on rack while preparing filling. Reduce oven temperature to 350 degrees F (175 degrees C).

Ingredients you will need

Crust

Equipment you will use

Oven

In a large bowl, beat cream cheese and 1 2/3 cups sugar until smooth. Beat in cornstarch, 1 tablespoon lemon juice, orange zest, lime zest, 1 1/2 teaspoon lemon zest and 1/2 teaspoon vanilla. Beat in eggs one at a time, then stir in sour cream.

Ingredients you will need

Cream Cheese

Lemon Juice

Orange Zest

Corn Starch

Lemon Zest

Sour Cream

Lime Zest

Vanilla

Sugar

Egg

Equipment you will use

Bowl

Pour filling into crust.

Ingredients you will need

Crust

Bake in the preheated oven for 55 to 60 minutes, or until puffed and cracked around edges and center moves only slightly when pan is gently shaken. Allow to cool to room temperature, then refrigerate overnight.

Equipment you will use

Oven

Frying Pan

In a saucepan over medium heat, boil marmalade and 2 teaspoons lemon juice until slightly reduced, about 2 minutes.

Ingredients you will need

Lemon Juice

Marmalade

Equipment you will use

Sauce Pan

Spread warm glaze on top of cake. Chill cake 10 minutes.

Ingredients you will need

Glaze

Remove pan sides and transfer cake to serving plate.

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

118milliliters

butter, room temperature 2Tbsps

cornstarch 680grams

packages cream cheese 1

egg white 1

egg yolk 3

eggs 296milliliters

all-purpose flour 2teaspoons

fresh lemon juice 2teaspoons

grated lemon zest 2teaspoons

grated lime zest 158milliliters

orange marmalade 1Tbsp

grated orange zest 237milliliters

sour cream 1teaspoons

vanilla extract 394milliliters

white sugar

Recommended wine: Late Harvest Riesling, Lambrusco Dolce, Sauternes

Cheesecake can be paired with Late Harvest Riesling, Lambrusco Dolce, and Sauternes. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. The Vineyards Late Harvest Riesling with a 5 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.

Vineyards Late Harvest Riesling

Pale yellow in color, the nose opens with aromas of fresh pineapple, juicy nectarine and citrus notes. The wine fully coats the palate expressing vibrant flavors of orange blossom, tart granny smith apple and honeycomb. A long finish displays the perfect balance of sweetness and mouth-watering acidity, inviting another sip.