Citrus Baked Cheesecake

    (42)
    1 hour 40 minutes

    This is my favourite cheese cake that has a great base and rich filling but the best bit is the simple yet tasty orange marmalade topping.


    41 people made this

    Ingredients
    Serves: 12 

    • Crust
    • 1 egg yolk
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon grated lemon zest
    • 1/4 teaspoon vanilla essence
    • 1 1/4 cups (155g) plain flour
    • 1/3 cup (90g) white sugar
    • 125g butter, room temperature
    • 1 egg white
    • Filling
    • 750g cream cheese
    • 1 2/3 cups (310g) white sugar
    • 2 tablespoons cornflour
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon grated orange zest
    • 2 teaspoons grated lime zest
    • 1 1/2 teaspoons grated lemon zest
    • 1/2 teaspoon vanilla essence
    • 3 eggs
    • 1 cup (250ml) sour cream
    • Topping
    • 2/3 cup orange marmalade
    • 2 teaspoons fresh lemon juice

    Directions
    Preparation:30min  ›  Cook:1hour10min  ›  Ready in:1hour40min 

    1. Preheat oven to 230 degrees C. Butter a 22cm springform pan.
    2. Crust: In a small bowl whisk together egg yolk, lemon juice, lemon zest and vanilla. In the bowl of a food processor combine flour and sugar. Add butter and process until coarse crumbs form. With machine running add the yolk mixture and blend until moist clumps form. Press dough onto bottom and 4cm up sides of prepared springform pan. Freeze crust 10 minutes.
    3. Brush crust lightly with egg white. Bake until crust is pale golden; about 15 minutes. Cool on rack while preparing filling.
    4. Reduce oven temperature to 180 degrees C.
    5. Filling: In a large bowl beat cream cheese and sugar until smooth. Beat in cornflour, lemon juice, orange zest, lime zest, lemon zest and vanilla. Beat in eggs one at a time then stir in sour cream. Pour filling into crust.
    6. Bake in the preheated oven for 55 to 60 minutes or until puffed and cracked around edges and centre moves only slightly when it is gently shaken. Allow to cool to room temperature then refrigerate overnight.
    7. Topping: In a saucepan over medium heat boil marmalade and lemon juice until slightly reduced; about 2 minutes. Spread warm mixture on top of the cheesecake. Chill cake 10 minutes. Remove pan sides and transfer cake to serving plate.

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    Reviews and Ratings
    Global Ratings:
    (42)

    Reviews in English (38)

    by
    0

    Oh yum!!! My husband asked if I could make a baked citrus cheesecake and this recipe stood out to me and wow it is amazing! The pastry was very easy and so worth putting in that extra bit of effort to create your own. Filling was so delicious. I didn't make the topping as we got impatient and got stuck into it and it is a real winner!  -  12 May 2015

    by
    32

    This was a very easy recipe to make. However, I did change a few things. First, I skipped making the crust and just used a ready-made graham cracker crust. Second, I scaled down some of the ingredients a little bit. I only used 2 packages of cream cheese, 1 1/2 cups sugar, 1 tablespoon cornstarch, 2 eggs, and about 3/4 cups of sour cream. The rest of the ingredients I left as is. In addition, I also added fresh lime and orange juice along with the lemon for more citrus flavor. Turned out great! Thanks!  -  12 Jun 2003  (Review from Allrecipes USA and Canada)

    by
    18

    I tried this recipe for the first time for a dinner party. Dessert is my flare and I am always asked to it. This is one of the best cheesecakes I've made. I dressed it up with a ring of sliced kiwi, then a ring of mandarin oranges and finished it with crushed pineapple in the middle, I dried the fruit well before using. I topped it with the marmalade glaze from the recipe. It turned out just beautiful. I always cook my cheesecakes in a water bath. I will definately make this one again.  -  16 Sep 2006  (Review from Allrecipes USA and Canada)

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