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Category: Cheesecakes
Prep Time: Cook Time: Total Time:
Makes 12 servings.
1 c. graham cracker crumbs
1/3 c. firmly packed brown sugar
1/4 c. butter, melted
4 8-oz. pkg. cream cheese, softened
1 c. granulated sugar
2 T. all-purpose flour
1 tsp. vanilla
4 eggs
1 T. fresh lemon juice
1 T. fresh lime juice
1T. fresh orange juice
1 tsp. grated lemon rind
1 tsp. grated lime rind
1 tsp. grated orange rind
Preheat oven to 325F; spray a 9-inch spring-form pan with cooking spray.
In small bowl, combine graham crumbs, 2 tablespoons granulated sugar and melted butter with a fork and mix well; press evenly into bottom of pan.
Bake at 325F for 8 minutes or until golden brown; set aside to cool.
In a large bowl, beat cheese, sugar, flour and vanilla with an electric mixer until creamy and smooth.
Add eggs, one at a time, beating after each addition, until just combined.
Stir in lemon, lime and orange juices and rind.
Spread evenly over cooled crust; place on rimmed baking sheet.
Bake at 325F for 65 minutes, or until center appears nearly set; cool on wire rack for 10 minutes.
Run knife around inside edge of pan to allow cheesecake to settle evenly.
Let stand in pan on wire rack until cooled completely; remove side of pan.
Refrigerate at least 4 hours or overnight before serving.
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CHEESECAKE - TRIPLE CITRUS
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Category: Cheesecakes
Prep Time: Cook Time: Total Time:
Makes 12 servings.
1 c. graham cracker crumbs
1/3 c. firmly packed brown sugar
1/4 c. butter, melted
4 8-oz. pkg. cream cheese, softened
1 c. granulated sugar
2 T. all-purpose flour
1 tsp. vanilla
4 eggs
1 T. fresh lemon juice
1 T. fresh lime juice
1T. fresh orange juice
1 tsp. grated lemon rind
1 tsp. grated lime rind
1 tsp. grated orange rind
Preheat oven to 325F; spray a 9-inch spring-form pan with cooking spray.
In small bowl, combine graham crumbs, 2 tablespoons granulated sugar and melted butter with a fork and mix well; press evenly into bottom of pan.
Bake at 325F for 8 minutes or until golden brown; set aside to cool.
In a large bowl, beat cheese, sugar, flour and vanilla with an electric mixer until creamy and smooth.
Add eggs, one at a time, beating after each addition, until just combined.
Stir in lemon, lime and orange juices and rind.
Spread evenly over cooled crust; place on rimmed baking sheet.
Bake at 325F for 65 minutes, or until center appears nearly set; cool on wire rack for 10 minutes.
Run knife around inside edge of pan to allow cheesecake to settle evenly.
Let stand in pan on wire rack until cooled completely; remove side of pan.
Refrigerate at least 4 hours or overnight before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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