This vibrant Citrus Cheesecake is a delightful twist on the classic American dessert, offering a perfect balance of richness and brightness. The creamy cheese filling is infused with fresh lemon and orange zest, creating an aromatic and tangy flavor profile that cuts through the sweetness. Encased in a buttery crust coated with toasted slivered almonds, it provides a satisfying crunch against the smooth, velvety texture. Ideal for brunches, summer gatherings, or as an elegant end to a holiday dinner, this dessert is both impressive and approachable. The optional kumquat garnish adds a pop of color and a hint of floral sweetness, making it as visually stunning as it is delicious. It’s a crowd-pleaser that feels special yet remains simple enough for weeknight treats.
Citrus Cheesecake
Description
This vibrant Citrus Cheesecake is a delightful twist on the classic American dessert, offering a perfect balance of richness and brightness. The creamy cheese filling is infused with fresh lemon and orange zest, creating an aromatic and tangy flavor profile that cuts through the sweetness. Encased in a buttery crust coated with toasted slivered almonds, it provides a satisfying crunch against the smooth, velvety texture. Ideal for brunches, summer gatherings, or as an elegant end to a holiday dinner, this dessert is both impressive and approachable. The optional kumquat garnish adds a pop of color and a hint of floral sweetness, making it as visually stunning as it is delicious. It&# 226;ÂÂs a crowd-pleaser that feels special yet remains simple enough for weeknight treats.Ingredients
Directions
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Preheat the oven to 325ðF (165ðC).
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Butter a 9-inch round cake pan thoroughly.
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Coat the bottom and sides of the pan with the toasted slivered almonds.
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In a large bowl, beat the softened cream cheese with an electric mixer on low speed until smooth and creamy, about 1 minute.
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In a separate small bowl, combine the flour and sugar, then add this mixture to the cream cheese.
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Mix well, scraping down the sides of the bowl occasionally, until fully incorporated.
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Beat in the grated lemon and orange zests.
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Add the eggs, egg yolks, and vanilla extract to the mixture.
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Mix thoroughly, scraping down the sides frequently, until the batter is perfectly smooth.
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Pour the batter into the prepared pan, tapping the bottom on the counter 4-5 times to release air bubbles.
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Place the cake pan inside a large roasting pan.
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Pour hot tap water into the roasting pan until it reaches halfway up the sides of the cake pan.
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Bake for 1 hour, or until the center feels firm when lightly pressed.
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Remove the cake pan from the water bath and let it cool on a wire rack.
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Refrigerate the cheesecake for at least 4 to 6 hours, or overnight, to set completely.
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To unmold, run a knife around the edge, then briefly warm the bottom of the pan over low heat for 1 minute to melt the butter.
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Invert the cheesecake onto a plate, then invert again onto a serving platter so the almond crust is on the bottom.
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Optionally, spread sour cream evenly over the top and garnish with thinly sliced kumquats.
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To toast almonds: Preheat oven to 350ðF (177ðC), spread almonds on a baking sheet, and toast for 15 minutes until golden. Cool completely before use.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 173.7kcal
- % Daily Value *
- Total Fat 15.0g24%
- Saturated Fat 1.1g6%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 6.5g3%
- Dietary Fiber 3.8g16%
- Sugars 1.3g
- Protein 6.4g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
