Best 9 Triple Citrus Cheesecake Recipes

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Triple citrus cheesecake is a delightful dessert that combines the flavors of three citrus fruits into a creamy and decadent treat. With a graham cracker crust and a filling made with a blend of orange, lemon, and lime zest and juice, this cheesecake is sure to please citrus lovers. Whether you're looking for a special occasion dessert or a simple treat to enjoy after dinner, this triple citrus cheesecake is sure to satisfy your sweet tooth.

Here are our top 9 tried and tested recipes!

TRIPLE-CITRUS CHEESECAKE



Triple-Citrus Cheesecake image

This Triple-Citrus Cheesecake is a delicious enigma. It's rich, but not heavy. Sweet, yet tart and refreshing. Make it and enjoy the contradictions.

Provided by My Food and Family

Categories     Home

Time 6h35m

Yield 16 servings

Number Of Ingredients 9

1 cup graham cracker crumbs
1/3 cup packed brown sugar
1/4 cup butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup granulated sugar
2 Tbsp. flour
1 tsp. vanilla
4 eggs
1 tsp. zest and 1 Tbsp. juice from 1 each lemon, lime and orange

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.

Nutrition Facts : Calories 330, Fat 23 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 130 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g

LIGHT CITRUS CHEESECAKE



Light Citrus Cheesecake image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 12 servings

Number Of Ingredients 10

Crisco® Original No-Stick Cooking Spray
1 cup graham cracker crumbs
1/4 cup sugar
3 (8 oz.) packages low fat cream cheese (NOT tub cream cheese)
2 tablespoons Pillsbury BEST® All Purpose Flour
1 (14 oz.) can Eagle Brand® Fat Free Sweetened Condensed Milk
2 teaspoons vanilla extract
2 teaspoons grated lemon peel
2 teaspoons grated orange peel
3/4 cup fat free, cholesterol free egg substitute product

Steps:

  • HEAT oven to 325 degrees F. Spray bottom of 9-inch springform pan with no-stick cooking spray. Combine graham cracker crumbs and sugar. Sprinkle evenly on bottom of pan. BEAT cream cheese until fluffy in large bowl. Slowly add flour, mixing well. On low speed, add sweetened condensed milk. Mix until smooth. Add vanilla, lemon and orange peel and egg substitute product. Mix just until blended. Pour filling into pan. BAKE 40 to 45 minutes or until center is set. Cool 10 minutes. With thin knife, carefully loosen cheesecake from side of pan. Cool completely. Chill.
  • Calories 271,Total Fat Grams11.2,Calories From Fat 271,Saturated Fat Grams 6.5,Saturated Fat Grams Pct DailyValue 33,CholesterolMilligrams 35,SodiumMilligrams 265,Sodium Milligrams Pct Daily Value 11,Potassium Milligrams 160,Potassium Milligrams Pct Daily Value 4,Total Carbohydrates Grams 30.8,Total Carbohydrates Grams Pct Daily Value 10,Dietary Fiber Grams 0.3,Dietary Fiber Grams Pct Daily Value 1,Sugars Grams 25.6,Protein Grams 10.5,Protein Grams Pct Daily Value 21,Vitamin A Pct Daily Value 15,Calcium Pct Daily Value 9,Thiamin Pct Daily Value 4,Niacin Pct Daily Value 14,Vitamin C Pct Daily Value 1,Folate Pct Daily Value 11,Magnesium Pct Daily Value 3,
  • **Nutrient information is not available for all ingredients. Amount is based on available nutrient data."

CITRUS CHEESECAKE



Citrus Cheesecake image

Here's the perfect cheesecake for spring. The rich cookielike crust and creamy filling make the zesty citrus taste a wonderful surprise. -Marcy Cella, L'Anse, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 12-14 servings.

Number Of Ingredients 20

1/2 cup butter, softened
1/3 cup sugar
1 large egg yolk
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 teaspoon grated lemon zest
FILLING
5 packages (8 ounces each) cream cheese, softened
1-3/4 cups sugar
3 tablespoons all-purpose flour
1-1/2 teaspoons grated lemon zest
1-1/2 teaspoons grated orange zest
1/4 teaspoon vanilla extract
5 large eggs, lightly beaten
2 large egg yolks, lightly beaten
1/4 cup heavy whipping cream
TOPPING
1-1/2 cups sour cream
3 tablespoons sugar
1 teaspoon vanilla extract

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and lemon zest; gradually add to creamed mixture. Mix until dough forms a ball and pulls away from the sides of the bowl. Divide dough in half; cover and refrigerate for 1 hour or until easy to handle. , Remove sides of a 9-in. springform pan. Grease bottom. Between waxed paper, roll half the dough to fit bottom of pan. Peel off top paper; invert dough onto bottom of pan. Remove paper; trim dough to fit pan. , Place on a baking sheet. Bake at 400° for 6-8 minutes or until lightly browned. Cool completely on a wire rack. , Attach sides of the pan and grease sides. Pat remaining dough 1-1/2 in. up sides of pan, pressing dough to bottom crust to seal., For filling, in another large bowl, beat the cream cheese, sugar, flour, lemon and orange zest and vanilla until smooth. Add eggs and yolks; beat on low speed just until combined. Stir in cream just until combined. Pour into crust. Return pan to baking sheet. , Bake at 400° for 10 minutes. Reduce heat to 325°; bake 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Combine topping ingredients; spread over cheesecake. Refrigerate overnight.

Nutrition Facts : Calories 442 calories, Fat 25g fat (15g saturated fat), Cholesterol 196mg cholesterol, Sodium 165mg sodium, Carbohydrate 45g carbohydrate (34g sugars, Fiber 0 fiber), Protein 7g protein.

SUNNY CITRUS CHEESECAKE



Sunny Citrus Cheesecake image

This beautiful layered cheesecake takes a bit longer to make, but the end result is so worth it! Citrus seems to be the perfect ending for an Easter meal, and the bright flavors really shine in this dessert. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 2h

Yield 16 servings.

Number Of Ingredients 22

1 cup all-purpose flour
1/3 cup sugar
1 teaspoon grated lemon zest
1/3 cup cold butter, cubed
4 packages (8 ounces each) cream cheese, softened
1-1/3 cups sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
4 large eggs, room temperature, lightly beaten
1/4 cup lime juice
1 tablespoon grated lime zest
3 drops green food coloring
1/4 cup lemon juice
1 tablespoon grated lemon zest
6 drops yellow food coloring, divided
1/4 cup orange juice
1 tablespoon grated orange zest
2 drops red food coloring
3/4 cup sour cream
1 tablespoon sugar
1/4 teaspoon lemon extract
Optional: Orange slices, lime slices and lemon slices

Steps:

  • Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix flour, sugar and zest; cut in butter until crumbly. Press onto bottom of prepared pan. Bake until edges are lightly browned, 25-30 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in flour and vanilla. Add eggs; beat on low speed just until blended. Divide batter into thirds. To 1 portion, add lime juice, lime zest and green food coloring. Pour batter over crust., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, about 25 minutes., Meanwhile, to another portion of batter, add lemon juice, lemon zest and 3 drops yellow food coloring. Carefully remove pan from oven. Gently spoon over lime layer. Return to oven; bake until center is just set and top appears dull, about 25 minutes., To remaining batter, add orange juice, orange zest, red food coloring and remaining 3 drops yellow food coloring. Carefully remove pan from oven. Gently spoon over lemon layer., Return to oven; bake until center is just set and top appears dull, 30-35 minutes. Carefully remove pan from oven., In a small bowl, whisk topping ingredients. Gently spoon over cheesecake in small dollops; spread carefully. Return to oven; bake 5 minutes., Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, top with orange, lime and lemon slices. Refrigerate leftovers.

Nutrition Facts : Calories 394 calories, Fat 27g fat (16g saturated fat), Cholesterol 117mg cholesterol, Sodium 231mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 0 fiber), Protein 6g protein.

TRIPLE CITRUS CHEESECAKE



Triple Citrus Cheesecake image

I haven't had a chance to make this one yet, but sounds very good and easy to make, tell me what you think.

Provided by Anna P.

Categories     Cheesecake

Time 1h

Yield 12 serving(s)

Number Of Ingredients 12

1 1/4 cups graham cracker crumbs
1/4 cup melted butter
3 (250 g) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla
1 tablespoon lemon juice
1 tablespoon lime juice
1 tablespoon orange juice
1 tablespoon lemon, rind of
1 tablespoon lime peel
1 tablespoon orange rind
3 eggs

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.

Nutrition Facts : Calories 370.3, Fat 27.4, SaturatedFat 15, Cholesterol 125.5, Sodium 294.5, Carbohydrate 26.6, Fiber 0.4, Sugar 21.6, Protein 6

TRIPLE CITRUS CHEESECAKE



Triple Citrus Cheesecake image

Refreshing! EDIT: I recently updated this recipe to include a walnut crust and white chocolate in the filling.

Provided by heidi

Categories     Cheesecake

Time 1h30m

Yield 1 cheesecake, 16 serving(s)

Number Of Ingredients 19

1 cup finely chopped vanilla wafer cookie
1/2 cup finely chopped walnuts
3 tablespoons sugar
1/4 cup butter, melted
24 ounces Philadelphia Cream Cheese
2/3 cup sugar
10 ounces white chocolate
1 teaspoon vanilla extract
1 lime, juice and zest of
1 lemon, juice and zest of
1 orange, juice and zest of
2 -3 drops yellow food coloring (optional)
3 large eggs and 2 egg yolks
1/4 cup flour, scant
1/2 cup heavy whipping cream
1 teaspoon lemon zest
1 1/2 teaspoons vanilla extract
confectioners' sugar, to taste
2 ounces white chocolate

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.

CITRUS CHEESECAKE



Citrus Cheesecake image

A great tasting citrus cheesecake with a marmalade glaze. Garnish with orange slices and sprigs of mint.

Provided by NATHAN14

Categories     Desserts     Cakes     Cheesecake Recipes

Time 2h

Yield 12

Number Of Ingredients 20

1 egg yolk
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
¼ teaspoon vanilla extract
1 ¼ cups all-purpose flour
⅓ cup white sugar
½ cup butter, room temperature
1 egg white
3 (8 ounce) packages cream cheese
1 ⅔ cups white sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 tablespoon grated orange zest
2 teaspoons grated lime zest
1 ½ teaspoons grated lemon zest
½ teaspoon vanilla extract
3 eggs
1 cup sour cream
⅔ cup orange marmalade
2 teaspoons fresh lemon juice

Steps:

  • 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. 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.
  • Brush crust lightly with egg white. 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).
  • 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. Pour filling into 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.
  • In a saucepan over medium heat, boil marmalade and 2 teaspoons lemon juice until slightly reduced, about 2 minutes. Spread warm glaze on top of cake. Chill cake 10 minutes. Remove pan sides and transfer cake to serving plate.

Nutrition Facts : Calories 555.5 calories, Carbohydrate 59.3 g, Cholesterol 153.9 mg, Fat 33 g, Fiber 0.6 g, Protein 8.4 g, SaturatedFat 20.2 g, Sodium 263.6 mg, Sugar 44.4 g

TRIPLE CITRUS CHEESECAKE RECIPE



Triple Citrus Cheesecake Recipe image

Provided by á-2795

Number Of Ingredients 8

1 1/4 cup graham crumbs
1/4 cup melted butter
3 packages cream cheese, softened
1 cup sugar
3 eggs
1 teaspoon vanilla
1 tablespoon each grated lemon, lime and orange peel
1 tablespoon each lemon, lime abd orange juice

Steps:

  • Combine crumbs and butter; press on bottom of 9-inch spring form pan. Beat cream cheese and sugar until smooth. Add eggs one at a time and mix until just blended. Stir in vanilla, grated peel and juices; pour into crust. Bake at 350°F for 45-50 minutes or until centre is almost set. Cool completely, then refrigerate 3 hours or overnight. If desired garnish wit fresh fruit or lemon, lime and orange slices.

TRIPLE-CHERRY CHEESECAKE



Triple-Cherry Cheesecake image

Categories     Food Processor     Dessert     Bake     Cream Cheese     Cherry     Chill     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 19

For topping
3/4 cup dried tart cherries
1 1-pound bag frozen pitted Bing cherries, thawed, drained, juice reserved
1/2 cup cherry jam
2 tablespoons brandy
1 tablespoon cornstarch
For crust
1/3 cup whole almonds
2/3 cup graham cracker crumbs
1/4 cup sugar
1/4 cup unsalted butter, melted
For filling
3 8-ounce packages cream cheese, room temperature
1 1/3 cups sugar
4 large eggs
2 tablespoons fresh lemon juice
1/4 teaspoon almond extract
1/4 teaspoon salt
1/2 cup sliced almonds, toasted

Steps:

  • Make topping:
  • Combine dried cherries and reserved juice from thawed cherries in medium saucepan. Bring to boil. Remove from heat. Cover; let steep 20 minutes.
  • Mix cherry jam, brandy and cornstarch in small bowl to blend. Stir into dried cherry mixture. Add thawed cherries. Stir over medium heat until mixture boils and thickens, about 1 minute. Cool slightly; chill until cold. (Can be prepared 2 days ahead. Keep refrigerated.)
  • Make crust:
  • Finely grind almonds in processor. Add cracker crumbs, sugar and butter. Process until clumps form. Press mixture onto bottom (not sides) of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Chill 30 minutes.
  • Make filling:
  • Position rack in center of oven; preheat to 350°F. Blend all ingredients except sliced almonds in processor just until smooth, scraping down sides of bowl several times. Transfer filling to crust. Bake until edges of cheesecake are puffed and center is just set, about 50 minutes. Remove from oven. Run knife around pan sides to loosen cake. Chill cake uncovered overnight.
  • Release pan sides from cake. Transfer cake to platter. Spoon topping evenly over cake, leaving 1/2-inch border around edge. Garnish cake with sliced almonds.

Tips:

  • Use high-quality ingredients. This will make a big difference in the final flavor of your cheesecake.
  • Make sure your cream cheese is at room temperature before you start. This will help it mix smoothly with the other ingredients.
  • Don't overbeat the cream cheese mixture. Overbeating can make the cheesecake dense and crumbly.
  • Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking.
  • Let the cheesecake cool completely before serving. This will help it set properly.

Conclusion:

This triple-citrus cheesecake is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With its creamy texture, tangy citrus flavor, and graham cracker crust, this cheesecake is sure to be a hit with everyone who tries it.

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