Sunny Citrus Cheesecake

In honor of the time change and the first day of spring, this sunny citrus cheesecake is fitting. It’s citrusy flavor already makes it a great spring dessert, not to mention its bright colors make it look as delicious as it tastes.

 

Ingredients

• 1 cup all-purpose flour
• 1/3 cup sugar
• 1 teaspoon grated lemon zest
• 1/3 cup cold butter, cubed

FILLING:

• 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

TOPPING:

• 3/4 cup sour cream
• 1 tablespoon sugar
• 1/4 teaspoon lemon extract
• Optional: Orange slices, lime slices and lemon slices

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Return to oven; bake until center is just set and top appears dull, 30-35 minutes. Carefully remove pan from oven.

Step 8

In a small bowl, whisk topping ingredients. Gently spoon over cheesecake in small dollops; spread carefully. Return to oven; bake 5 minutes.

Step 9

Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen side 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.

 

 

Recipe and image sourced from: https://www.tasteofhome.com/recipes/sunny-citrus-cheesecake/