Citrus Cheesecake
- Ready In:
- 4hrs
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
-
Crust
- nonstick vegetable cooking spray
- 1 cup shortbread cookie crumbs, finely ground in food processor (made from 6 oz. of shortbread cookies)
- 2 tablespoons unsalted butter, melted
- 1 pinch fine sea salt
-
Cheesecake
- 1 teaspoon unflavored gelatin
- 2⁄3 cup sugar
- 8 tablespoons unsalted butter, at room temperature (cut into 8 pieces)
- 1 pinch fine sea salt
- 10 ounces cream cheese, at room temperature (cut into 10 pieces)
- 1⁄4 cup sour cream
- 1⁄4 cup freshly squeezed orange juice
- 1 tablespoon freshly squeezed lime juice
- 1 cup heavy cream, beaten to soft peaks
directions
- Crust: lightly coat an 8x8x2" baking pan with nonstick spray; line with plastic wrap, leaving a generous overhang.
- Mix crumbs, butter, and salt in a medium bowl until it resembles moist sand. Press evenly onto bottom of pan. Cover; chill.
- Cheesecake: Place 2 tablespoons cold water in a small saucepan; sprinkle gelatin over. Let stand until gelatin is soft, 5-10 minutes.
- Using an electric mixer on medium-high speed, beat sugar, butter, and salt in a medium bowl until light and fluffy, about 5 minutes. With motor running, add cream cheese 1 piece at a time, occasionally scraping down sides of bowl. Beat in sour cream, orange juice, and lime juice.
- Gently heat gelatin over lowest heat, stirring constantly, just until gelatin dissolves. Scrape gelatin into cream cheese mixture; beat to blend. Fold in whipped cream just to incorporate. Pour mixture into crust; smooth top. Chill until set, about 3 hours. Using plastic wrap overhang, Lift cheesecake from pan and cut into pieces to serve,
- Cheesecake can be make 3 days ahead. Cover and keep chilled, or freeze airtight for up to 2 weeks.
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RECIPE SUBMITTED BY
KathyP53
Ozark, Missouri