Triple Citrus Cheesecake

READY IN: 1hr 30mins




  • 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.
  • 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.