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Triple-Citrus Cheesecake

Triple-Citrus Cheesecake recipe
photo by:kraft
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.
time
prep:
20 min
total:
6 hr 35 min
servings
total:
16 servings
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posted:
1/31/2005
I've never made a cheesecake before and this was very easy to make. The taste was just outstanding. It wasn't as heavy as most cheesecakes either. Will definately make again!
posted:
1/26/2005
Made this recipe on 1/22/05. Wonderful flavor, this recipe goes in the "keep book" Thank you!
posted:
1/26/2005
Made this for the same party as the chocolate bliss cheesecake. This one didn't go as quickly but I thought the citrus taste was decadent!
posted:
1/22/2005
I served this cheesecake for my card club this week, and not a crumb survived. I used a gingersnap crust instead of the graham cracker, and it goes really well with the citrus. I will definitely make this again.
posted:
1/20/2005
This was light, luscious and not too sweet. I made it for guests, and they could not say enough good things about it! I am a big cheesecake lover, and this one is getting 5 stars in my recipe box! Thanks!
posted:
1/18/2005
We liked the twist the citrus did to the recipe-very refreshing. I substituted the cup of sugar with 1 cup of Splenda since the brown sugar was enough and used non trans fat margarine. Also I used reduced fat cream cheese. Reducing the fat and sugar content did not effect the taste much and enjoyed it as a healthy treat. Next time, I may try a pecan crust for added protein.
posted:
1/12/2005
I have made this many times now, each time trying the hints offered. Adding the pan of water while baking seems to have stopped the cracking. Thanks!
posted:
1/12/2005
Better than any fancy restaurant. You could taste the freshness of the fruit .Wonderful in winter or summer. A different texture the next day, which I loved.
posted:
1/11/2005
great!!!
posted:
1/11/2005
Excellent
K:1589 v0:51352
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