Triple-Citrus Cheesecake

photo by:kraft

Once you taste how good lemon, lime and orange make this creamy Triple-Citrus Cheesecake, you'll never go back to a single or double version again!

time

prep:

20 min

total:

6 hr 35 min

servings

total:

16 servings

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What You Need

cup HONEY MAID Graham Cracker Crumbs

1/3

cup packed brown sugar

1/4

cup butter, melted

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

cup granulated sugar

Tbsp. flour

tsp. vanilla

eggs

tsp. zest and 1 Tbsp. juice each from 1 lemon, lime and orange

Make It

HEAT oven to 325°F.

MIX 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 4 hours.

Kraft Kitchens Tips

How to Prepare in 13x9-inch Pan

Prepare as directed, increasing the graham crumbs to 1-1/2 cups and the butter to 1/3 cup, and decreasing the final cheesecake bake time to 40 min. or until center is almost set.

How to Avoid Cracked Cheesecakes

After adding the eggs, be careful not to overbeat the batter since this can cause the baked cheesecake to crack.

Size-Wise

Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.

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Dtrzas

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!

linda12198

posted:1/26/2005

Made this recipe on 1/22/05. Wonderful flavor, this recipe goes in the "keep book" Thank you!

embell99

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!

a cook

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.

JDColyer

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!

a cook

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.

stay2

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!

grintoo

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.

gwen kelly

posted:1/11/2005

great!!!

Granny-Kat

posted:1/11/2005

Excellent