Comida Kraft
Recipe Box

Triple-Citrus Cheesecake

Prep Time
20
min.
Total Time
6
hr.
35
min.
Servings

16 servings

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.

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What You Need

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Make It

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  • 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 cheesecake 4 hours.

Healthy Living

Save 50 calories and 6g of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese.

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.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 330
Total fat 23g
Saturated fat 14g
Cholesterol 130mg
Sodium 290mg
Carbohydrate 25g
Dietary fiber 0g
Sugars 20g
Protein 6g
% Daily Value
Vitamin A 15 %DV
Vitamin C 4 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I made this last spring and will be making it again w/in a few days. I made this last spring and will be making it again w/in a few days. Somehow it seems perfect for springtime and Easter. One change I make is the crust. Plain graham cracker crusts are boring to my family's taste buds. I make a shortbread crust and toss orange zest into it as well. There's no doubt in my mind that it's an improvement. If the original recipe didn't suggest that boring crust, I would probably rate this w/ 5 stars.
Date published: 2011-04-05
Rated 5 out of 5 by from This recipe was fantastic! This recipe was fantastic! I made it for my boyfriend and he loved it. It's very creamy and the texture was great. I used two bricks regular cream cheese and two of the reduced fat cream cheese, and it was great. I also used double the amount of each juice for extra taste. The only problem I had was that my crust stuck to the bottom of my springform pan, next time I'll try using parchment paper.
Date published: 2009-03-25
Rated 5 out of 5 by from We liked the twist the citrus did to the recipe-very refreshing. 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.
Date published: 2005-01-18
Rated 5 out of 5 by from I found this recipe many years ago in a magazine. I found this recipe many years ago in a magazine. Since then it has been one of our favorites! My husband used to make it at home after culinary school. We always get great compliments every time we make it. The combination of citruses and cream cheese make a delightful flavor. I even add twice the juices and zest...this one's a keeper!!!
Date published: 2010-11-24
Rated 3 out of 5 by from Another tip to avoid cracking in any cheesecake, wrap bottom of springform pan with aluminum foil,... Another tip to avoid cracking in any cheesecake, wrap bottom of springform pan with aluminum foil, place it in a bigger roasting pan (or anything that it will fit in), add about 1/2 an inch of hot water (depending on how high the aluminum foil covers). The steam will keep the cheesecake from drying and cracking.
Date published: 2006-04-13
Rated 5 out of 5 by from I made this for Christmas about 3 years ago. I made this for Christmas about 3 years ago. It was a hit! Everyone loved it! It was worth the time it took making it and everyone wanted me to make it for the next holiday get together. The citrus' blended very well, and the taste was out of this world! I highly recommend you making this.
Date published: 2008-12-18
Rated 5 out of 5 by from Everyone loved this! Everyone loved this! But I did make the mistake of buying a bag of little key limes - not much fun to juice or grate. So it didn't have as much lime taste as I would have liked. But I probably like lime more than my family so that was Ok. But I'll still buy regular size limes next time.
Date published: 2006-08-18
Rated 5 out of 5 by from Absolutely wonderful. Absolutely wonderful. I made this for a bridal shower last weekent, and everyone loved it. I'm bringing it to my bookclub tonight, and I'm going to make it for easter dessert. It's a perfect creamy cheesecake that 's not to sweet, and the three the three citrus flavors work perfectly.
Date published: 2002-03-28
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