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.
What You Need
Original recipe yields 16 servings
1 cup graham cracker crumbs
1/3 cup packed brown sugar
1/4 cup butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup granulated sugar
2 Tbsp. flour
1 tsp. vanilla
4 egg s
1 tsp. zest and 1 Tbsp. juice from 1 each lemon, lime and orange
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Let's Make It
Heat oven to 325°F.
Combine 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.
Save 50 calories and 6g of fat, including 4g of saturated fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese.
How to Prepare in 13x9-Inch Pan
Prepare recipe as directed, increasing the graham crumbs to 1-1/2 cups and the butter to 1/3 cup, and decreasing the final cheesecake baking 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.
If using a dark nonstick 9-inch springform pan, reduce oven temperature to 300°F.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 14g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.