Ingredients: |
Ingredients: Filling:
3 - 8 ounce blocks Philadelphia Cream Cheese
2/3 cup sugar
1 teaspoon vanilla extract
1 lime, juice and zest of
1 lemon, juice and zest of
1 orange, juice and zest of
2 -3 drops yellow food coloring (optional)
3 large eggs and 2 egg yolks
1/4 cup flour, scant
Graham Cracker Crust:
2 cups graham cracker crumbs
1/4 cup sugar
1 stick butter
Walnut Crust:
2 cups ground vanilla wafer cookie
1/2 cup finely chopped walnuts
3 tablespoons sugar
1/2 cup butter, melted (1 stick)
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Directions: |
Directions:Gather filling ingredients aside to bring to room temperature.
For crust: Grease and "sugar" a 9-inch spring form pan (like you would grease and flour a cake pan). In small mixer bowl, mix crust ingredients. Press mixture onto bottom of prepared pan. Bake 10 minutes at 325 degrees F.
Filling:
Increase oven temperature to 500 degrees F.
Beat cream cheese until fluffy on low speed. Scraping sides of bowl constantly, slowly incorporate the other ingredients in this order: sugar, extract, zest, juices, food coloring, eggs (one at a time), and flour.
I bake this cake in a water bath to keep cake from cracking. To do so, after you have baked your crust and it has cooled, using wide Reynolds Wrap, wrap your spring form pan in 2 layers on the bottom and up the sides. Place spring form pan in larger pan and add hot water one inch up the sides. Pour batter 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 if desired (before serving):
Whip 1 cup cream and flavor with 1 tablespoon powdered sugar, 1 teaspoon lemon peel and 1 teaspoon vanilla. Sweeten to taste. Dollop on or pipe around the edge of the cheesecake.
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. |
This recipe for Triple Citrus Cheesecake is from