This tangy triple-citrus cheesecake has three layers of citrus-flavored batter poured on top of the other. This separation of flavors makes it easy to taste each layer of lime, orange, and lemon yumminess! Citrus lovers, this is your cheesecake!
Three Separate Flavors
I love to make desserts that have surprises inside! This triple-citrus cheesecake is made with three different flavored batters: lime, orange, and lemon–each poured on top of the other. The effect is not as visually dazzling as a zebra-striped cheesecake, but pretty nonetheless! It also keeps each citrus flavor separate from the other. Also, choose the order of the batters carefully because the last batter poured on top will have the most flavor impact!
Making the Crust for Triple-Citrus Cheesecake
Use almond flour (or almond meal) to make the crust for this cheesecake. It is easy to work with and is naturally gluten-free. Almond flour is made from blanched almonds that are finely ground into flour. In contrast, almond meal is ground from almonds with the skins left on and has a coarser consistency than flour. It is okay to use either product for this crust recipe.
Prepare the Pan for Triple-Citrus Cheesecake
There is a trick for getting the cheesecake released from the bottom of the pan. Use parchment paper, even if you use a nonstick pan. This helps ensure that the cheesecake doesn’t stick to the bottom of the pan.
Divide the Batter into Thirds
The three flavors in this cheesecake are easy to make. But first, you must divide the batter into thirds. One way to do this is to use a food scale to weigh the batter. The other way is to use a measuring cup to evenly divide the batter between three bowls.
Once you have divided the batter between three bowls, add the citrus flavors.
Add lemon juice and zest to the first bowl. Add orange juice and zest to the second bowl. Add lime juice and zest to the third bowl. Stir the citrus juice and zest to incorporate it into the batter in each bowl.
Pour the Batters on Top of Each Other
Use at least a 9-inch diameter by 3-inch deep springform pan (or a 10-inch pan if you don’t have a deep 9-inch pan) because this recipe makes a lot of batter. Pour the batters into the center of the pan on top of each other. Save the citrus flavor that you want to be the dominant flavor for last. When you pour a batter into the pan, it self-levels. However, the weight of the added second batter pushes the first batter to the edges of the pan. The third batter does the same thing. However, the third batter forms the cheesecake center–the dominant flavor.
Cut Perfect Triple-Citrus Cheesecake Slices
Follow these steps to cut perfect cheesecake slices.
- Freeze the cooked cheesecake after it cools. If you don’t have time to freeze it, then chill it for several hours.
- Set it out to thaw for 20-30 minutes or until it is partially frozen. (If just chilled and not frozen, skip to no. 3.)
- Use a long smooth-edged knife to cut it. First, heat the knife in hot water.
- Then make a cut to the center of the cake.
- Wipe the crumbs off and heat the knife again in hot water.
- Cut the other side of the cheesecake slice.
- Wipe the knife and repeat the procedure until all cake slices are cut.
- Use this procedure to get clean, perfect cheesecake slices, as shown in the photos below.
Removing the Springform Bottom
You can serve the cheesecake on the flat bottom of the cake pan, which is the easiest way to present it. But for special occasions, you might want to place the cake directly onto a pedestal, cardboard, or plate. Two things make this possible: using parchment paper under the crust (as explained in Preparing the Pan for Triple-Citrus Cheesecake above) and freezing the cheesecake.
How to Remove the Pan Bottom
Follow these steps to remove the cheesecake bottom pan:
- Place a cardboard circle (or flat plate) on top of a frozen cheesecake while it is in the pan.
- Invert the cheesecake. Use a hairdryer to heat the bottom and sides of the pan.
- Tap the pan on the counter edge while holding the cardboard in place.
- Remove the pan ring.
- Then carefully remove the pan bottom from the cake.
- The parchment paper will stick to the cheesecake. Carefully peel it off.
- Then place your chosen serving vessel on top of the inverted cake.
- Flip it over. The cake is now ready for serving or adding decorations to the top.
I hope you enjoy this recipe for Triple-Citrus Cheesecake!
Other Cheesecake Recipes
If you like this recipe, here are some other recipes you might like:
- New York Cheesecake
- Striped Peppermint Cheesecake
- Purple Sweet Potato Cheesecake
- Salted Caramel Apple Bars
- Vanilla Bean Cheesecake
- Dog Cheesecake Treats
- Rainbow Cheesecake
- How to Make Apple Cheesecake Dip