Home Christmas Food Triple-Citrus Cheesecake

Triple-Citrus Cheesecake

by elyn_ryn

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!

Triple-Citrus Cheesecake

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.

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.

  1. Freeze the cooked cheesecake after it cools. If you don’t have time to freeze it, then chill it for several hours.
  2. 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.)  
  3. Use a long smooth-edged knife to cut it. First, heat the knife in hot water. 
  4. Then make a cut to the center of the cake. 
  5. Wipe the crumbs off and heat the knife again in hot water. 
  6. Cut the other side of the cheesecake slice. 
  7. Wipe the knife and repeat the procedure until all cake slices are cut. 
  8. 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. 

Triple-Citrus Cheesecake

How to Remove the Pan Bottom

Follow these steps to remove the cheesecake bottom pan:

  1. Place a cardboard circle (or flat plate) on top of a frozen cheesecake while it is in the pan.
  2. Invert the cheesecake. Use a hairdryer to heat the bottom and sides of the pan.
  3. Tap the pan on the counter edge while holding the cardboard in place.
  4. Remove the pan ring.
  5. Then carefully remove the pan bottom from the cake.
  6. The parchment paper will stick to the cheesecake. Carefully peel it off.
  7. Then place your chosen serving vessel on top of the inverted cake.
  8. 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!

Triple-Citrus Cheesecake

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Triple-Citrus Cheesecake
Print Recipe
Triple-Citrus Cheesecake
Layered cheesecake flavored with fresh lemon, orange, and lime
Triple-Citrus Cheesecake
Votes: 2
Rating: 5
You:
Rate this recipe!
Prep Time 35 minutes
Cook Time 65 minutes
Passive Time 7 hours
Servings
Prep Time 35 minutes
Cook Time 65 minutes
Passive Time 7 hours
Servings
Triple-Citrus Cheesecake
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
Crust
  1. Preheat the oven to 350 degrees F. Grease the springform pan. Add a round-cut parchment paper to the bottom of the pan and grease the top of it.
  2. Mix the sugar and almond flour. Add the butter and stir until mixed well. Press the crust mixture into the bottom of the prepared pan. Bake for 10 minutes. Cool.
  3. Preheat the oven to 400 degrees F to bake the cheesecake. Fill a large flat pan with warm water and place it on the bottom oven rack. (See the notes for Baking a Cheesecake with Water below.)
Cheesecake
  1. In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the cornstarch and vanilla and beat well to incorporate. Add the lightly beaten eggs, one at a time, beating just until blended.
  2. Divide the batter equally between the three bowls. In the first bowl, add the lime juice and zest. Add a few drops of green gel food coloring. Stir until mixed.
  3. In the second bowl, add the orange juice and zest. Add a few drops of orange gel food coloring. Stir until mixed.
  4. In the third bowl, add the lemon juice and zest. Add a few drops of yellow gel food coloring. Stir until mixed.
  5. Pour the lime batter into the cooled crust. Add the orange batter on top of it. Then add the lemon batter. (Change the order of the batters if you want a flavor other than lemon to be the dominant flavor. The last batter added will be dominant.)
  6. Place a sheet of aluminum foil over the pan and bake for 55 minutes. Remove the aluminum foil during the last 15 minutes of baking.
  7. Let the cake cool in the oven, with the door propped open, for 3 hours. Refrigerate for at least 4 hours and serve cold. Freeze the cheesecake if you plan to move it to a decorative cake stand or cardboard disc. (See the note below on how to remove the springform pan bottom from the cheesecake.)
Recipe Notes

Room Temperature Ingredients

Cold ingredients can affect the baking time of the cheesecake. Have all cold ingredients at room temperature. This can take 1 hour or more out of the refrigerator. 

Baking a Cheesecake with Water

Pan of Hot Water In Oven

A pan of hot water in the oven helps keep the cheesecake from drying out and cracking on top. Place a large flat, water-filled pan on the bottom oven rack and cook the cheesecake on the oven rack above it. This is an alternative method to placing an aluminum-foiled wrapped springform pan in a water bath while baking. (See note below).

Water Bath (a.k.a. Bain Marie)

Many recipes call for cooking a cheesecake in a water bath. It is the ultimate way to prevent the cheesecake from drying and cracking during baking. Here are the steps for this method:

  • Use a larger pan than the springform pan. The springform pan should fit into the pan easily and be able to accommodate water. 
  • Wrap the bottom and sides of the springform pan in aluminum foil to keep the water out of the cheesecake.
  • Place a slow cooker bag over the aluminum-foil-wrapped springform pan. This is optional but is extra insurance that no water gets inside the springform pan.
  • Place the wrapped springform pan into the water bath pan.
  • Place the water bath pan into the oven.
  • Fill the water bath pan with hot water using a water kettle. Water should come at least halfway up the springform pan. Be careful to ensure that no water splashes into the cheesecake batter.
  • Cook the cheesecake by the recipe instructions.

How to Remove the Springform Pan Bottom

Follow these steps to remove the cheesecake bottom pan from a frozen cheesecake still in the pan:

  1. Place a cardboard circle (or flat plate) on the top of the springform pan (larger than the pan).
  2. Invert the cheesecake. Use a hairdryer to heat the bottom and sides of the pan.
  3. Tap the pan on the counter edge while holding the cardboard in place. This will dislodge the cheesecake. If not, heat it again and then tap it again.
  4. Remove the pan ring.
  5. Then carefully remove the pan bottom from the cake.
  6. The parchment paper will stick to the cheesecake. Carefully peel it off.
  7. Then place your chosen serving vessel on top of the inverted cake.
  8. Flip it over. The cake is now ready for serving or adding decorations to the top.

Springform Pan 

This cheesecake has a lot of batter, so you will need a deeper springform pan that is 9 inches in diameter and 3 inches deep. (Or you can substitute a 10-inch springform pan.) Click here to link to a pan.

Yield

This cheesecake makes 12 slices or 8 if you slice them thicker.

 

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