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Triple-Citrus Cheesecake

Triple-Citrus Cheesecake

Layered cheesecake flavored with fresh lemon, orange, and lime
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Prep Time 35 minutes
Cook Time 1 hour 5 minutes
Cooling Time 7 hours
Total Time 8 hours 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 532 kcal

Equipment

  • 1 9 x 3-inch springform pan
  • 1 large flat pan for water bath
  • parchment paper
  • 3 mixing bowls

Ingredients
  

Crust
  • 1 ½ cups almond flour
  • ¼ cup granulated sugar
  • 6 tablespoons butter, melted
Cheesecake
  • 32 ounces cream cheese, room temperature (4) 8-ounce bars
  • 1 ⅓ cups granulated sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons vanilla extract
  • 4 large eggs, lightly beaten and at room temperature
  • ¼ cup fresh lime juice
  • 1 tablespoon grated lime zest
  • ¼ cup fresh orange juice
  • 1 tablespoon grated orange zest
  • ¼ cup fresh lemon juice
  • 1 tablespoon grated lemon zest
  • Yellow gel food coloring
  • Green gel food coloring
  • Orange gel food coloring
  • lime, orange, and lemon slices for garnish

Instructions
 

Crust
  • Preheat the oven to 350°F. Grease the springform pan. Add a round-cut parchment paper to the bottom of the pan and grease the top of it.
  • 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.
  • Preheat the oven to 400°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
  • 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.
  • 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.
  • In the second bowl, add the orange juice and zest. Add a few drops of orange gel food coloring. Stir until mixed.
  • In the third bowl, add the lemon juice and zest. Add a few drops of yellow gel food coloring. Stir until mixed.
  • 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.)
  • 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.
  • 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.)

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 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 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.
 
 

Nutrition

Calories: 532kcalCarbohydrates: 36gProtein: 10gFat: 40gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 153mgSodium: 307mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 1.296IUVitamin C: 8mgCalcium: 117mgIron: 1mg
Keyword citrus cheesecake, lemon, orange, and lime cheesecake, Triple-citrus cheesecake
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