Triple-Citrus Cheesecake
Rich and creamy with a burst of citrus flavor, this Meyer lemon cheesecake is a show-stopping dessert that will impress your guests. A buttery shortbread cookie crust perfectly complements the tangy Meyer lemon curd topping, creating a delightful balance of sweet and tart notes. Perfect for any special occasion or simply as a luxurious treat for yourself, this cheesecake is sure to become a favorite in your dessert repertoire.
— Constant Cookbook
Ingredients
- 11 oz. shortbread cookie crumbs
- 1 Tbs. sugar
- Zest of 2 oranges
- 1 Tbs. unsalted butter, melted
- 3 packages cream cheese, each 8 oz., at
- room temperature
- 1 1⁄4 cups sour cream, at room temperature
- 1 cup sugar
- 4 eggs
- 1⁄3 cup Key lime juice*
- 1⁄2 cup sugar
- 1 1⁄2 tsp. cornstarch
- 1⁄2 cup plus 2 Tbs. Meyer lemon juice*
- 3 whole eggs plus 2 egg yolks
- 3 Tbs. heavy cream
- 2 Tbs. unsalted butter, cut into small pieces, at
- room temperature
Instructions
- Position a rack in the lower third of an oven and preheat to 300°F. Butter the bottom and sides of a 9-inch springform pan.
- To make the crust, in a small bowl, stir together the cookie crumbs, sugar, orange zest and butter. Using the bottom of a cup, press the crumbs evenly into the bottom and 2 inches up the sides of the prepared pan. Refrigerate until ready to use.
- To make the filling, in the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on medium-low speed until smooth, about 5 minutes. Add the sour cream and beat until thoroughly combined, about 2 minutes. Slowly add the sugar and beat until smooth, 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Add the Key lime juice and beat until smooth and creamy, 2 to 3 minutes.
- Pour the filling into the crust. Bake until the edges are set and the center jiggles, about 1 hour and 10 minutes. Transfer the pan to a wire rack and let cool to room temperature, about 2 hours. Cover and refrigerate for at least 2 hours or up to overnight.
- Meanwhile, make the Meyer lemon curd: In a nonreactive saucepan, whisk together the sugar and cornstarch. Slowly whisk in the Meyer lemon juice. Whisk in the eggs and egg yolks, then the cream. Set the pan over medium-low heat and cook, stirring constantly with a rubber spatula, until the mixture just begins to boil. Pour through a fine-mesh sieve into a bowl. Whisk in the butter a few pieces at a time until incorporated. Cover with plastic wrap, pressing it directly onto the surface, and let cool to room temperature. Refrigerate the curd until cold, at least 4 hours or up to overnight.
- Using a small spatula or the back of a spoon, spread the Meyer lemon curd over the chilled cheesecake. Cover and refrigerate for at least 4 hours or up to overnight before serving. Serves 12.
- Williams-Sonoma Kitchen
- * Available at Williams-Sonoma stores.
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