If you're looking for a dessert that combines the creamy richness of cheesecake with a zesty twist, this Citrus-Twist Cheesecake is for you. It's a delightful blend of tangy citrus and smooth cream cheese that promises to brighten any occasion.
The base of our cheesecake is made with graham cracker crumbs, which provides a sweet and slightly crunchy foundation. We add a touch of granulated sugar to sweeten the crust, and unsalted butter to bind it all together into a deliciously moist base.
For the filling, the star is cream cheese, which gives the cheesecake its rich, creamy texture. Granulated sugar sweetens the filling just right, while vanilla extract adds a lovely aroma. We use eggs to help set the cheesecake, and sour cream adds a slight tang and creaminess.
The zest and juice of lemon and lime infuse the cheesecake with a refreshing citrus flavor, perfectly complementing the creamy filling. Finally, a pinch of salt enhances all these flavors, making each bite more vibrant.
This cheesecake is delicious on its own, but you can elevate it by serving with a dollop of whipped cream or a sprinkle of extra citrus zest on top. Pair it with a light, floral tea or a sparkling lemonade for a refreshing contrast.
Start by preheating your oven to 325°F. This ensures it's ready by the time you're done preparing the crust. Grease a 9-inch springform pan; this will make it easier to remove your cheesecake later.
In a medium bowl, combine the graham cracker crumbs with 1/4 cup of sugar. Stir in the melted butter until it all looks like wet sand. This mixture forms the base of your cheesecake, so press it firmly and evenly into the bottom of the prepared pan. Pop it into the oven for 10 minutes. This quick bake will set the crust, giving it a nice texture. Let it cool while you prepare the filling.
In a large bowl, beat the softened cream cheese with 1 cup of sugar and the vanilla extract until the mixture is smooth and creamy. This is your base, so take your time to ensure there are no lumps. Add the eggs one at a time, beating well after each addition. This step helps in incorporating air into the batter, giving your cheesecake a delightful texture.
Blend in the sour cream, followed by the lemon and lime zest and juice, and a pinch of salt. The citrus elements should be mixed in evenly to ensure every bite is infused with their fresh flavors. Pour this creamy filling over the cooled crust. Use a spatula to smooth out the top.
Place the pan in the preheated oven and bake for 50-60 minutes. You're looking for a center that's set yet still jiggles slightly, indicating a perfectly baked cheesecake. Once done, turn off the oven and let the cheesecake cool inside with the door slightly ajar for an hour. This gradual cooling helps prevent cracks on the surface.
Finally, refrigerate the cheesecake for at least 4 hours before serving. This chilling time allows the flavors to meld beautifully and the cheesecake to firm up properly.
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