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Citrus Cheesecake with Berries
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Prep Time:
30 minutes
Total Time:
14 hours 5 minutes
Indulge in a decadent and impressive cheesecake that will leave everyone wanting more. Get ready to impress with this recipe!
Ingredients:
  • 1/2 cup butter or margarine, softened
  • 1/4 cup sugar
  • 1 tablespoon grated lemon peel
  • 1 egg yolk
  • 5 packages (8 oz each) cream cheese, softened
  • 1 3/4 cups sugar
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1 tablespoon grated orange peel
  • 5 eggs
  • 2 egg yolks
  • 1/4 cup whipping cream
  • 3/4 cup whipping cream
  • 1/2 cup fresh raspberries
Instructions:
  • - Preheat oven to 375°F and place the oven rack at the lowest position. - Lightly grease a 10-inch springform pan. - In a medium bowl, use your hands to mix all crust ingredients. - Press one-third of the mixture evenly onto the bottom of the pan, then press the remaining mixture halfway up the sides. - Bake for 8 to 10 minutes until light golden brown.
  • In a large bowl, use an electric mixer to beat together cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, orange peel, lemon peel, and salt until smooth. Add eggs, 2 egg yolks, and 1/4 cup whipping cream, mixing on low speed until well combined. Pour the mixture into the baked crust (the pan will be full) and bake for 20 minutes.
  • Lower the oven temperature to 300°F and continue baking for about 35 minutes until the center is set, avoiding inserting a knife to prevent cracking. Turn off the oven and let the cheesecake sit inside for another 15 minutes. After, cool the cheesecake in the pan on a wire rack for an additional 15 minutes.
  • Gently glide a knife along the edge of the pan to release the cheesecake. Refrigerate, uncovered, for about 3 hours until cold. Then cover and refrigerate for at least 9 hours, but not more than 48 hours.
  • Carefully release cheesecake from pan by running a knife around the edge and removing the pan side. In a chilled small bowl, whip 3/4 cup of heavy cream with an electric mixer until stiff peaks form. Spread the whipped cream on top of the cheesecake and decorate with raspberries. Refrigerate until ready to serve.

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