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Citrus layered cheesecake
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Prep Time:
270 minutes
Cook Time:
65 minutes
Total Time:
335 minutes
Zesty citrus cheesecake with candied fruit topping - a burst of citrus in every bite!
Ingredients:
  • 250g plain sweet biscuits
  • 20g (1/4 cup) desiccated coconut
  • 120g butter, melted
  • 60g coconut oil, melted
  • 1kg Greek-style yoghurt
  • 500g cream cheese, chopped, at room temperature
  • 155g (3/4 cup) caster sugar
  • 60ml (1/4 cup) warm water
  • 36.00 gm gelatine powder
  • 60ml (1/4 cup) fresh orange juice
  • 1 tsp finely grated orange rind
  • Red, yellow and green food colouring
  • 60ml (1/4 cup) fresh lime juice
  • 1 tsp finely grated lime rind
  • 60ml (1/4 cup) fresh lemon juice
  • 1 tsp finely grated lemon rind
  • Whipped cream, to serve
  • 215g (1 cup) caster sugar
  • 1 orange, thinly sliced
  • 1 lemon, thinly sliced
  • 1 lime, thinly sliced
Instructions:
  • Prepare a 7cm-deep, 23cm non-stick springform pan by lining the base with baking paper. Use a food processor to finely crush the biscuits into crumbs. Add desiccated coconut, butter, and oil, then pulse until combined. Press the mixture firmly into the base of the pan. Chill in the fridge. Clean the food processor.
  • Blend yoghurt, cream cheese, and sugar in a food processor until velvety. Combine gelatine with warm water in a small bowl, then place it in a larger bowl surrounded by boiling water. Let it sit for 5 minutes until the gelatine dissolves. Add the mixture to the cream cheese blend and pulse until smooth.
  • Divide the cream cheese mixture into two equal portions in separate bowls and keep at room temperature. In the food processor, add orange juice, rind, and a few drops of red and yellow food coloring. Pulse until combined. Spread this mixture evenly over the biscuit base. Chill in the fridge for 30 minutes until it starts to set. Clean the food processor.
  • Blend a portion of the remaining cream cheese mixture with lime juice, lime rind, and a few drops of green food coloring until smooth. Spoon the mixture gently onto the orange layer and use the back of a spoon to spread it evenly. Chill in the fridge for 30 minutes or until the green layer starts to set. Clean the food processor.
  • Blend the remaining cream cheese mixture with the fresh lemon juice, zest, and a touch of yellow food coloring. Carefully dollop on top of the green layer and use a spoon to evenly spread it. Chill in the fridge for 3 hours or overnight until firm.
  • To make the candied citrus, combine sugar and 250ml (1 cup) water in a saucepan over medium heat, stirring until the sugar dissolves. Bring to a simmer and add orange, lemon, and lime slices. Simmer for 30 minutes until fruit is soft and liquid thickens. Let it cool slightly.
  • Preheat your oven to 140C/120C fan forced. Line a baking dish with parchment paper. Gently place the citrus slices in the dish using tongs, keeping the sugar syrup aside. Bake for 30 minutes until the citrus caramelizes slightly. Allow it to cool before serving.
  • Place the cheesecake onto a serving plate and generously sprinkle with candied citrus and a dollop of whipped cream. Finish with a delightful drizzle of the reserved sugar syrup.

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