Description
Brighten any celebration with this creamy Sunny Citrus Cheesecake — zesty, smooth, and irresistibly tangy!
Ingredients
– Graham cracker crumbs — 200 g 🍪
– Unsalted butter, melted — 100 g 🧈
– Cream cheese, room temperature — 600 g 🧀
– Granulated sugar — 150 g 🍚
– Sour cream — 120 g 🥛
– Large eggs — 3 🥚
– Lemon zest and juice of 2 lemons — approx. 60 ml 🍋
– Orange zest and juice of 1 orange — approx. 30 ml 🍊
– Vanilla extract — 1 tsp 🌼
– Cornstarch — 1 tbsp 🌽
– Powdered sugar (for glaze) — 80 g 🍚
Instructions
1 Preheat oven to 160°C (320°F).
2 Combine graham cracker crumbs and melted butter, press firmly into bottom of a 23 cm springform pan to form the crust.
3 Beat cream cheese and granulated sugar until smooth and creamy.
4 Add sour cream, then eggs one at a time, mixing gently after each addition.
5 Stir in vanilla, cornstarch, lemon and orange zest and juices until batter is uniform.
6 Pour the filling over the crust and smooth the top.
7 Place the pan in a larger roasting pan, add hot water to come halfway up the sides (water bath), and bake 45–55 minutes until edges are set and center slightly jiggly.
8 Turn off oven, crack the door, and let cheesecake cool inside for 1 hour to prevent cracking.
9 Chill in the refrigerator at least 4 hours or overnight until fully set.
10 Whisk powdered sugar with extra citrus juice to make a glaze, drizzle over chilled cheesecake, slice, and serve.