Weekend Cooking: Triple Citrus Cheesecake
When my book club met last week, I was asked to bring “something sweet.” A couple of our members are gluten intolerant so I tried to think of something to prepare that would be low gluten or gluten-free and decided to bake a cheesecake. I settled on triple citrus cheesecake because of its refreshing taste and it was a hit! I forgot to take a picture of it once I removed it from the springform pan, but you get the idea in the picture above.
4(8 oz each) cream cheese, softened
1 cup granulated sugar
2 tablespoons flour
1 teaspoon vanilla
1 tablespoon each fresh lemon juice, lime juice, and orange juice
1 teaspoon each grated lemon peel, lime peel, and orange peel
1 cup graham cracker crumbs
1/3 cup firmly packed brown sugar
¼ cup (½ stick) butter or margarine, melted
CRUST: Mix crumbs, brown sugar, and butter or margarine; press onto bottom of 9-inch springform pan. Bake at 325º for 10 minutes. (Bake at 300º for 10 minutes if using dark nonstick springform pan.)
FILLING: Mix cream cheese, granulated sugar, flour, and vanilla with electric mixer on medium speed until well blended. Blend in juices and peels. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
BAKE at 325º for 6o to 65 minutes or until almost set. (Bake at 300º for 60 to 65 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Makes 12 servings.
Weekend Cooking is hosted by Beth Fish Reads and is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend.