Do you love sweets that make your mouth water and your tummy happy? If yes, you are in the right place today. We are going to talk about a very special dessert that mixes two of the best fruit flavors in the whole wide world. This magical treat is the lemon orange cheesecake and it is pure joy on a plate.
Imagine taking a big forkful of a smooth creamy cake that melts right on your tongue. Then imagine a lovely burst of sunshine hitting your taste buds from fresh citrus fruits. That is exactly what this dessert tastes like. It takes the creamy richness you love in traditional cake and wakes it up with bright and happy citrus notes.
Whether you are planning a big family weekend dinner or just want a nice sweet treat for yourself this recipe is a wonderful choice. You do not need to be a professional baker to make it either. Let us dive right in and learn all about how you can whip up this amazing dessert in your very own kitchen.
Cooking Time and Serving Information
Before we start mixing and baking let us look at how much time you need and how many people this delicious dessert will feed.
-
Preparation time is about twenty minutes.
-
Baking time is about fifty minutes.
-
Chilling time in the fridge is at least four hours or best overnight.
-
Total time from start to eating is around five hours.
-
This recipe makes eight generous servings.
Ingredients List
To make this wonderful citrus dessert you will need two main parts. You need ingredients for the crust at the bottom and ingredients for the creamy filling on top. Let us list them out clearly so you can check your pantry and fridge before you begin.
For the Crust
-
Two cups of graham cracker crumbs.
-
Six tablespoons of melted unsalted butter.
-
Two tablespoons of white sugar.
-
A tiny pinch of salt to balance the sweetness.
For the Creamy Filling
-
Four blocks of cream cheese which is thirty-two ounces total and should be soft at room temperature.
-
One cup of white granulated sugar.
-
Three large eggs at room temperature.
-
One cup of sour cream.
-
Two tablespoons of fresh lemon juice.
-
Two tablespoons of fresh orange juice.
-
One tablespoon of freshly grated lemon zest.
-
One tablespoon of freshly grated orange zest.
-
One teaspoon of pure vanilla extract.
-
Two tablespoons of all-purpose flour.
How to Make Lemon Orange Cheesecake
Now comes the fun part where we turn all those simple ingredients into a stunning masterpiece. Just follow these easy steps one by one and you will get a perfect dessert every single time.
Step One: Get Your Oven and Pan Ready
First things first you want to turn your kitchen oven on and set it to three hundred twenty five degrees Fahrenheit. Next grab a nine inch springform pan. Rub a little bit of butter or oil all around the inside bottom and sides. You can also put a circle of parchment paper at the bottom so your cake comes out super easy later on.
Step Two: Make the Crunchy Crust
Take a bowl and pour in your graham cracker crumbs. Add the two tablespoons of sugar and the tiny pinch of salt. Pour the melted butter right over the crumbs. Stir everything together with a spoon until all the crumbs look wet and feel like wet sand. Dump this crumb mixture into your prepared pan. Use the bottom of a flat cup or your fingers to press the crumbs down firmly and evenly across the bottom and a little bit up the sides. Put this crust into the oven to bake for about eight minutes. Once the time is up take it out and let it cool down on the counter.
Step Three: Whip the Cream Cheese
Take a large mixing bowl and put your soft cream cheese inside. Use an electric mixer on medium speed to beat the cream cheese until it is completely smooth and fluffy. This usually takes about two or three minutes. You want to make sure there are no lumps left at all.
Step Four: Add Sugar and Flavors
Slowly pour the one cup of sugar into the fluffy cream cheese while the mixer is running on low speed. Keep mixing until the sugar is fully blended in. Next add your sour cream and the pure vanilla extract. Toss in your freshly grated lemon zest and orange zest along with the fresh lemon juice and orange juice. Mix everything together gently until it is nice and creamy.
Step Five: Mix in the Eggs and Flour
Sprinkle the two tablespoons of flour over the mixture and stir it in slowly. Now it is time to add your eggs one at a time. Drop the first egg in and mix only until you cannot see the yellow yolk anymore. Then add the second egg and do the same. Finally add the third egg and mix just until combined. Be very careful not to overmix your batter here because too much air can make your cake crack later.
Step Four: Pour and Bake
Pour your lovely citrus cream cheese batter right over the cooled graham cracker crust in the pan. Use a spatula to smooth out the top so it is nice and flat. Put the pan into your preheated oven. Bake it for about fifty to fifty five minutes. You will know it is done when the edges look set and firm, but the very center still wobbles just a little bit like jelly when you shake the pan gently.
Step Five: Cool Slowly and Chill
Turn off your oven and open the oven door just a tiny crack. Leave the cake inside the warm oven for one hour. This slow cooling trick helps stop the top from cracking. After one hour take the cake out and let it sit on your kitchen counter until it reaches room temperature. Once it is cool, put the whole pan into the refrigerator. Let it chill for at least four hours, but overnight is even better because the flavors get deeper and the texture becomes wonderfully firm.
Helpful Notes for Success
Baking is a science, but it is also a lot of fun. Here are a few extra tips to make sure your dessert turns out looking and tasting like it came from a fancy bakery.
-
Always make sure your cream cheese, sour cream, and eggs are at room temperature before you start mixing. Cold ingredients do not blend well together and will leave annoying lumps in your smooth filling.
-
Do not skip the zesting part. The natural oils inside the lemon and orange peels hold most of the real citrus flavor.
-
When you are grating your citrus fruits, make sure you only scrape the colored outer skin. Do not scrape the bitter white part underneath because it will make your sweet cake taste sour in a bad way.
-
If you want extra protection against water leaking into your pan while baking in a water bath, you can wrap the outside of your springform pan tightly in heavy duty aluminum foil. However, baking it directly on the oven rack without a water bath still works great if your oven temperature is nice and steady.
Frequently Asked Questions
People often have a few questions when they make this recipe for the first time. Here are the answers to some of the most common ones.
Can I use bottled lemon and orange juice instead of fresh ones?
It is always best to use fresh fruit juices for this recipe. Bottled juices often have extra preservatives and artificial flavors that can change the clean and natural taste of your dessert. Fresh fruit gives you that bright and sunny flavor punch you want.
How long can I keep this cheesecake in the fridge?
You can store your leftover dessert inside a covered container in the refrigerator for up to five days. It actually often tastes even better on the second or third day after all the citrus flavors have had time to mingle with the creamy cheese.
Can I freeze this dessert for later?
Yes you can. You can slice the cake and wrap individual pieces tightly in plastic wrap and then put them inside a freezer safe container. They will stay good in the freezer for up to two months. Just let them thaw in the fridge overnight before you plan to eat them.
Nutrition Information Table
Here is a general breakdown of the nutrition values for this recipe. Please remember that these numbers are estimates and can change depending on the exact brand of ingredients you use.
| Nutrient Name | Amount Per Serving |
| Calories | Four hundred twenty calories |
| Total Fat | Twenty six grams |
| Saturated Fat | Fifteen grams |
| Cholesterol | One hundred ten milligrams |
| Sodium | Two hundred eighty milligrams |
| Total Carbohydrates | Forty two grams |
| Dietary Fiber | One gram |
| Sugars | Thirty one grams |
| Protein | Seven grams |
Important Disclaimer
Please remember to enjoy this wonderful citrus treat in moderation as part of a balanced and healthy lifestyle. Eating too much sweet food all at once is never a good idea for your body. Also, please check all the ingredients carefully before you start baking if you are cooking for guests. Some people might have food allergies to dairy products like cream cheese, butter, and sour cream, or gluten found in the graham crackers and flour. Always make sure everyone who eats your food is safe and happy.