excellent taste marmalade-glazed citrus cheesecake. Orange slices and mint sprigs can be used as garnish.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 20 mins |
| Total Time: | 2 hrs |
| Servings: | 12 |
| Yield: | 1 to 9 – inch springform pan |
Ingredients
- 1 egg yolk
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated lemon zest
- ¼ teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ⅓ cup white sugar
- ½ cup butter, room temperature
- 1 egg white
- 3 (8 ounce) packages cream cheese
- 1 ⅔ cups white sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 tablespoon grated orange zest
- 2 teaspoons grated lime zest
- 1 ½ teaspoons grated lemon zest
- ½ teaspoon vanilla extract
- 3 eggs
- 1 cup sour cream
- ⅔ cup orange marmalade
- 2 teaspoons fresh lemon juice
Instructions
- Preheat oven to 450 degrees F (230 degrees C). Butter a 9 inch springform pan. In a small bowl, whisk together egg yolk, 1 tablespoon lemon juice, 1 teaspoon lemon peel and 1/4 teaspoon vanilla. In the bowl of a food processor, combine flour and 1/3 cup sugar. Add butter and process until coarse crumbs form. With machine running, add yolk mixture and blend until moist clumps form. Press dough onto bottom and 1 1/2 inches up sides of prepared pan. Freeze crust 10 minutes.
- Brush crust lightly with egg white. Bake until crust is pale golden, about 15 minutes. Cool on rack while preparing filling. Reduce oven temperature to 350 degrees F (175 degrees C).
- In a large bowl, beat cream cheese and 1 2/3 cups sugar until smooth. Beat in cornstarch, 1 tablespoon lemon juice, orange zest, lime zest, 1 1/2 teaspoon lemon zest and 1/2 teaspoon vanilla. Beat in eggs one at a time, then stir in sour cream. Pour filling into crust.
- Bake in the preheated oven for 55 to 60 minutes, or until puffed and cracked around edges and center moves only slightly when pan is gently shaken. Allow to cool to room temperature, then refrigerate overnight.
- In a saucepan over medium heat, boil marmalade and 2 teaspoons lemon juice until slightly reduced, about 2 minutes. Spread warm glaze on top of cake. Chill cake 10 minutes. Remove pan sides and transfer cake to serving plate.
Nutrition Facts
| Calories | 556 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 154 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 20 g |
| Sodium | 264 mg |
| Sugars | 44 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
Beautiful and delicious! I made it as written, except that I followed another reviewer’s advice and used lemon curd (because I was out of marmalade) thinned with a a little clementine juice and grated rind. I decorated it with clementine slices and coconut. I had a little trouble getting it out of the pan, so it wasn’t picture perfect, but it was darned close!
This was a very good cheesecake! I made it as written except I didn’t have quite enough orange marmalade for the glaze. I added some of my homemade ginger-peach jam to make up the difference. Watch the step of browning the crust, my oven at 450-degrees caused the edges to burn and I had to cut them off. I baked this in a water bath, as I do all of my cheesecakes. The only thing I would do differently the next time, is to bump up the quantities of each citrus zest to give it even a MORE citrusy flavor. But the truth is, it’s very good as written.
This recipe makes an excellent cheesecake just as it is, with no alterations except to bake it with a pan of water hot water on lower shelf of oven. I prefer this over a water bath because there’s no risk of water leaking into your precious cheesecake. When it’s done baking crack oven door and leave cheesecake in oven for at least an hour to prevent cracking. I like the cookie-type crust as a change from traditional graham cracker crust. I’ve never been crazy about marmalade so when I saw recipe called for it in topping I decided to use fresh oranges off my tree and make my own. I topped cheesecake with berries and spooned fresh marmalade on top. I’ve been making cheesecakes for 20+ years, this one tastes great and looked heavenly with berries & marmalade on top.
I made this with a chocolate graham cracker crust. Simply added a great element to a cheesecake recipe that is already great on it’s own.
This is the first cheesecake I’ve made in many years and it turned out great. There was enough filling to make a second small pie or maybe I should have used a bigger pan. Even so, the bake was great.
This cheesecake is so flavorful and so good! I’ll definitely make this again.
Made this cheesecake for my daughter’s boyfriend who loves citrus verses chocolate/ caramel desserts. I was not sure if I would like it, but boy was I wrong. It is delicious! I will definitely make again. The only change I made was topping it with crushed pineapple and kiwi after reading another review.
Have made this several times and it always gets rave reviews. Unfortunately, the original chocolate crust that appeared with this recipe has now been exchanged for a basic cookie crust. I searched & found a chocolate crust which I have been using & just top with the sweetened sour cream & fruit. Can’t go wrong with it.
Great cheesecake! The crust is delicious. I should’ve cooked it about 10 mins longer (65-70 mins total) though. I baked it in a water bath and let it cool slowly. Tuened out smooth and beautiful.
Disappointed it sank somewhat, although evenly across the top, but it didn’t crack. Cooled it first in the oven with the door open. Made it in the morning and Served it that same evening with sliced of Terry’s dark chocolate orange, edged cake with whipped cream to cover up the obvious higher sides and shaved a little of the dark chocolate on the cream. Looked great and tasted fine, light and not too sweet. Will rate the left over slice today to see if it really is better the second day.
Very good! Kind of tart like a key lime pie, but not overpoweringly so. It’s also not too sweet like most cheesecakes are. The orange marmalade glaze on top really tied it all together.
Excellent. Crust does bake very harrd.
Have been making this for years now, always with great results. It’s requested at our Easter potlucks and I’m happy to oblige as it’s relatively simple to make. It’s the only cheesecake I can make with assurances of rave reviews from any crowd. I add drained fruit (mandarin oranges, pineapple, etc) on top before glazing for presentation. When feeling lazy I substitute juice for zest, but the zest does add a nice quality. You can’t go wrong with this one.
Made this cheese cake for my husband who loves cheese cake. I used finely crushed shortbread cookies as the market here does not carry graham crackers. I followed the recipe otherwise but added slightly more lemon juice to the marmalade to offset the sweetness. I was careful not to stir the cream cheese filling too much and I cooked the cake in a water bath. The cake came out beautifully. I can’t wait to surprise my husband.
I have made this twice to take to a couple of summer parties. It is delicious and a huge hit. Never a crumb leftover to take home! The citrus makes it a great summer dessert. I did make it with a graham cracker crust instead of the flour crust but added the citrus zest to the graham cracker mixture. Love this recipe!
This was awesome.. only thing I did different was following my four rules for cheesecake. I blend the room temperature cream cheese and sugar in a food processor till there are NO Lumps. Add the eggs last and don’t over beat so as to not mess up the consistency by adding to much air. Bake in a hot water bath! This allows the cake to cook evenly and you get a better consistency. Turn off the oven a little before the cake is totally finished baking, Don’t open the oven door. Just let it cool as it finishes baking (this took me a little bit of practice to perfect) then take the cake out and let it cool in the bath for a little longer. finally let it cool to room temperature before putting it in the fridge. Rapid temperature changes make the cheesecake crack and can make it rubbery. I always let my cake cool overnight in the fridge.
Awesome! AWESOME! I used juice from the lime and orange as well as the lemon. For the topping I couldn”t find a marmalade made with seville oranges at the nearby store, so I was stuck using smuckers, which usually does really well with their products, but in the case of orange marmalade is really way too sweet, so I just added a whole lot of lemon juice and reduced it for quite a while…it tasted excellent! Loads if citrus flavor instead of corn syrup! My friend who loves cheesecake and orders it out regularly said it was the best he’s ever had!*****Just made again (this time with higher quality marmalade:)), and the response was overwhelming!!! Another friend who loves cheesecake tried it and said “Oh my gosh, you are going to make me so fat! This is unlike anything I’ve ever tasted before…..yum!!!!” Last weekend I had made the White Chocolate Raspberry Cheesecake for this friend, which he also really liked, but definately not any more than this one!
The crust and cheesecake were fantastic. Nice, fluffy cheesecake. The marmalade glaze was a little bitter for the kids, but all of the adults liked it!
Loved this! Did not do the marmalade on top. I just spread a little cool whip on top! SOOO GOOD!!!
This cheesecake has a poor flavour
It s very bad