Citrusy Cheesecake

Wonderful citrusy cheesecake. I swapped the crust in the recipe for a Tate’s gluten free ginger zinger cookie crust for Passover, and I had to use orange juice in place of the grapefruit juice since it’s what I had on hand, so it turned out like a orange creamsicle. It was a huge crowd pleaser for our Passover dinner party! Very easy to make. I used all the zest it called for and like most of the other comments baked it for 45 mins and it was perfect.

Made this for Easter dinner yesterday. Cheesecake was fantastic but took almost an hour in the oven to firm up in a 8" springform pan (even though I held back some of the crust and the filling). The flavour was subtle, but there, and the texture was excellent.

Instead of citrus slices, I took about 2 tbs of leftover zest, mixed in about 1/2 tbs of granulated sugar, and lightly dusted the mixture along the edges. Not only did it look bright and beautiful, the cheesecake was also still easy to cut and the zest added just a tiny touch of extra tangy sweetness!

Love it! Used Claudia's Fleming recipe for graham crackers and had meyer lemons in the fridge 😍

I substituted graham crackers with Trader Joe's ginger snap cookies and eliminated the additional sugar for the crust. This recipe is a winner!

In our climate and at our altitude - Calgary, Alberta - cheesecakes crack no matter what. But as my sister says, no one ever refuses a piece because the cheesecake cracked.

I’ve made this in a spring form pan and a pie pan with very slanted sides and both required 50 minutes to not be completely runny in the middle.

I’ve made this twice over a couple of years and both times it was beautiful and delicious. The second time I did not add fruit slices on the top because while pretty the first day, the slices get dried out and don’t add much to the flavor and ended up on the edge of my plate. I appreciate the beauty of it for a party though! It’s a fun recipe because it’s versatile with the various citrus flavors. Let go of your ideas of a traditional cheesecake and have fun!

I used a combo of 2/3 blood orange and 1/3 lemon. OMG! This was outrageously good. Plus, the blood orange gave it a slight blush, which was so pretty. It tasted almost like a dreamsicle. I also found it to be an easy recipe to make. I don't know if my pie plate was too small or I made too much crust, but that was the only thing I'd say wasn't perfect. It seemed like too much crust. I will definitely be making this again.

This is the first cheesecake I’ve made and was a big hit! Used zest of 2 Cara Cara oranges a withering navel orange (didn’t use the juice). Used a Le Creuset pie plate but it took 40 mins to bake, still with jiggle in the middle. Chilled in the fridge for a day, delicious. The next day is even better. Someone said there’s no direction for crumbs around the cake in the pic - if you bake in a pie plate that what it looks, which is quite pretty. No sliced citrus on top but still creamsicle-y!

I've made this more than once. I've tried changing the temperature of my ingredients, the amount of orange/grapefruit juice that gets added all to no avail. EVERY time i've made it, it is liquidy and nothing like the video. Before adding the juice, it was fine. After, bubbly and thin. When it cooks, it bubble and is an unpleasant texture. I've added cornstarch which helped slightly. I am not a new baker. This recipe simply does not work each time I've made it. Save yourself the trouble.

This makes a great gluten-free holiday dessert, as it's so easy to get GF grahams or gingersnaps and no one even notices.

I made this with lime and it was delicious. What I would do differently are these following things: bake for at least 40 minutes, I used a 9 inch springform pan and it was still quite jiggly after 30 minutes. I would also add at least a quarter cup more sugar and some vanilla to the cheesecake mixture. I used a stainless measuring cup to pack down the crust, and it worked perfectly.

Neither my husband nor I am big fans of cheesecake but we loved this one. I made a mistake and baked at 350F and the filling was still silky smooth. We put a couple of drops of lime juice on top (instead of slices) and it made it even better. Candied orange peel is really good to serve with, too.

Very good filling. Creamy and smooth. The crust needs improvement. Needs more butter and sugar to not just fall apart into crumbs, but to be more firm and crunchy.