This rich, delicious cheesecake is a little fancier than the usual desserts we make around here, but when my 12-year-old daughter came to me begging to make it for our Easter dinner, I was not about to deny her. Not only did it taste as good as it looks, but she taught me a few tricks along the way. Apparently while watching Food Network one day, she learned a method for making those cute citrus curls that adorn the top. It ended up being the perfect Spring-y cheesecake with its zesty, citrus taste and rich creamy filling. You rock Cami!
The ingredients:
CRUST:
1 cup all-purpose flour
1/4 cup sugar
1 tsp. grated lemon peel
1/2 tsp. orange extract
1 egg yolk
1/4 cup butter, softened
FILLING:
5 packages (8-oz. each) cream cheese, softened
1-3/4 cups sugar
3 Tbs. all-purpose flour
2 tsp. finely grated lemon peel
2 tsp. finely grated orange peel
1/4 tsp. vanilla extract
1 tsp. orange extract
5 eggs
2 egg yolks
1/4 cup heavy whipping cream
TOPPING:
1-1/2 cups (12-ounces) sour cream
3 Tbs. sugar
1 tsp. vanilla extract
thinly sliced lemon/orange peels (for garnishment)
Directions: In a bowl, combine flour, sugar, lemon peel, and vanilla. Make a well in the center; add yolk and softened butter. Wrap with plastic wrap; chill at least 1 hour (dough will be crumbly). Grease bottom and sides of a 9-inch springform pan. Remove sides (the sides come later). Divide dough in half.
**(SEE NOTE) Between waxed paper, roll half of dough to fit bottom of pan. Set aside other half of dough for later use. Peel off top paper; invert dough onto bottom of pan. Remove paper; trim dough to fit pan. Bake at 400° for 6-8 minutes or until lightly browned. Cool.
Divide remaining dough into third. Fold a piece of waxed paper in half; place one-third inside folded paper. Roll dough into 9-1/2 x 2-1/2-inch strip. Trim and patch as needed. Repeat with remaining dough to make two more strips. Tear away top layer from strips. Put together pan with crust on bottom. Fit dough strips to side of pan, overlapping ends. Press ends of dough together; press sides of dough to bottom crust to seal. Chill.
**NOTE: My daughter said that the dough was far too crumbly to roll and move into place. She just pressed the dough into the bottom of the pan, baked and cooled it. Then pressed it onto the sides and chilled before adding the filling. You can see from the photos that the crust still turned out looking reasonably well.
For filling, beat cream cheese, sugar, flour, peels, vanilla, and orange extract until mixed. Beat in eggs and yolks. Add cream; beat just until mixed. Pour into crust. Bake at 500° for 10 minutes. Reduce heat to 250°; bake 1 hour or until center is almost set. Cool slightly.
Combine topping ingredients; spread over cake.
Chill overnight. Garnish with thinly sliced lemon and orange peels.
Here's the method for making pretty citrus curls (my daughter learned it from watching the Food Network):
Makes 12-16 servings. Enjoy!
Click here for printable recipe.
The ingredients:
1 cup all-purpose flour
1/4 cup sugar
1 tsp. grated lemon peel
1/2 tsp. orange extract
1 egg yolk
1/4 cup butter, softened
5 packages (8-oz. each) cream cheese, softened
1-3/4 cups sugar
3 Tbs. all-purpose flour
2 tsp. finely grated lemon peel
2 tsp. finely grated orange peel
1/4 tsp. vanilla extract
1 tsp. orange extract
5 eggs
2 egg yolks
1/4 cup heavy whipping cream
1-1/2 cups (12-ounces) sour cream
3 Tbs. sugar
1 tsp. vanilla extract
thinly sliced lemon/orange peels (for garnishment)
Directions: In a bowl, combine flour, sugar, lemon peel, and vanilla. Make a well in the center; add yolk and softened butter. Wrap with plastic wrap; chill at least 1 hour (dough will be crumbly). Grease bottom and sides of a 9-inch springform pan. Remove sides (the sides come later). Divide dough in half.
**(SEE NOTE) Between waxed paper, roll half of dough to fit bottom of pan. Set aside other half of dough for later use. Peel off top paper; invert dough onto bottom of pan. Remove paper; trim dough to fit pan. Bake at 400° for 6-8 minutes or until lightly browned. Cool.
Divide remaining dough into third. Fold a piece of waxed paper in half; place one-third inside folded paper. Roll dough into 9-1/2 x 2-1/2-inch strip. Trim and patch as needed. Repeat with remaining dough to make two more strips. Tear away top layer from strips. Put together pan with crust on bottom. Fit dough strips to side of pan, overlapping ends. Press ends of dough together; press sides of dough to bottom crust to seal. Chill.
**NOTE: My daughter said that the dough was far too crumbly to roll and move into place. She just pressed the dough into the bottom of the pan, baked and cooled it. Then pressed it onto the sides and chilled before adding the filling. You can see from the photos that the crust still turned out looking reasonably well.
For filling, beat cream cheese, sugar, flour, peels, vanilla, and orange extract until mixed. Beat in eggs and yolks. Add cream; beat just until mixed. Pour into crust. Bake at 500° for 10 minutes. Reduce heat to 250°; bake 1 hour or until center is almost set. Cool slightly.
Chill overnight. Garnish with thinly sliced lemon and orange peels.
Here's the method for making pretty citrus curls (my daughter learned it from watching the Food Network):
Makes 12-16 servings. Enjoy!
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