This beautiful layered cheesecake takes a bit longer to make, but the end result is so worth it! Citrus seems to be the perfect ending for an Easter meal, and the bright flavors really shine in this dessert. —Sue Gronholz, Beaver Dam, Wisconsin,
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1 teaspoon grated lemon zest
- 1/3 cup cold butter, cubed
- 4 packages (8 ounces each) cream cheese, softened
- 1-1/3 cups sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature, lightly beaten
- 1/4 cup lime juice
- 1 tablespoon grated lime zest
- 3 drops green food coloring
- 1/4 cup lemon juice
- 1 tablespoon grated lemon zest
- 6 drops yellow food coloring, divided
- 1/4 cup orange juice
- 1 tablespoon grated orange zest
- 2 drops red food coloring
- 3/4 cup sour cream
- 1 tablespoon sugar
- 1/4 teaspoon lemon extract
- Optional: Orange slices, lime slices and lemon slices
image/svg+xml Text Ingredients View Recipe,
Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet.
In a small bowl, mix flour, sugar and zest; cut in butter until crumbly. Press onto bottom of prepared pan. Bake until edges are lightly browned, 25-30 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in flour and vanilla. Add eggs; beat on low speed just until blended. Divide batter into thirds. To 1 portion, add lime juice, lime zest and green food coloring. Pour batter over crust.
Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, about 25 minutes.
Meanwhile, to another portion of batter, add lemon juice, lemon zest and 3 drops yellow food coloring. Carefully remove pan from oven. Gently spoon over lime layer. Return to oven; bake until center is just set and top appears dull, about 25 minutes.
To remaining batter, add orange juice, orange zest, red food coloring and remaining 3 drops yellow food coloring. Carefully remove pan from oven. Gently spoon over lemon layer.
Return to oven; bake until center is just set and top appears dull, 30-35 minutes. Carefully remove pan from oven.
In a small bowl, whisk topping ingredients. Gently spoon over cheesecake in small dollops; spread carefully. Return to oven; bake 5 minutes.
Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, top with orange, lime and lemon slices. Refrigerate leftovers.
1 piece: 394 calories, 27g fat (16g saturated fat), 117mg cholesterol, 231mg sodium, 33g carbohydrate (25g sugars, 0 fiber), 6g protein.