Baked citrus cheesecake


A scrumptious classic with a summer twist.

Shopping list:

  • 1kg cream cheese, softened
  • Zest and juice of 1 orange
  • Zest and juice of 2 lemons
  • Zest and juice of 2 limes
  • 4 eggs
  • 150 grams palm sugar
  • Dash of vanilla extract
  • 2 packets of dried sweet biscuits
  • 180grams unsalted butter, melted
  • Zest of 1 lemon

  • Step 1

    In a pot bring to the boil all the juices, zest and palm sugar. Set aside to cool slightly.

  • Step 2

    In a mixer add the softened cream cheese and beat with a paddle until it is soft and smooth.

  • Step 3

    Gradually add one egg at a time to the cream cheese mix, making sure that it is smooth before adding each additional egg. Pour in the juice mix until smooth then set aside.

  • Step 4

    In a food processor, blitz up the biscuits until they are powder form or as coarse as you like, then add the melted butter to make a mix that can pack together.

  • Step 5

    Line a cake tin with greaseproof paper, then pack the biscuit mix into the base making sure that it is all the same thickness. Around 2-3mm thick is preferred.

  • Step 6

    Pour the cream cheese mix into the lined tin with the biscuit base then bake in a 150C oven for approximately 35-40 minutes or until just set. Let cool, then refrigerate for 4 hours or overnight preferably.


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