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Citrus Cheesecake

Orange Lemon and Lime in Citrus Cheesecake

A graham crust topped with a citrus filling of three favorite citrus flavors - orange, lemon and lime create a tangy, refreshing Citrus Cheesecake.


2/3 cup sugar
1/3 cup all-purpose flour
1 teaspoon vanilla extract
2 8-oz. packages nonfat cream cheese
2 eggs
1/2 cup 1 percent milk
1/3 cup nonfat sour cream
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 tablespoon fresh orange juice
1 teaspoon lemon peel, grated
1 teaspoon lime peel, grated
1 teaspoon orange peel, grated
3 egg whites
1/4 cup sugar

Nonfat cooking spray
1 cup graham cracker crumbs
2 tablespoons brown sugar
2 tablespoons butter or margarine, melted


Preheat oven to 300 degrees. Prepare the crust: Coat a 9-inch springform pan with cooking spray.

In a medium bowl, mix crumbs, brown sugar and butter then firmly press mixture into bottom and 2 inches up the sides of the pan.

Prepare the filling: In a large sized mixing bowl, combine sugar and flour then add vanilla, cream cheese, and eggs. Beat until smooth. Add milk, sour cream, citrus juices and peels and beat until smooth.

In a separate mixing bowl, using clean and dry beaters, beat egg whites at room temperature at high speed until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time and beat until stiff peaks form. Gently fold egg white mixture with cream cheese mixture.

Pour into prepared crust and bake at 300 degrees for 1 hour or until set. Remove from oven and let completely cool on a wire rack. Cover and chill for 4 hours or overnight.

Sprinkle with grated lemon, lime and orange zest before serving (optional.)

Nutrition Information

Recipe makes 12 servings.
Serving size: 1 serving
Calories: 204; Total Fat: 14g; Saturated Fat: 1mg; Cholesterol: 0mg; Sodium: 4mg; Carbohydrates: 20g; Fiber: 4g; Protein: 2g

Did you know?

Baked cheesecakes may be frozen up to two months. Thaw frozen cheesecakes in the refrigerator over night. Top before serving.

Freezing baked cheesecakes

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