Triple Citrus Baked Cheesecake

Serves: 16 slices

You will need

150g ginger biscuits
60g butter, melted
750g cream cheese, softened
150g sugar
3 free range eggs
Zest and 1 tbsp juice each from 1 lemon, 1 lime and 1 orange

For the sour cream topping:

230g sour cream
75g icing sugar
1 tsp vanilla extract



Directions

1 Preheat the oven to 180°C bake (350 F). Grease a 20cm spring form cake tin with a removable rim and line the base with baking paper.

2 Pulse the biscuits in a food processor to make crumbs.  Add the butter and pulse until combined. Spoon the biscuit mixture into the tin and press evenly to form the base and sides. Refrigerate for at least 30 minutes.

3 Combine the cream cheese and sugar in large bowl with a hand mixer. Add the eggs, one at a time, mixing on low speed after each until just blended.  Using a MicroplaneÒ Master Series Zester gently zest the lemon, lime and orange into the mixture (leaving a slice and a pinch of zest from each fruit for decorating).  Stir in the remaining ingredients and pour over the biscuit base.

4 Bake for 45 to 50 mins or until centre of the filling is almost set. Run a knife around the rim of the pan to loosen the cake and cool before removing the rim.

5 Refrigerate 4 hours.

6 Mix the cup sour cream, icing sugar and vanilla extract until well blended then carefully spread over the cheesecake.

7 Decorate with the fruit slices and remaining zest.

Recipe courtesy of Microplane



Related recipes
Posted 9th Apr 2015

Nutty Cinnamon & Berry Granola

Nutty Cinnamon & Berry Granola


Posted 26th Mar 2014

White Chocolate & Fruit Breakfast Muffins

White Chocolate & Fruit Breakfast Muffins


Posted 26th Jan 2016

French Toast with Berries & Syrup

French Toast with Berries & Syrup


July issue on sale 7th June

Subscribe to our newsletter