SUNNY CITRUS CHEESECAKE
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
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 16 servings.
Number Of Ingredients 22
Steps:
- 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.
Nutrition Facts : Calories 394 calories, Fat 27g fat (16g saturated fat), Cholesterol 117mg cholesterol, Sodium 231mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 0 fiber), Protein 6g protein.
SPARKLING CITRUS NO-BAKE CHEESECAKE
Prepare dessert with ease with our Sparkling Citrus No-Bake Cheesecake. This Sparkling Citrus No-Bake Cheesecake is a visually compelling and tasty treat.
Provided by My Food and Family
Categories Recipes
Time 4h25m
Yield 20 servings
Number Of Ingredients 9
Steps:
- Add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Stir in ginger ale. Refrigerate 1 hour or until slightly thickened.
- Meanwhile, line 13x9-inch dish with plastic wrap, with ends of wrap extending over sides. Combine cracker crumbs, butter and 1/4 cup sugar; press onto bottom of prepared dish. Refrigerate until ready to use.
- Mix cream cheese and remaining sugar in large bowl with whisk until blended. Stir in COOL WHIP; spread over crust. Arrange oranges over cream cheese layer; cover with gelatin. Refrigerate 3 hours or until firm.
- Use plastic wrap handles to remove dessert from dish before cutting to serve.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 25 mg, Sodium 180 mg, Carbohydrate 25 g, Fiber 0 g, Sugar 20 g, Protein 2 g
CITRUS NO-BAKE CHEESECAKE
A cookie crust lends a rich balance to the refreshing citrus in this easy no-bake cheesecake. Bonus: It's fridge-ready in just 20 minutes.
Provided by My Food and Family
Categories Recipes
Time 3h20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Mix cookie crumbs and butter until well blended; press onto bottom of 9-inch springform pan.
- Beat cream cheese, sugar, zest and juice in medium bowl with mixer until well blended. Gently stir in COOL WHIP; pour over crust. Refrigerate 3 hours.
- Top with mandarin oranges and mint just before serving.
Nutrition Facts : Calories 340, Fat 24 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 55 mg, Sodium 240 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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