Who doesn’t love digging into a creamy, decadent slice of cheesecake at the end of a long day? If it’s good enough for the Golden Girls, it’s good enough for us. Plus, the scrumptious dessert makes it so easy to add whatever ingredients you’re in the mood for every time you whip one up. If you’re craving citrus, the recipe below triples the zingy flavor with juice from a lemon, lime, and orange. Let’s be honest: The only trouble you’ll have is not eating the entire thing in one sitting!
- 2/3 cups ginger cookies
- 1/2 cup butter, melted
- 3 cups cream cheese, softened
- 2/3 cups sugar
- 3 free range eggs
- 1 Tbsp. juice each from 1 lemon, 1 lime, and 1 orange
- Zest from lemon, lime, and orange
Sour Cream Topping
- 1 cup sour cream
- 2/3 cup icing sugar
- 1 tsp. vanilla extract
- Preheat the oven to 350 degrees Fahrenheit.
- Grease a 7-inch springform cake tin with a removable rim and line the base with baking paper.
- Pulse the cookies in a food processor to make crumbs. Add the butter and pulse until combined.
- Spoon the cookie mixture into the tin and press evenly to form the base and sides. Refrigerate for at least 30 minutes.
- 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.
- 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 cookie base.
- Bake for 45 to 50 mins or until center 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.
- Refrigerate 4 hours.
- Mix the cup sour cream, icing sugar, and vanilla extract until well blended, then carefully spread over the cheesecake.
- Decorate with the fruit slices and remaining zest.
Preparation time: 35 mins
This recipe was originally published on our sister site, Yours.