Citrus Cheesecake with Berries

Citrus Cheesecake with Berries

Meet a grand and tasty cheesecake you’ll be proud to serve. Be ready to share the recipe!

Prep Time

30

Minutes

Total Time

14:05

Hrs:Mins

Makes

16

servings

Citrus Crust
1
cup Gold Medal® all-purpose flour
1/2
cup butter or margarine, softened
1/4
cup sugar
1
tablespoon grated lemon peel
1
egg yolk
Filling
5
packages (8 oz each) cream cheese, softened
1 3/4
cups sugar
3
tablespoons Gold Medal® all-purpose flour
1
tablespoon grated orange peel
1
tablespoon grated lemon peel
1/4
teaspoon salt
5
eggs
2
egg yolks
1/4
cup whipping cream
Topping
3/4
cup whipping cream
1/2
cup fresh raspberries
  1. Move oven rack to lowest position. Heat oven to 375°F. Lightly grease 10-inch springform pan. In medium bowl, mix all crust ingredients, using hands. Press one-third of mixture evenly on bottom of pan. Press remaining mixture halfway up side of pan. Bake 8 to 10 minutes or until light golden brown.
  2. In large bowl, beat cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, the orange peel, lemon peel and salt with electric mixer on medium speed about 1 minute or until smooth. Beat in eggs, 2 egg yolks and 1/4 cup whipping cream, beating on low speed until well blended. Pour into baked crust (pan will be full). Bake 20 minutes.
  3. Reduce oven temperature to 300°F. Bake about 35 minutes longer or until center is set. (Do not insert a knife because the hole could cause cheesecake to crack.) Turn off oven and leave cheesecake in oven 15 minutes. Cool in pan on cooling rack 15 minutes.
  4. Run knife around side of pan to loosen cheesecake. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 9 hours but no longer than 48 hours.
  5. Run knife around side of pan to loosen cheesecake; carefully remove side of pan. In chilled small bowl, beat 3/4 cup whipping cream with electric mixer on high speed until stiff. Spread whipped cream over top of cheesecake. Garnish with raspberries. Store in refrigerator.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Drizzle apricot or berry syrup in a zigzag design over dessert plates before adding slices of cheesecake.
Substitution
No raspberries? Blueberries, blackberries and strawberries make great toppers singly or mixed together.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 525
    • (Calories from Fat 350 ),
  • Total Fat 39 g
    • (Saturated Fat 21 g,),
  • Cholesterol 200 mg;
  • Sodium 340 mg;
  • Total Carbohydrate 35 g
    • (Dietary Fiber 1 g,
  • Protein 10 g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1/2 Fruit;
    • 1/2 High-Fat Meat;
    • 6 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.