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Citrus Cheesecake with Berries

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Betty Crocker Kitchens
Updated Aug 14, 2006
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Meet a grand and tasty cheesecake you’ll be proud to serve. Be ready to share the recipe!

Citrus Cheesecake with Berries

  • Prep Time 30 min
  • Total 14 hr 5 min
  • Servings 16
  • Ingredients 16
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Ingredients

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
Make With
Gold Medal Flour

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

525 Calories
39 g Total Fat
10 g Protein
35 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
525
Calories from Fat
350
Total Fat
39 g
Saturated Fat
21 g
Cholesterol
200 mg
Sodium
340 mg
Potassium
160 mg
Total Carbohydrate
35 g
Dietary Fiber
1 g
Protein
10 g
% Daily Value*:
Vitamin A
32%
32%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
8%
8%
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.

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