Citrus Trio Cheesecake

 

Are you ready for a show-stopping dessert?

How about a triple layer citrus cheesecake?  This cheesecake boasts three distinctly flavored and colored layers: lemon, lime, & orange!

With twists of citrus added  as decoration, this cake can be the centerpiece and the talk of the party!

Citrus Trio Cheesecake 

Adapted from Taste of Home

Crust

2 cups graham cracker crumbs

3 tablespoons brown sugar

6 tablespoons butter, melted

Cheesecake

3 (8 ounce) packages cream cheese, softened

8 ounces sour cream

¾ cup white sugar

3 eggs

1 teaspoon vanilla extract

Pinch of salt

Zest from 1 large lime (about 1 tablespoon)

Juice from 1 large lime (about 3 tablespoons)

Zest from 1 lemon (about 1 tablespoon)

Juice from 1 lemon (about 3 tablespoons)

Zest from 1 small orange (about 1 tablespoon)

Juice from 1 small orange (about 3 tablespoons)

Green, yellow, & orange gel food coloring, optional

Preheat the oven to 325 degrees F (do not use convection).  Lightly grease a 9-inch springform pan and wrap the bottom in aluminum foil.

Stir together the crust ingredients and press them firmly into the bottom of a 9-inch springform pan (use the bottom of a glass or a measuring cup to help press the crumbs down evenly). Bake in the preheated oven for 10 minutes, then move to a wire rack to cool slightly.

Meanwhile, place the cream cheese, sour cream, and sugar into the bowl of a stand mixer.  Beat on medium speed, until the mixture is very smooth, scraping down the sides and bottom of the bowl frequently.

Add the eggs, vanilla and salt and beat until smooth.  

Divide the batter evenly into 3 bowls.  Whisk the lime zest and juice (and green food coloring, if desired) into one bowl, lemon zest and juice (and yellow food coloring, if desired) into the second bowl, and orange zest and juice (and orange food coloring, if desired) into the third bowl.

Pour the lime batter onto the cooled crust.  Place the springform into a rimmed baking pan filled with 10-inch of water.  Bake in the preheated oven for 20-25 minutes until the batter is just set.  It should look dull instead of shiny and can still be jiggly.

Carefully remove from oven (I simply pulled the rack out and worked quickly, so I didn’t have to move the pan).  Pour the lemon filling over the baked lime filling. Bake for another 20-25 minutes or until the lemon batter is just set.  It should look dull instead of shiny and can still be jiggly.

Carefully remove from oven (I simply pulled the rack out and worked quickly, so I didn’t have to move the pan).  Pour the orange filling over the baked lemon filling. Bake for another 25-30 minutes or until the orange batter is set, it  can be slightly jiggly in the center.

Turn off the oven and let the cheesecake cool for about 30 minutes.  Remove from oven and cool for another hour.  Then cover with cling wrap and refrigerate overnight.

To serve, add dollops of whipped cream and twists of citrus for decoration.  Serve cold.