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Citrus Cheesecake

  • Makes: 8-10  
  • Preparation Time: 10 minutes plus baking and chilling time 

Ingredients

Crust

1 cup250 ml graham cracker crumbs

1/4 cup50 ml unsalted butter, melted

Filling

3 pkgs225 g each regular or light cream cheese, softened

2 tbsp30 ml all purpose flour

1 can300 ml Regular or Low Fat Eagle Brand® sweetened condensed milk

1 tsp5 ml vanilla extract

4 large eggs

1 tsp5 ml finely grated lemon zest (or to taste)

1 tsp5 ml finely grated orange zest (or to taste)

Garnish

Fresh lemon and orange slices

Fresh berries

Sprigs of mint

Directions

  Crust :

  1 Combine graham wafer crumbs and butter in small bowl. Press firmly onto bottom of 8-9" (20-23 cm) round greased and floured or non-stick springform pan.

  Filling :

  2 Beat cream cheese in electric mixer on medium speed until light and fluffy. Add flour and mix well. On low speed, add remaining ingredients in order, mixing after each addition just until blended.

  Assemble and Bake :

  3 Pour batter into prepared pan and bake in preheated 325°F (160°C) oven until center is almost set, about 45 minutes. Cool 10 minutes in pan. With thin knife, carefully loosen cheesecake from side of pan. Cool completely in pan on wire rack. Chill 4 hours or overnight. Garnish as desired.

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