Citrus Daiquiri Cheesecake Food

SUNNY CITRUS CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix flour, sugar and zest; cut in butter until crumbly. Press onto bottom of prepared pan. Bake until edges are lightly browned, 25-30 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in flour and vanilla. Add eggs; beat on low speed just until blended. Divide batter into thirds. To 1 portion, add lime juice, lime zest and green food coloring. Pour batter over crust., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, about 25 minutes., Meanwhile, to another portion of batter, add lemon juice, lemon zest and 3 drops yellow food coloring. Carefully remove pan from oven. Gently spoon over lime layer. Return to oven; bake until center is just set and top appears dull, about 25 minutes., To remaining batter, add orange juice, orange zest, red food coloring and remaining 3 drops yellow food coloring. Carefully remove pan from oven. Gently spoon over lemon layer., Return to oven; bake until center is just set and top appears dull, 30-35 minutes. Carefully remove pan from oven., In a small bowl, whisk topping ingredients. Gently spoon over cheesecake in small dollops; spread carefully. Return to oven; bake 5 minutes., Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, top with orange, lime and lemon slices. Refrigerate leftovers.

NO-BAKE DAIQUIRI CHEESECAKE RECIPE - (3.3/5)

Steps:

• Crust: Combine all ingredients. Remove 2 Tb. crumbs and set aside. Press remaining crumbs in bottom and 1-3/4" up sides of a 9" springform pan. Chill 45 min. Filling: Meanwhile, combine gelatin & the first 1/2 c. sugar in medium saucepan. Stir in rum, citrus peels, lime juice & egg yolks. Cook over medium heat, stirring constantly, until slightly thickened (8-10 min). Remove from heat ... Beat in cream cheese until smooth. ... Beat egg whites in mixer until soft peaks (tips curl over). Gradually add remaining sugar, beating until stiff peaks. Then, whip cream (in another bowl) until stiff peaks. Fold egg whites and whipped cream into gelatin mixture. Turn into crumb-lined pan. Sprinkle with reserved crumbs. Cover, chill until firm (at least several hours; better overnight)

CITRUS CHEESECAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and lemon zest; gradually add to creamed mixture. Mix until dough forms a ball and pulls away from the sides of the bowl. Divide dough in half; cover and refrigerate for 1 hour or until easy to handle. , Remove sides of a 9-in. springform pan. Grease bottom. Between waxed paper, roll half the dough to fit bottom of pan. Peel off top paper; invert dough onto bottom of pan. Remove paper; trim dough to fit pan. , Place on a baking sheet. Bake at 400° for 6-8 minutes or until lightly browned. Cool completely on a wire rack. , Attach sides of the pan and grease sides. Pat remaining dough 1-1/2 in. up sides of pan, pressing dough to bottom crust to seal., For filling, in another large bowl, beat the cream cheese, sugar, flour, lemon and orange zest and vanilla until smooth. Add eggs and yolks; beat on low speed just until combined. Stir in cream just until combined. Pour into crust. Return pan to baking sheet. , Bake at 400° for 10 minutes. Reduce heat to 325°; bake 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Combine topping ingredients; spread over cheesecake. Refrigerate overnight.

TRIPLE-CITRUS CHEESECAKE

Steps:

• Heat oven to 325°F.
• Combine graham crumbs, brown sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
• Beat cream cheese, granulated sugar, flour and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in remaining ingredients; pour over crust.
• Bake 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

CITRUS DAIQUIRI CHEESECAKE

Steps:

• Preheat oven to 350°; grease a 9-inch springform pan (with 3 inch sides).
• Make the crust: in a bowl, combine the graham cracker crumbs, nuts, and butter; press mixture into bottom of pan and freeze.
• Make the filling: In a large mixer bowl, beat cream cheese and sugar on med-high for 3 minutes.
• Add eggs, one at a time, beating after each addition.
• Stir in rum, zests, juices, and cornstarch.
• Pour over frozen crust; bake for 45-55 minutes or until the top is light brown and the center has a slight jiggle to it.
• Cool on the counter for 10 minutes (do not turn off the oven); the cake will sink slighlty.
• Topping: in a bowl, combine the sour cream, sugar, and zests; pour into center of cooled cake and spread to edges.
• Bake 5 minutes.
• Cool on a rack for 2 hours; cover with plastic wrap and refrigerate for 6 hours before decorating.
• Decoration: sprinkle pistachios in a 1-inch border around top of cake.

CITRUS CHEESECAKE

Steps:

• Preheat the oven to 325 degrees. Butter a 9inch round cake pan. Coat the bottom and sides with the toasted almonds.
• In a large bowl, beat the cream cheese with an electric mixer at low speed until soft and smooth, about 1 minute. Combine the flour and sugar in another bowl and then add to the beaten cream cheese. Mix well, scraping down the sides of the bowl occasionally. Beat in the grated citrus zests. Add the eggs, egg yolks and vanilla extract. Mix thoroughly, frequently scraping down the sides of the bowl, until the batter is perfectly smooth.
• Pour the batter into the prepared pan, tapping the bottom on a counter four or five times to eliminate air pockets. Place the cake pan inside a large roasting pan and pour in hot tap water until it reaches halfway up the sides of the cake pan. Bake 1 hour, or until the center feels firm when pressed. Immediately remove the cake pan from the larger pan and set aside to cool on a rack. Refrigerate 4 to 6 hours or overnight.
• To serve, place the pan over a low burner for about 1 minute to melt the butter. Invert onto a plate and then invert again onto a serving platter so the nuts are on the bottom. To garnish, if desired, spread the sour cream evenly over the top and then cover the top with rows of thinly sliced kumquats.

BANANA DAIQUIRI CHEESECAKE

Steps:

• Grease bottom and sides of 8-inch pan. Stir flour, pudding mix, and baking powder together in a large mixing bowl. Add the 1/2 cup milk, the butter, and egg. Beat with mixer on medium for about 2 minutes. Pour batter into prepared pan. Slice bananas, and arrange slices atop the batter and set aside.
• Beat cream cheese, sugar, 2 tablespoons of milk, lime juice, and rum extract in a medium bowl with mixer on medium till smooth. Spoon cheese mixture over banana slices, carefully spreading mixture over them.
• Bake at 350°F for 30-35 minutes or until center is set. Let set about half an hour until cool and then refrigerate for 2 hours before serving.

BANANA DAIQUIRI CHEESECAKE

Steps:

• Grease bottom and sides of an 8-inch springform pan; place on a baking sheet. In a large mixing bowl stir together flour, pudding mix, and baking powder; add the 1/2 cup milk, butter and egg. Beat with an electric mixer on medium speed for 2 minutes. Pour batter into prepared pan. Slice the 2 bananas; arrange slices atop batter. Set aside.
• In a medium mixing bowl beat cream cheese, sugar, the 2 tablespoons milk, lime juice, and rum extract on medium speed till smooth. Spoon cream cheese mixture over bananas, carefully spreading mixture to cover.
• Bake in a 350F oven for 30 to 35 minutes or till center is set. Cool in pan for 15 minutes on a wire rack. Loosen crust from sides of pan. Cool for 30 minutes more. Cover and chill at least 2 hours before serving. To serve, remove sides of springform pan; garnish cake with additional banana slices and lime peel strips.

CITRUS CHEESECAKE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Butter a 9 inch springform pan. In a small bowl, whisk together egg yolk, 1 tablespoon lemon juice, 1 teaspoon lemon peel and 1/4 teaspoon vanilla. In the bowl of a food processor, combine flour and 1/3 cup sugar. Add butter and process until coarse crumbs form. With machine running, add yolk mixture and blend until moist clumps form. Press dough onto bottom and 1 1/2 inches up sides of prepared pan. Freeze crust 10 minutes.
• Brush crust lightly with egg white. Bake until crust is pale golden, about 15 minutes. Cool on rack while preparing filling. Reduce oven temperature to 350 degrees F (175 degrees C).
• In a large bowl, beat cream cheese and 1 2/3 cups sugar until smooth. Beat in cornstarch, 1 tablespoon lemon juice, orange zest, lime zest, 1 1/2 teaspoon lemon zest and 1/2 teaspoon vanilla. Beat in eggs one at a time, then stir in sour cream. Pour filling into crust.
• Bake in the preheated oven for 55 to 60 minutes, or until puffed and cracked around edges and center moves only slightly when pan is gently shaken. Allow to cool to room temperature, then refrigerate overnight.
• In a saucepan over medium heat, boil marmalade and 2 teaspoons lemon juice until slightly reduced, about 2 minutes. Spread warm glaze on top of cake. Chill cake 10 minutes. Remove pan sides and transfer cake to serving plate.

CITRUSY CHEESECAKE

Steps:

• Make the crust: Heat oven to 325 degrees.
• Pulse cookies in a food processor until you've got a nice fine crumb (but not a powder). You can also do this by hand if you like, by placing the cookies in a resealable bag and crushing or smashing with a skillet or rolling pin, but you will need a food processor for the filling.
• Transfer crumbs to a medium bowl and add brown sugar and butter, followed by a pinch of salt. Using your hands, mix until the crumbs are evenly coated and the mixture has a nice, wet-sand texture.
• Press the crust onto the bottom and up the sides of a 9-inch pie plate, tart pan or springform pan. (Alternatively, you could use a cake pan lined with parchment. You can even use an 8-by-8-inch baking dish here, although expect a slightly thicker outcome.) Use the bottom of a measuring cup or small bowl to make sure the crust is really pressed in there, otherwise the cake could be challenging to cut later on.
• Bake the crust until it is lightly golden brown at the edges (it gets baked one more time, so best not to overdo it here), 10 to 12 minutes.
• Make the filling: Combine cream cheese, sour cream and granulated sugar in the bowl of a food processor and process until the mixture is extremely smooth and well blended, a minute or two, scraping down the sides as needed to incorporate any stubborn chunks of cream cheese. Add eggs, grapefruit juice, zest and a pinch of kosher salt and keep processing until it's even smoother and creamier than before (a miracle!), another 30 seconds or so.
• Pour filling into baked crust (you may have some leftover filling depending on your chosen vessel) and bake until mostly set (a little jiggle is fine), 20 to 30 minutes. The filling should not brown at all.
• Turn oven off and open the door a crack. Let the tart sit in the oven for a few minutes before transferring it to a wire rack on the counter to cool completely. Then place the tart in the refrigerator to chill for at least 1 hour. (This is to prevent any unsightly cracks from appearing on the surface, which can happen when there is a sudden or drastic change in temperature.)
• To serve, scatter fresh citrus slices on top and sprinkle with a little flaky salt.