Triple Citrus Cheesecake

20  Ratings
  • 10 min prep
  • 5 hr total
  • Makes 12 servings.

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Triple Citrus Cheesecake Recipe


  • 1-1/4 cups Honey Maid Crumbs
  • 1/4 cup butter, melted
  • 3 pkg. (250 g each) brick cream cheese, softened
  • 3/4 cup sugar
  • 3 eggs
  • 1 Tbsp. each: grated lemon, lime and orange peel
  • 1 Tbsp. each: lemon, lime and orange juice


  • Preheat  oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crumbs and butter; press firmly onto bottom of pan.
  • Beat  cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in remaining ingredients; pour over crust.
  • Bake  45 to 50 min. or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with fresh fruit or lemon, lime and orange slices, if desired. Store leftover cheesecake in refrigerator.

Recipe Tips

Make-AheadCheesecake can be made ahead and frozen. Thaw overnight in refrigerator and garnish just before serving.

Great SubstitutePrepare as directed, using brick light cream cheese.

How To Soften Cream CheesePlace completely unwrapped packages of cream cheese in microwaveable bowl. Microwave on HIGH 30 sec. or just until softened.


Nutrition Information

Makes 12 servings.

Nutrition per serving:

  • Calories 354 
  • Total fat 25.7 g
  • Saturated fat 12.4 g
  • Cholesterol 108 mg
  • Sodium 397 mg
  • Carbohydrate 26.6 g
  • Dietary fibre 0.5 g
  • Protein 5.2 g
  • Vitamin A 17 %DV
  • Vitamin C 5 %DV
  • Calcium 15 %DV
  • Iron 5 %DV