A silky-smooth cheesecake bursting with bright citrus flavor, balanced by a buttery graham cracker crust. This refreshing dessert is perfect for spring celebrations, summer gatherings, or anytime you crave a zesty twist on a classic favorite. The trio of lemon, lime, and orange creates a beautifully layered brightness, making each bite feel light, creamy, and full of sunshine.

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Ingredient Breakdown

The foundation of this cheesecake lies in the velvety blend of cream cheese, granulated sugar, and vanilla. When beaten to the right consistency, cream cheese becomes the ultimate canvas—rich and smooth—while sugar sweetens and stabilizes the texture. A splash of vanilla brings warmth and depth, grounding the tart citrus notes to come.

Flour and eggs work in tandem to provide structure without sacrificing that melt-in-your-mouth finish. A small amount of flour helps the batter hold together, while eggs—added one at a time—create body and lift as they bake. The result is a firm yet tender filling that slices cleanly.

The citrus elements are what set this cheesecake apart. The zest and juice from lemon, lime, and orange infuse the batter with tangy brightness and aromatic complexity. The zest offers concentrated flavor, while the juice cuts through the richness of the cream cheese, offering balance and a refreshing finish.

The crust, made with graham cracker crumbs, brown sugar, and melted butter, delivers a rustic sweetness with hints of caramel. The brown sugar gives it a deeper note than white sugar would, while the butter brings everything together in a toasty, crisp layer that supports the soft filling.

Step-by-Step Preparation Guide

Start by prepping your springform pan. Combine graham cracker crumbs, brown sugar, and melted butter, pressing the mixture firmly into the bottom of the pan. This ensures a compact, flavorful base that won’t crumble when sliced. Bake it briefly—just 10 minutes—to set the crust and enhance its toasty flavor.

Meanwhile, beat the cream cheese, sugar, flour, and vanilla until the mixture is entirely smooth. This step is crucial for a silky filling; lumps at this stage will carry through to the final texture. Once smooth, add the eggs one at a time, mixing on low speed. This gentle approach helps avoid incorporating excess air, which can cause cracks during baking.

Fold in the citrus zest and juice to evenly distribute the flavor throughout the batter. The goal is a harmonious balance—fragrant, not overpowering. Pour the mixture over the cooled crust and smooth the surface with a spatula to ensure an even rise.

Bake the cheesecake in a low oven for just over an hour. The center should remain slightly jiggly, as it will continue to set while cooling. Running a knife around the edge of the pan immediately after baking helps prevent cracking by releasing tension as it contracts.

Let the cheesecake cool fully at room temperature before refrigerating. A slow cool-down preserves the surface and texture. Chill for at least 4 hours, or overnight for the best results. This allows the flavors to marry and the filling to firm up to perfection.

Recipe Tips & Frequently Asked Questions

Use room temperature ingredients for a smoother batter:
Cold ingredients can create lumps and uneven mixing.

Mix on low speed to avoid adding air bubbles:
Too much air in the batter can cause the cheesecake to puff and crack.

Don’t skip baking the crust—it prevents sogginess:
A pre-baked crust holds its shape and remains crisp beneath the creamy filling.

Let the cheesecake cool gradually to avoid surface cracks:
Sudden temperature changes are a common cause of cracking.

Chill overnight for the best texture and flavor:
Extended chilling allows the filling to firm up and the flavors to develop fully.

What to Serve With This Recipe

Fresh berries or a vibrant berry compote are a beautiful complement to the citrusy notes of the cheesecake. Sliced strawberries, raspberries, or blueberries add a pop of color and subtle tartness. Alternatively, serve with citrus wedges for a punchy, clean presentation.

A drizzle of honey or melted white chocolate can add a layer of richness for those who prefer a sweeter finish. To drink, pair it with a refreshing mint tea, bold espresso, or a sparkling citrus cocktail for a bright and bubbly contrast.

Frequently Asked Questions

Can I use only one type of citrus instead of all three?
Yes. Choose lemon for a sharper tang, orange for sweetness, or lime for a more floral, tropical note.

What can I use if I don’t have a springform pan?
A deep cake pan lined with parchment can work in a pinch, though removing the cheesecake cleanly will be more difficult.

How do I know when the cheesecake is done?
The edges should be set, and the center should jiggle slightly when gently shaken. It will continue to firm as it cools.

Can this cheesecake be frozen for later?
Yes. Freeze whole or sliced, tightly wrapped in plastic and foil, for up to 2 months. Thaw in the fridge overnight before serving.

Creative Variations

Try swapping the graham cracker crust for crushed gingersnap cookies or vanilla wafers for a twist in flavor and texture. For an elegant finish, add a thin citrus glaze or a swirl of marmalade on top before serving. If you enjoy a bolder profile, a splash of orange liqueur such as Grand Marnier or Cointreau can be stirred into the batter to deepen the citrus experience.

Bright, creamy, and crowd-pleasing, this citrus cheesecake brings sunshine to any dessert table. With its smooth texture and citrus-kissed flavor, it’s destined to become a seasonal favorite. Whether dressed up for a special occasion or kept simple for everyday cravings, it’s a dessert that satisfies with every slice.

Ingredients

4 packages (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup granulated sugar
2 tablespoons flour
1 teaspoon vanilla extract
4 eggs
1 teaspoon citrus zest (lemon, lime, and orange)
1 tablespoon citrus juice (lemon, lime, and orange)
1 cup graham cracker crumbs
1/3 cup packed brown sugar
1/4 cup butter, melted

Instructions

Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by combining graham cracker crumbs, brown sugar, and melted butter in a bowl. Press the mixture firmly into the base of the pan to form an even crust. Bake for 10 minutes to set the base, then remove from the oven and set aside.

In a large mixing bowl, beat the softened cream cheese with granulated sugar, flour, and vanilla extract until the mixture is smooth and creamy. Add the eggs one at a time, mixing on low speed after each addition just until incorporated to avoid overmixing.

Gently fold in the citrus zest and juice, ensuring a balanced blend of lemon, lime, and orange flavors. Pour the cheesecake batter over the pre-baked crust, spreading it evenly.

Bake the cheesecake for approximately 1 hour and 5 minutes, or until the center is just slightly jiggly and the edges appear set. Once baked, run a knife around the edges of the pan to loosen the cheesecake. Allow it to cool completely at room temperature before removing the springform rim.

Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or until thoroughly set. Slice and serve chilled for the best flavor and texture.