Citrus fruits and cheesecake go so well together, you know that, right? ;) This one does not only have one type of citrus fruits inside, but three! In design you normally say – less is more – but here…?! More is more! Is better! :P

It’s actually a basic cheesecake (as you can see – no real beauty), but with all that citrus flavors it is so much more – it’s like a summer party on your tongue. Imagine dancing people around you, the cheesecake and maybe a small cocktail in your hand… can you feel the sun in your face and the wind coming from the ocean? I can :)
The base is made with biscoff cookies, regular cookies will work too. I like to use them for cheesecakes because of the caramel flavor. It always goes well with a cheesecake. I used it only for the bottom, but you can also form the sides of the cake – the base will get a bit thinner, but that shouldn’t be a problem.
INGREDIENTS / ZUTATEN
5 oz. (140g) biscoff cookies
1/3 cup (70g) sugar
pinch of salt
1/4 cup (55g) butter, melted and cooled
For the filling:
21 oz. (600g) cream cheese, at room temperature
4 large eggs, at room temperature
1 cup (200g) sugar
1 tsp. vanilla extract
1 small organic lemon, zest and juice
1 organic lime, zest and juice
zest of 1/2 organic orange
14 oz. (400g) sour cream
1 tbsp. sugar
140g Biscoff Kekse
70g Zucker
Prise Salz
55g Butter, geschmolzen und abgekühlt
Für die Füllung:
600g Frischkäse, Zimmertemperatur
4 Eier (L), Zimmertemperatur
200g Zucker
1 TL Vanille Extrakt
1 kleine Bio-Zitrone, Schale und Saft
1 Bio-Limette, Schale und Saft
Abrieb von 1/2 Bio-Orange
400g Schmand (Sour Cream)
1 TL Zucker


DIRECTIONS / ZUBEREITUNG
2. Melt the butter and set aside. Crush the biscoff cookies finely – either in a freezer bag with a rolling pin or in a food processor. Add sugar and salt and mix. Add the melted butter and mix until crumbles form. Transfer to the springform and press to the bottom. Bake for 10 minutes. Take out of the oven and let cool down a bit.
3. While the base is cooling, prepare the filling. Add the cream cheese to a large bowl and beat on high speed until fluffy. Add one egg after another, mix well inbetween. Add sugar, half of the zest (lemon, lime and orange) and the juices and mix well. Pour the filling into the springform tin and bake for 50-60 minutes or until the cake is just set in the center. While the cake is baking mix sour cream with sugar and the remaining zest.
4. Take the cake out of the oven and carefully spread the sour cream mix on top of the cake – start on the outside since the middle is still a bit wobbly and fragile. Smooth out the top with a spatula and put back into the oven and bake for another 15-20 minutes. The top should be set and only have a little bit of color. Take out of the oven and let cool down completely on a wire rack.
2. Butter schmelzen und abkühlen lassen. Die Biscoff Kekse zerstoßen – entweder mit einem Nudelholz in einem Gefrierbeutel, oder in der Küchenmaschine. Zucker und Salz zugeben und vermischen. Geschmolzene Butter zugeben und verrühren, bis Streusel entstehen. Alles in die Springform schütten und einen Boden formen. Für 10 Minuten backen und dann etwas abkühlen lassen.
3. Während der Boden abkühlt die Füllung vorbereiten. Den Frischkäse in eine große Schüssel geben und auf höchster Stufe aufschlagen, bis er luftig ist. Die Eier einzeln zugeben und jeweils gut unterrühren. Den Zucker zusammen mit der Hälfte des Schalenabriebs (Zitrone, Limette und Orange zusammen) und den kompletten Saft der Früchte zugeben und verrühren. Alles in die Form füllen und dann im Ofen für 50-60 Minuten backen – der Käsekuchen sollte sich in der Mitte gesetzt haben. Während der Kuchen backt, den Schmand (Sour Cream) mit dem Zucker und dem restlichen Schalenabrieb verrühren.
4. Den Kuchen aus dem Ofen nehmen und die Schmandmischung vorsichtig auf der Oberfläche verteilen – am Besten Außen anfangen und zur Mitte hin vorsichtig arbeiten, weil dieser Teil noch etwas weicher ist. Alles glattstreichen und für weitere 15-20 Minuten backen. Die obere Schicht sollte sich komplett gesetzt haben und ein klein wenig Farbe bekommen haben. Aus dem Ofen nehmen und komplett auskühlen lassen.

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Here is a version of the recipe you can print easily.

Three Citrus Cheesecake
- Prep Time: 25
- Cook Time: 90
- Total Time: 120
Ingredients
For the base
- 5 oz. (140g) biscoff cookies
- 1/3 cup (70g) sugar
- pinch of salt
- 1/4 cup (55g) butter, melted and cooled
For the filling
- 21 oz. (600g) cream cheese, at room temperature
- 4 large eggs, at room temperature
- 1 cup (200g) sugar
- 1 tsp. vanilla extract
- 1 small organic lemon, zest and juice
- 1 organic lime, zest and juice
- zest of 1/2 organic orange
- 14 oz. (400g) sour cream
- 1 tbsp. sugar
Instructions
- Preheat the oven to 350˚F (175°C). Line a 8 inch (20cm) springform tin with baking parchment and set aside.
- Melt the butter and set aside. Crush the biscoff cookies finely – either in a freezer bag with a rolling pin or in a food processor. Add sugar and salt and mix. Add the melted butter and mix until crumbles form. Transfer to the springform and press to the bottom. Bake for 10 minutes. Take out of the oven and let cool down a bit.
- While the base is cooling, prepare the filling. Add the cream cheese to a large bowl and beat on high speed until fluffy. Add one egg after another, mix well inbetween. Add sugar, half of the zest (lemon, lime and orange) and the juices and mix well. Pour the filling into the springform tin and bake for 50-60 minutes or until the cake is just set in the center. While the cake is baking mix sour cream with sugar and the remaining zest.
- Take the cake out of the oven and carefully spread the sour cream mix on top of the cake – start on the outside since the middle is still a bit wobbly and fragile. Smooth out the top with a spatula and put back into the oven and bake for another 15-20 minutes. The top should be set and only have a little bit of color. Take out of the oven and let cool down completely on a wire rack.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12
This baked cheesecake looks delicious and the little lotus biscuit base is delicious I bet. Cheesecake isn’t difficult to make, but it is hard to get right and I love really good cheesecake.
well done!
Thanks a lot!
How can resist a good cheesecake? Nobody :P
Cheers,
Marc