Baked citrus cheesecake recipe

69 ratings Rate
  • Serves 10
  • 25 mins to prepare and 55 mins to cook, 8 hrs 00 mins to cool
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Customer recipe by Jayne Jones
Added 82 months ago

Preheat oven to 180° C/350° F/gas mark 4.

Put the biscuits and granulated sugar in a food proccesor and process until fine crumbs. Melt the butter and add to the mix, process again.

Tip the mixture into a greased 9 inch spring form tin and press onto base. Bake in the oven for 10 minutes, take out and leave to cool.

Increase the temperature of oven to 200° C/400° F/gas mark 6.

Then, using an electric mixer, beat the cream cheese, gradually add the caster sugar and flour, beat until smooth. Increase the speed and beat in the vanilla essence, orange, lemon and lime rind, then add the egg yolks one at a time finally beat in the cream until light and fluffy.

Pour the mixture into the tin on top of the bicuit base and smooth the top.

Transfer back to the oven and cook for 15 minutes then reduce the oven temperature to 100° C/200° F/gas mark 1/4 and bake for another 30 mins. Finally turn off the oven and leave to set for 2 hours, transfer to fridge to chill over night.


When cooking put tin on a oven tray. I know u have to wait until next day to eat but its worth it. ENJOY!

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 100g digestive biscuits
  • 100g ginger nuts
  • 4oz unsalted butter
  • 1tbsp granulated sugar
  • 900g cream cheese
  • 250g caster sugar
  • 2tbsp plain flour
  • 1tsp vanilla esence
  • 1 finely grated rind 1 lemon
  • 1 finely grated rind 1 orange
  • 1 finely grated rind 1 lime
  • 3 eggs
  • 2 egg yolks
  • 300ml double cream

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