Ingredients and Weight:
- Graham cracker crumbs: 1 1/3 cups
- Sugar, for crust: 1/4 cup
- Unsalted butter, melted: 1/4 cup
- Cream cheese, softened: 24 ounces
- Sugar, for filling: 1 1/2 cups
- All-purpose flour: 1/4 cup
- Sour cream: 16 ounces
- Eggs: 4 large
- Orange zest: 1 tablespoon
- Lemon zest: 1 tablespoon
- Vanilla extract: 1 teaspoon
- Clementines, segmented: 3
- Candied orange peel: 1/4 cup, chopped
Preparation Time:
30 minutes
Cooking Time:
1 hour 15 minutes
Difficulty Level:
2
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- To make the crust, combine graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of a greased 9-inch springform pan.
- In a large bowl, beat cream cheese and sugar until smooth. Add flour and mix well.
- Add sour cream, eggs, orange zest, lemon zest, and vanilla extract. Beat until well combined.
- Pour filling over crust. Arrange clementine segments and candied orange peel on top.
- Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely before refrigerating.
Nutritional Information:
Per serving:
- Calories: 450
- Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 120mg
- Sodium: 320mg
- Carbohydrates: 45g
- Sugar: 30g
- Protein: 10g
Dish Characteristics:
- Creamy cheesecake filling with a hint of citrus
- Sweet and tangy clementine segments
- Candied orange peel adds a touch of zest
- Perfect for a special occasion or as a dessert for a family gathering
User Comments:
- "This cheesecake is amazing! The citrus flavors are perfectly balanced and the candied orange peel adds a delicious crunch." - Sarah
- "I've made this recipe several times and it always turns out perfectly. It's my go-to cheesecake recipe now." - Emily
- "The cheesecake was a hit at my party. Everyone raved about how delicious it was." - John
Special Precautions and Tips:
- Be sure to zest the oranges and lemons using a fine grater to avoid getting any of the bitter white pith.
- If you don't have clementines on hand, you can use any other type of orange you prefer.
- The cheesecake can be stored in the refrigerator for up to 3 days.
