Elegant Citrus Cheesecake with Icing In a Loaf Pan

Elegant Citrus Cheesecake with Icing In a Loaf Pan


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Even if it’s cold outside, that does not mean you cannot still enjoy this tropical cheesecake! With its rich flavors of citrus, all you have to do is add a vanilla icing before serving it to holiday guests.

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Serving Size / Yield

1 cheesecake


  • Crust:
  • 1 Tbs. fresh lemon juice
  • 1 tsp. grated lemon zest
  • 1 egg yolk
  • 1/4 tsp. vanilla extract
  • 1 1/4 C. all-purpose flour
  • 1/3 C. white sugar
  • 1/2 C. butter, room temperature
  • Filling:
  • 3 8 oz. pkg. cream cheese
  • 1 1/2 C. white sugar
  • 2 Tbs. cornstarch
  • 1 Tbs. fresh lemon juice
  • 2 tsp. grated lime zest
  • 1 1/2 tsp. grated lemon zest
  • 1 Tbs. grated orange zest
  • 1/2 tsp. vanilla extract
  • 3 eggs
  • Vanilla icing:
  • 1/3 C. butter or margarine
  • 2 C. powdered sugar
  • 1 1/2 tsp. vanilla
  • Hot water

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For crust, preheat oven to 450 degrees. In a mixing bowl, whisk lemon juice, lemon zest, egg yolk and vanilla. Mix flour and sugar in food processor. Add egg yolk mixture. Blend until moist thickens. Press dough onto bottom of prepared non-stick pan. Freeze for 10 minutes. Bake for 15 minutes and set aside to cool. 

Lower oven temperature to 350 degrees. Beat cream cheese and sugar until smooth in a large bowl. Include cornstarch, lemon juice, zests and vanilla. Mix well. Beat in eggs one at a time. Pour filling on top of crust. Bake for 50-55 minutes. For vanilla icing, melt butter in sauce pan over low heat. Remove from stove. Mix in with sugar and vanilla. Stir in 1 Tbs. of hot water at time until icing is thick. Drizzle over cheesecake. Refrigerate overnight.



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