Citrus Glazed Cheesecake

By Michelle Anderson, about.com

One of the trends for weddings in 2016 is serving actual desserts instead of having an elaborate wedding cake which often gets thrown out or uneaten. This trend is meant to address tighter budgets and an attitude which reflects a growing awareness of what is important to particular couples. This trend does not mean the desserts presented during or after the meal can’t be decorated in some manner, similar to a wedding cake, so all your cut out, gum paste, piping, and fondant skills will not go to waste. This decadent citrus dessert is drenched in a tangy sauce that pairs perfectly with the tang of cream cheese. With all the emphasis on healthier living and cleanses these days, you might be happy to serve a dessert that uses citrus fruits, a commonly used ingredient for natural cleansing of the body.  Citrus fruits are a very high in vitamin C and potassium. The limes in this recipe are particularly high in this vitamin as well as calcium, iron and phosphorus and they are extremely low in fat and calories. This high vitamin C content can stop the blood vessel damage which can decrease the risk of cardiovascular disease.

Ingredients

•  For the Cheesecake
• ¼ cup graham cracker crumbs
• 2 (8-ounce) package cream cheese
• 1 cup sour cream
• 1 cup granulated sugar
• 4 large eggs
• 3 tablespoons unbleached flour
• 1 tablespoon pure vanilla extract
• 1 tablespoon lemon zest

For the Citrus Glaze

• ¼ cup sugar
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons freshly squeezed lime juice
• 1 teaspoon lemon zest
• 1 teaspoon lime zest
• 1 tablespoon cornstarch
• 1 teaspoon water

• Prep Time: 30 minutes
• Cook Time: 60 minutes

• Total Time: 90 minutes
• Yield: one 9-inch cheesecake

Preparation

For the Cheesecake

• Spoon the graham cracker crumbs into the bottom of a 9-inch spring form pan and
• Preheat oven to 325 degrees F and place a pan filled with boiling water on the bottom shelf.
• Place the cream cheese in a large bowl and beat with electric hand beaters until the cheese is very smooth and creamy.
• Add the sour cream and beat to blend.
• Beat in the sugar until very smooth.
• Add eggs one at a time beating well after each addition.

• Add the flour, vanilla, and lemon zest and beat until combined, scraping down the sides of the bowl.
• Spoon the cheesecake mixture over crumbs and place in oven.
• Bake the cheesecake for one hour until the edges are set; the center will still be slightly soft.
• Run a knife around the edge of the cheesecake and let it cool completely.

For the Citrus Glaze

1. In small saucepan, combine the sugar with the lemon juice, lime juice, lemon zest, and lime zest and bring to a boil over medium heat
2. Mix the cornstarch with the water until it is dissolved and add to the saucepan.
3. Whisk until mixture thickens and is clear.
4. When the cheesecake is cool spoon the glaze over it and spread to cover the top.
5. Refrigerate cheesecake for at least 8 hours and serve decorated with gum paste flowers or fresh fruit.