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Triple Citrus Basque Cheesecake

Triple Citrus Basque Cheesecake

  • Author: Sharon Matten - Kosher Everyday
  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Total Time: 85 minutes
  • Yield: 1 Cheesecake 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Gluten Free
  • Diet: Kosher


Triple Citrus Basque Cheesecake is light, fluffy and airy on the inside and a little caramely on the outside. The addition of citrus makes Triple Citrus Basque Cheesecake the perfect light Shavuot dessert. It’s easy to make and because there’s no heavy crust, it’s gluten free.  This is one of the best cheesecakes I’ve ever had, and your family and friends will love it as much as I do.

This recipe was originally created by Better Homes & Gardens Magazine, May 2023, page 104.




For the Cheesecake

  • 1 1/3 cups granulated sugar
  • 1 1/2 teaspoons grated lemon zest
  • 1 1/2 teaspoons grated lime zest
  • 3 (8-ounce) packages cream cheese, room temperature
  • 1 (8-ounce) carton mascarpone cheese, room temperature
  • 6 large eggs, room temperature
  • 1 1/4 cups heavy cream, room temperature
  • 1 tablespoon orange-flavored liqueur or fresh orange juice
  • 1 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • sea salt flakes (optional)

For the Candied Citrus Fruit

  • 1 large navel orange, thinly sliced
  • 2 large lemons, thinly sliced
  • 4 limes, thinly sliced
  • 2 1/4 cups granulated sugar
  • 2 cups water


For the Cheesecake

  1. Preheat oven to 425Β°F.  Line a 9-inch springform pan with two 15×15-inch pieces of parchment paper, extending over edges of pan 2 to 3 inches.  Place prepared pan on a large rimmed baking sheet.
  2. For filling, in a large bowl beat together sugar, lemon zest and lime zest until the zest is evenly distributed througout.
  3. Add cream cheese and mascarpone; beat on medium until smooth and sugar has disolved.
  4. Beat in eggs, one at a time, until combined. 
  5. Add cream, liqueur, salt and vanilla.  Beat on medium until combined, scraping bowl as needed (mixture will be thin)
  6. Pour filling into prepared pan.  Tap on counter a few times to remove any air bubbles.
  7. Bake 50-55 minutes or until the center is still jibbly and cheesecake is set an inch from the edge when shaken.  Surface should be dark brown.
  8. Cool in pan on a wire rack 15 minutes.
  9. Remove the sides of the pan, the cool completely on a wire rack.
  10. Gently peel off parchment. Serve at room temperature or cover and chill up to 3 days.
  11. Let stand at room temperature 30 minutes before serving. Top with salt flakes (if using), and garnish with Candied Citrus Fruit (optional).

For the Candied Citrus Fruit

  1. In a Dutch oven, combine sugar and water; bring to a boil. Add citrus slices; reduce heat to medium.
  2. Cook until slices are translucent, about 20 minutes, turning occasionally.
  3. Reduce heat; simmer until slices are tender but still intact, about 10 minutes, turning occasionally.
  4. Using a slotted spoon or tongs, remove slices to a wire rack or a parchment-lined baking pan. Let stand at room temperature overnight to dry. (Save syrup for another use.)
  5. If desired, cut slices in half; use to decorate a cake, pie or other dessert, or to garnish drinks.


The time below does not include the Candied Citrus Fruit.  Please allocate additional time for it if you choose to make it.


  • Serving Size: 1 slice
  • Calories: 489
  • Sugar: 25.2 g
  • Sodium: 425.3 mg
  • Fat: 39.6 g
  • Saturated Fat: 22.6 g
  • Carbohydrates: 26.7 g
  • Fiber: 0.1 g
  • Protein: 8.7 g
  • Cholesterol: 202.4 mg

Keywords: Citrus Cheesecake, Basque Cheesecake, Shavuot, Gluten Free, Dairy, Jewish Holiday

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