Citrus Almond Cheesecake

Citrus Almond Cheesecake
20 Mins
Prep time
90 Mins
Cooking time
Serves 10

What you need

  • 1 lemon
  • 1 orange
  • 1 lime
  • 2 cups water
  • 500g PHILADELPHIA Block Cream Cheese, softened
  • 3/4 cup caster sugar
  • 3 eggs, lightly beaten
  • 150g ground almonds
  • 1/2 cup sour cream
  • 1/2 cup water
  • 1/2 cup sugar

How to make it

  1. ZEST the lemon, orange and lime and cut into fine strips, reserve. Halve the citrus fruit and place in a medium saucepan, add the water, and boil for 10 minutes. Remove, allow to cool slightly then process in a blender or food processor until smooth. Strain through a fine sieve discarding only seed and coarse pulp.
  2. BEAT the PHILLY and sugar with an electric mixer on low until smooth. Add the eggs, almonds, sour cream and strained citrus and continue beating on low until just mixed through. Pour into a lined 24cm spring form pan. Bake at 120°C for 1 hour or until just set. Allow to cool in the oven.
  3. COMBINE the sugar and water in a small saucepan and stir over the heat until the sugar dissolves, allow to boil until the syrup thickens, do not allow it to caramelize. Add the rind and simmer gently until softened. Cool. Cut cheesecake into slices and serve drizzled with rind and syrup and a dollop of cream.