Citrus Delight Cheesecake

Ingredients

• Graham cracker crumbs (1 1/2 cups)
• Unsalted butter (1/3 cup, melted)
• Cream cheese (16 ounces, softened)
• Granulated sugar (1 cup)
• Eggs (3 large)
• Vanilla extract (1 teaspoon)
• Lemon juice (1/4 cup, freshly squeezed)
• Orange juice (1/4 cup, freshly squeezed)
• Lemon zest (1 tablespoon)
• Orange zest (1 tablespoon)
• Whipped cream (for topping)
• Lemon slices (for garnish)
• Orange slices (for garnish)

Instructions

1. Preheat the oven to 325°F (165°C).
2. In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated, ensuring there are no dry spots.
3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create a solid crust. Use the back of a measuring cup to compact the crumbs evenly. Set aside.
4. In a large mixing bowl, beat the softened cream cheese and granulated sugar together using an electric mixer until smooth and creamy, about 2-3 minutes. Make sure to scrape down the sides of the bowl to incorporate all ingredients.
5. Add the eggs one at a time to the cream cheese mixture, beating well after each addition until fully incorporated. This ensures a smooth texture.
6. Stir in the lemon zest, orange zest, lemon juice, orange juice, and vanilla extract until well blended. The mixture should be creamy and bright in color.
7. Pour the cream cheese filling over the prepared crust in the springform pan, spreading it evenly with a spatula.
8. Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are slightly golden. A slight jiggle in the center is normal; it will firm up as it cools.
9. Remove from the oven and allow to cool at room temperature for about 1 hour. This helps prevent cracking.
10. Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set properly.
11. Before serving, top with whipped cream and garnish with fresh lemon and orange slices for a vibrant and inviting presentation.