Citrus Cheesecake



11 ounce of shortbread cookie crumbs

1 tablespoon sugar

zest of two oranges

4 tablespoons melted butter


3 8 ounce packages of cream cheese, at room temperature

1 and 1/4 cup of sour cream

1 cup sugar

4 eggs

1/3 cup key lime or regular lime juice


1/2 cup sugar

1 and 1/2 tsp cornstarch

1/2 cup + 2 tbs Meyer lemon juice

3 whole eggs, plus 2 egg yolks

3 tbs heavy cream

2 tbs unsalted butter, cut up into little pieces


  1. Preheat oven to 300 degrees.  Butter the bottom and sides of a 9 inch spring form pan.
  2. Start with crust: mix together the shortbread crumbs, sugar and zest in a medium bowl.  Add the melted butter and stir until the crumbs are moistened by the butter.
  3. Pour the crumbs into the springform pan and pat the crust into the pan using the bottom of a cup to press the crust into place and up the sides.
  4. Refrigerate the crust.
  5. To make the cake, beat the cream cheese on medium speed in a stand mixture until light and fluffy, about 5 minutes.
  6. Add the sour cream and beat until combined, about 2 minutes.
  7. Slowly add the sugar and beat until fully combined, another two minutes.
  8. Add the eggs one at a time and beat until eggs are combined.
  9. Add the lime juice and beat for another 2 - 3 minutes.
  10. Take the crust out of the fridge and pour in the cheesecake filling.
  11. Place the cake pan on a cookie sheet and bake until the edges are set and the middle jiggles, about 1 hour and 10 minutes.
  12. Let cool on a rack for 2 hours, and the chill in refrigerator.
  13. To make the curd (start while the cake is baking): whisk together the sugar and cornstarch in a sauce pan.  Then slowly whisk in the juice.  Whisk together the eggs, egg yolks and cream.
  14. Put the pan over medium low heat and stir constantly which a rubber spatula until the mixture thickens, right before the mixture boils. [This will happen in an instant, one minute the mixture is thin and then bang! it thickens right up.]
  15. Push the mixture through a fine mesh sieve.
  16. Cover the curd with plastic wrap so that the plastic actually touches the curd and chill for a couple of hours.
  17. One the cake has chilled for 2 hours on the rack, spread the chilled curd on top, then chill the whole finished product overnight before serving.