Vanilla bean and citrus cheesecake

Vanilla bean and citrus cheesecake


8 people made this

About this recipe: This is a decadent cheesecake flavoured with real vanilla bean. The lemon and orange zest help to lift the flavours, but don't lend a powerful citrus taste. This is an arduous cheesecake recipe, but well worth the effort!

Shirley Brown

Serves: 16 

  • 125g plain flour
  • 4 tablespoons caster sugar
  • 1 teaspoon grated lemon zest
  • 1 teaspoon grated orange zest
  • 1/2 vanilla bean
  • 110g unsalted butter
  • 1 egg yolk
  • 5 1/2 (200g) tubs cream cheese, softened
  • 350g caster sugar
  • 3 tablespoons plain flour
  • 1 1/2 teaspoons grated lemon zest
  • 1 1/2 teaspoons grated orange zest
  • 1/2 vanilla bean
  • 5 eggs
  • 2 egg yolks
  • 4 tablespoons double cream

Prep:1hr  ›  Cook:1hr25min  ›  Extra time:3hr chilling  ›  Ready in:5hr25min 

  1. In a large bowl, combine 125g flour, 4 tablespoons sugar, 1 teaspoon lemon zest and 1 teaspoon orange zest. Split a 2.5cm piece of vanilla bean; scrape seeds into flour mixture. Rub in butter until mixture resembles course crumbs. Add 1 egg yolk; stir until all flour is moistened. Gather dough into ball, wrap in greaseproof paper, and refrigerate for 1 hour and 30 minutes.
  2. Lightly butter a 23cm springform cake tin. Roll dough on lightly floured surface to 3mm thick; trim to a 25cm circle. Reserve pastry trimmings. Press pastry circle into bottom and 1cm up sides of tin. Refrigerate 1 hour.
  3. Preheat oven to 200 C / Gas 6. Bake base for 20 minutes, until lightly browned. Cool on wire rack.
  4. Beat cream cheese, 350g sugar, 3 tablespoons flour, 1 1/2 teaspoons lemon zest and 1 1/2 teaspoons orange zest in large mixer on medium speed until light and fluffy, about 10 minutes. Split a 2.5cm piece of vanilla bean and scrape seeds into cream cheese mixture. Beat in 5 eggs and 2 egg yolks, 1 at a time, on medium speed. Stir in cream.
  5. Increase oven temperature 260 C / Gas 10. Roll out reserved pastry trimmings on lightly floured board; cut into strips 5cm wide. Pat strips up side of tin, pressing dough lightly to baked base. Pour filling into tin. Bake 15 minutes.
  6. Reduce oven temperature to 100 C / Gas 1/4. DO NOT OPEN OVEN DOOR! Bake until cheesecake is firm in centre, about 50 minutes. Turn off oven; leave cheesecake in oven with door slightly open for 1 hour. Remove from oven, and cool completely on wire rack. Refrigerate at least 2 hours.

Cheesecake tips

For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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