Vanilla bean and citrus cheesecake

    5 hours 25 min

    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!

    9 people made this

    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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    Reviews in English (9)


    This cheesecake is delicious. I only gave it 4 stars because 500 degrees for 15 minutes made the top of the cheesecake very brown, almost burnt. I had to cover the top with foil. Next time I'll try it at 400 degrees. Also I didn't bother with the pastry trimmings as stated in step 5, I used almost all of it in step one.This makes it much easier.  -  21 May 2005  (Review from Allrecipes US | Canada)


    This recipie was great!!! Using a graham cracker crust rather that the one given is great also! a little less citrus zest as well 1 tsp is all! But iver all delicious!!  -  09 Jun 2002  (Review from Allrecipes US | Canada)


    This is the best cheesecake, it is the same as the famous "Lindy's" cheesecake from New York City.  -  17 Aug 2003  (Review from Allrecipes US | Canada)