Citrus-and-Spice Cheesecake

Citrus-and-Spice Cheesecake
Photo: Gentl and Hyers
Prep Time:
55 mins
Total Time:
3 hrs
10 Serves

Come to the bright side for dessert with this beautiful cheesecake that could moonlight as a centerpiece. The juicy, sweet-tart mixed citrussegments that are placed on top balances the creamy, gingerbread-spiced filling perfectly. Served cold from the fridge, it's a refreshing, unexpected dessert to cap off a big feast.


  • 1 stick unsalted butter, melted, plus more, room temperature, for pan

  • 12 graham-cracker sheets, ground into fine crumbs (1 ½ cups)

  • 1 cup plus 3 tablespoons sugar

  • 1 pound cream cheese, room temperature

  • ½ cup sour cream, room temperature

  • 1 teaspoon ground ginger

  • teaspoon ground allspice

  • Pinch of kosher salt

  • 2 large eggs, room temperature, lightly beaten

  • 1 ¼ teaspoons unflavored powdered gelatin (from 1 envelope)

  • ¼ cup fresh lemon juice

  • Mixed citrus-fruit segments, such as grapefruit, Cara Cara oranges, navel oranges, and blood oranges


  1. Preheat oven to 350°F. Butter a 10-inch springform pan. In a bowl, combine cracker crumbs, 2 tablespoons sugar, and melted butter; press into bottom of pan. Bake until firm, about 10 minutes. Let cool completely on a wire rack. Reduce oven to 325°.

  2. Bring a kettle of water to a boil. Beat cream cheese and sour cream on medium speed until smooth. Beat in 3/4 cup sugar, spices, and salt. Add eggs and beat until smooth.

  3. Wrap bottom half of springform pan in foil. Pour in filling and place inside a roasting pan. Transfer to oven and pour boiling water into roasting pan until it's halfway up sides of springform pan. Bake until cake is just set in center, 35 to 40 minutes. Transfer springform pan to wire rack; let cool completely. Refrigerate until firm, at least 1 hour and up to 1 day.

  4. Sprinkle gelatin over 1/4 cup water; let soften 1 minute. In a small saucepan over medium heat, combine remaining 1/3 cup sugar, lemon juice, and 1 cup water; cook, stirring, until sugar is dissolved. Remove from heat; stir in gelatin mixture until dissolved. Let cool completely.

  5. Arrange citrus segments over cake. Gently pour gelatin mixture on top. Refrigerate overnight.

  6. To serve, unmold cheesecake and place on a platter. Cut into slices with a serrated knife, using a sawing motion to cut segments; dip knife in warm water and wipe clean between cuts.

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