Citrus Almond Cheesecake

1. 1

   Zest the lemon, orange and lime and cut into fine strips, reserve.

2. 2

   Halve the citrus fruit and place in a medium saucepan, add the water, and boil for 10 minutes.

3. 3

   Remove, allow to cool slightly then process in a blender or food processor until smooth.

4. 4

   Strain through a fine sieve discarding only seed and coarse pulp.

5. 5

   Beat the Philly* and sugar with an electric mixer on low until smooth.

6. 6

   Add the eggs, almonds, sour cream and strained citrus and continue beating on low until just mixed through.

7. 7

   Pour into a lined 24cm spring form pan.

8. 8

   Bake at 120C for 1 hour or until just set.

9. 9

   Allow to cool in the oven.

10. 10

    Combine the sugar and water in a small saucepan and stir over the heat until the sugar dissolves, allow to boil until the syrup thickens, do not allow it to caramelize.

11. 11

    Add the rind and simmer gently until softened.

12. 12

    Cool.

13. 13

    Cut cheesecake into slices and serve drizzled with rind and syrup and a dollop of cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.