Microplane's Triple Citrus Baked Cheesecake Recipe for Father's Day

by Chef Foode - Monday June 11, 2018 1:06 pm

On Father’s Day what better way to say, “Dad, you’re the best” than by baking him a rich and creamy, yet refreshing cheesecake?

This recipe couldn’t be easier to make especially with the help of the Zester from the Microplane® Master Series - a stylish collection of stainless steel graters featuring pioneering photo-etching technology and a beautiful walnut handle.

Made in the USA, the photo-etched ultra-sharp signature Microplane blades, or teeth,effortlessly and precisely grate, rather than tear, the aromatic citrus fruits, releasing more natural aroma but without removing the bitter white pith. 

The walnut handle harks back to the very roots of Microplane® when the grater would originally have been found in a Dad’s woodworking toolbox.  The combination of the handle and the robust stainless steel frame sets the unsurpassed standard among graters.

Ingredients for 16 slices

·         150g ginger biscuits

·         60g butter, melted

·         750g cream cheese, softened

·         150g sugar

·         3 free range eggs

·         zest and 1 tbsp juice each from 1 lemon, 1 lime and 1 orange

For the sour cream topping:

·         230g sour cream

·         75g icing sugar

·         1 tsp vanilla extract

Method:

1.    Preheat the oven to 180°C bake (350 F). Grease a 20cm spring form cake tin with a removable rim and line the base with baking paper.

2.    Pulse the biscuits in a food processor to make crumbs.  Add the butter and pulse until combined. Spoon the biscuit mixture into the tin and press evenly to form the base and sides. Refrigerate for at least 30 minutes.

3.    Combine the cream cheese and sugar in large bowl with a hand mixer. Add the eggs, one at a time, mixing on low speed after each until just blended.  Using a Microplane Master Series Zester gently zest the lemon, lime and orange into the mixture (leaving a slice and a pinch of zest from each fruit for decorating).  Stir in the remaining ingredients and pour over the biscuit base.

4.    Bake for 45 to 50 mins or until centre of the filling is almost set. Run a knife around the rim of the pan to loosen the cake and cool before removing the rim.

5.    Refrigerate 4 hours.

6.    Mix the cup sour cream, icing sugar and vanilla extract until well blended then carefully spread over the cheesecake.

7.    Decorate with the fruit slices and remaining zest.

The Zester is a handy all-rounder, useful for grating anything from hard cheese to nuts, ginger, chocolate, garlic and nutmeg.

In addition to the Zester, the Master Series also includes four handy paddle style blades including Fine, Coarse, Ribbon and Extra Coarse.

Check out the Foodepedia Microplane Gourmet Slicer review

The Microplane Master Series is available from selected cookshops nationwide including Divertimenti and Harts of Stur.  Price range from £29.95 for the Zester and £34.95 for the paddle graters.

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