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Buck Brand Citrus Cheesecake

10 servings



Nutritional Facts Per Serving

8.9 g
45.9 g
0.5 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 517
  • Fat 34.5 g
    • Saturated   19.8 g
    • + Trans 
  • Cholesterol 153 mg
  • Sodium   401 mg
  • Carbohydrate 45.9 g
    • Fibre   0.5 g
    • Sugars  
  • Protein 8.9 g
    • Vitamin A 36 %
    • Vitamin C 35 %
    • Calcium 8 %
    • Iron 15 %


Preheat the oven to 300 degrees F. Combine the crust ingredients and press into the bottom, and partially up the sides, of a 10-inch spring-form cake pan, then set aside. Place the lemon and orange juice and zest in a pot. Bring to a boil and reduce to a 1/4 cup. Remove from heat and cool this concentrated mixture to room temperature.

Beat the cream cheese until smooth. Gradually beat in the sugar. Beat in the eggs one at a time, scraping the sides of the bowl after each addition. Beat in the reserved lemon/orange juice mixture. Pour the batter into the pan. Bake 70 minutes, or until the centre of the cake barely jiggles when the pan is tapped. Cool on a rack to room temperature. Refrigerate for at least 3 hours before unmoulding. Melt marmalade in a small pot with 2 Tbsp. of cold water. Arrange the lemon and orange slices on top of the cheesecake. Brush with marmalade and then refrigerate until set. Garnish wedges of cake with mint sprigs.

Serving Suggestions

For any even more vibrant citrus taste serve this cake with a scoop of lemon, lime or orange sorbet. A sweet BC dessert wine would pair nicely with this cake.

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