Hopped Cheesecake with Citrus Glaze
If you’re looking for a unique - but fabulous - cheesecake, look no further. This Hopped Cheesecake with Citrus Glaze is different, complex, and awesome!
Servings: 14 1 x 9" cheesecake
Calories: 566kcal
Equipment
- 9" Springform Pan
Ingredients
Crust:
- 1 ½ cup Graham crumbs can use gluten-free!
- ¼ cup Granulated sugar
- 5 tablespoon Butter melted
Cheescake:
- 2 Lbs Cream cheese room temperature
- 1 ½ cups Granulated sugar
- 1 cup Sour cream
- 1 cup Heavy cream
- 6 Large eggs
- Juice of 1 Lemon
- 1 tablespoon Hop extract
Topping:
- 1 cup Citrus marmalade of choice
- Juice and zest of 1 Lemon
- 1 teaspoon Hop extract
- Pinch Salt
Instructions
Crust:
- Combine graham cracker crumbs, sugar, and butter until completely mixed & moistened.
- Evenly distribute across the bottom of a 9"spring form pan. Press firmly, extending crust partway up the sides of the pan.
- Chill for at least 1 hour.
Cheesecake:
- Preheat oven to 425 F (220 C)
- In stand mixer, beat together cream cheese and sugar just until smooth. Add sour cream, heavy cream, eggs, lemon juice, and extract. Beat on low / medium-low just until smooth.
- Gently pour batter into prepared crust. Chill for 10 minutes.
- Bake cheesecake for 15 minutes.
- After 15 minutes, turn the oven down to 325 F (160 C) and bake for 50 minutes.
- Once baking time is complete, turn off the oven and allow cake to cool - WITHOUT opening the door! - for 2 hours.
- Transfer cheesecake to fridge, chill cake thoroughly - at least 3 hours
Topping:
- Whisk together marmalade, lemon juice, zest, hop extract, and salt in a small saucepan.
- Heat over medium just until sauce is well combined, smooth, and liquid.
- Pour over chilled cake, return to fridge for at least 10 minutes before slicing and serving.
Nutrition
Calories: 566kcal | Carbohydrates: 51g | Protein: 8g | Fat: 39g | Saturated Fat: 22g | Cholesterol: 184mg | Sodium: 363mg | Potassium: 176mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1465IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 1mg