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 1 9" cheesecake
- 1 ½ cup Graham crumbs can use gluten-free!
- 1/4 cup Granulated sugar
- 5 Tbsp Butter melted
- 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 Tbsp Hop extract
- 1 cup Citrus marmalade of choice
- Juice and zest of 1 Lemon
- 1 tsp Hop extract
- Pinch Salt
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.
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
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.