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Citrus Cheesecake



– 8 eggs – 1 cup lime juice – 2 cups sugar – 1 teaspoon salt – 1 tablespoon finely chopped orange zest – 1 tablespoon finely chopped lemon zest – 1 teaspoon vanilla extract – 2 ounces (1/2 Cup) all-purpose flour – 2 cups heavy cream, whipped – 1 10-inch spring-form pan with prepared graham cracker crust on bottom – 1 pound 4 ounces Real California bakers' cheese – 1 pound Real California ricotta cheese
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1. Beat eggs; slowly beat in sugar until mixture is very light.

2. Beat in salt, orange and lemon zests, lime juice and vanilla.

3. Beat in flour, Bakers' and ricotta cheeses.

4. Fold in whipped cream.

5. Pour into prepared pan.

6. Bake at 350° F for 1 hour, until barely firm. Turn off heat; let cake stand in oven with door open until cool, about an hour.

Recipe courtesy of the California Milk Advisory Board.