Satsuma Orange Cheesecake

Here’s a citrusy and unexpected twist on a classic fruit cheesecake! This luscious dessert has been lightened up by using fat-free or low-fat ingredients, but loses none of its rich, refreshing flavor.


For the crust:

1 c. all-purpose flour

¼ tsp. baking powder

⅛ tsp. salt

3 Tbsp. sugar

3 Tbsp. butter, softened

1 large egg yolk

For the filling:

1 ½ c. fat-free cream cheese, softened

1 c. 1/3-less-fat cream cheese, softened

¾ c. sugar

¾ c. fat-free sour cream

2 Tbsp. grated satsuma orange rind

¼ c. fresh satsuma orange juice

4 large eggs


  • Preheat oven to 325°F. Lightly coat 9″ springform pan with cooking spray. Line bottom of pan with parchment paper.
  • Spoon flour into a dry measuring cup; level with a knife. Sift together flour, baking powder and salt. Combine three tablespoons sugar and butter in a food processor; process until light and fluffy. Add egg yolk; process until smooth. Add flour mixture to food processor; process until just combined. Firmly press mixture into bottom of prepared pan. Bake until lightly browned (about 25 minutes). Cool ten minutes on a wire rack.
  • Combine cream cheeses in food processor; process thirty seconds or until smooth. Add ¾ cup sugar; process thirty seconds. Add sour cream, rind, and juice; process thirty seconds. Add eggs, one at a time, processing well after each addition. Scrape down sides of bowl; process ten seconds. Pour cheese mixture into prepared crust; place pan in a large baking pan. Add hot water to pan to a depth of one inch. Bake until cheesecake center barely moves when pan is touched (about 50 minutes). Turn oven off; let stand 30 minutes. Remove cheesecake from oven and water bath; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours. Cut into 12 wedges.