Name: Citrus Cheesecake with Marmalade Glaze
Yield: Serves 8 to 10
Ingredients: 1 large egg, separated; 1 tablespoon fresh lemon juice; 1 teaspoon grated lemon peel; 1/4 teaspoon vanilla extract; 1 1/4 cups all purpose flour; 1/3 cup sugar; 1/2 cup (1 stick) unsalted butter, room temperature; 3 8-ounce packages cream cheese, room temperature; 1 2/3 cups sugar; 2 tablespoons cornstarch; 1 tablespoon plus 2 teaspoons fresh lemon juice; 1 tablespoon grated orange peel; 2 teaspoons grated lime peel; 1 1/2 teaspoons grated lemon peel; 1/2 teaspoon vanilla extract; 3 large eggs; 1 cup sour cream; 2/3 cup orange marmalade; Orange slices; Fresh mint sprigs

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Citrus Cheesecake with Marmalade GlazeNoel Barnhurst

While the cheesecake has been around for centuries, it was perfected in the 1920s by New York delicatessens. It first appeared at Arnold Reuben’s eponymous restaurant on East 58th Street and soon was featured at Lindy’s on Times Square and at Junior’s in Brooklyn. Marmalade tops this luscious cake; it also has citrus peel in the filling.

Recipe notes

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