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RECIPES

Orange Cream Cheesecake

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Orange Cream Cheesecake

 

 

Ingredients:

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 24 oz (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 3 large eggs
  • 1 tablespoon orange zest
  • 1/4 cup fresh orange juice
  • 1 teaspoon vanilla extract

For the Orange Layer:

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  • 1 cup fresh orange juice
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 2 teaspoons unflavored gelatin
  • 2 tablespoons cold water
  • Orange slices for garnish
  • Whipped cream for garnish

Instructions:

  1. Prepare the Crust:
    • Preheat your oven to 325°F (160°C).
    • In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
    • Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to create an even layer.
    • Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
  2. Prepare the Cheesecake Filling:
    • In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
    • Add the sugar and continue to beat until well combined.
    • Add the sour cream, heavy cream, orange zest, orange juice, and vanilla extract. Mix until smooth.
    • Add the eggs one at a time, beating well after each addition.
  3. Bake the Cheesecake:
    • Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
    • Place the springform pan on a baking sheet and bake in the preheated oven for 55-65 minutes, or until the center is almost set but still slightly jiggly.
    • Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
    • Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.
  4. Prepare the Orange Layer:
    • In a small saucepan, combine the fresh orange juice and sugar. Cook over medium heat, stirring occasionally, until the sugar dissolves.
    • In a small bowl, mix the cornstarch with water to create a slurry. Add the slurry to the orange juice mixture and cook, stirring constantly, until the mixture thickens and becomes clear.
    • In a separate small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom. Then, add the gelatin to the orange mixture and stir until dissolved.
    • Let the orange mixture cool slightly, then pour it over the chilled cheesecake. Spread it evenly with a spatula.
    • Refrigerate the cheesecake for an additional 1-2 hours, or until the orange layer is set.
  5. Garnish and Serve:
    • Before serving, garnish the cheesecake with orange slices and dollops of whipped cream.
    • Carefully remove the springform pan sides and slice the cheesecake with a sharp knife.

Tips:

  • Ensure all your ingredients are at room temperature for a smooth and creamy cheesecake.
  • For a more intense orange flavor, you can add a few drops of orange extract to the filling.
  • Use a hot knife to cut clean slices of the cheesecake.

Feel free to adjust the ingredients and seasonings to your liking. Enjoy your orange cream cheesecake!

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