Orange Cheesecake
Indulge in the vibrant citrusy delight of this Orange Cheesecake, a creamy and zesty dessert that’s as beautiful as it is delicious. Featuring a buttery graham cracker crust and a velvety filling infused with fresh orange juice and fragrant zest, this dessert strikes the perfect balance of sweet and tangy. A touch of vanilla and a hint of sour cream add luxurious depth, while baking in a water bath ensures a flawlessly smooth, crack-free surface. Each bite is bursting with bright citrus flavor, making it an ideal centerpiece for any occasion. Garnish with powdered sugar, orange slices, or extra zest for a stunning finish. Whether you're hosting a party or treating yourself, this Orange Cheesecake is sure to impress. Perfect for SEO enthusiasts, this recipe is a must-try for fans of citrus desserts, cheesecake lovers, and home bakers alike!
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Recipe Information
Ingredients
- 1.5 cups (crumbled) graham crackers (about 12 full sheets)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 pieces large eggs
- 2 tablespoons orange zest
- 1.4 cup freshly squeezed orange juice
- 1.5 teaspoons pure vanilla extract
- 1 tablespoon cornstarch
- 2 tablespoons powdered sugar (optional, for garnish)
- 1 as needed orange slices or zest (optional, for garnish)
Instructions
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
In a medium bowl, combine the crumbled graham crackers, melted butter, and 2 tablespoons of sugar. Mix until the texture resembles wet sand.
Press the mixture evenly into the bottom of the prepared springform pan to create the crust. Use the flat bottom of a glass to press it firmly. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese using a hand or stand mixer until smooth and creamy.
Add 1 cup of granulated sugar and beat until fully incorporated, scraping down the sides of the bowl as needed.
Mix in the sour cream and combine thoroughly. Then, add the eggs one at a time, mixing on low speed after each addition just until combined.
Fold in the orange zest, orange juice, vanilla extract, and cornstarch. Stir gently until all the ingredients are evenly blended.
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
Place the springform pan on a large roasting pan. Carefully pour hot water into the roasting pan, about halfway up the sides of the springform pan, to create a water bath (this prevents cracks).
Bake in the preheated oven for 50–60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 1 hour.
Remove the cheesecake from the oven and water bath. Run a knife around the edges to loosen it from the pan. Let it cool completely at room temperature before covering and refrigerating for at least 4 hours, or overnight.
Once chilled, release the cheesecake from the springform pan. Garnish with powdered sugar, orange slices, or additional zest as desired before serving. Enjoy!
Nutrition Facts
Calories |
5788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 390.2 g | 500% | |
| Saturated Fat | 226.8 g | 1134% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1609 mg | 536% | |
| Sodium | 3855 mg | 168% | |
| Total Carbohydrate | 509.3 g | 185% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 365.8 g | ||
| Protein | 86.0 g | 172% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1235 mg | 95% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1934 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
