Orange Cream Cheesecake
Indulge in the bright and zesty flavors of this luscious Orange Cream Cheesecake, a show-stopping dessert that beautifully combines creamy decadence with citrusy sweetness. Featuring a buttery graham cracker crust, a velvety cream cheese filling infused with fresh orange zest and juice, and a glossy orange glaze, this cheesecake is as visually stunning as it is delicious. With just 30 minutes of preparation and straightforward steps, it’s perfect for impressing guests or treating yourself to a refreshing treat. Serve it chilled to highlight its vibrant citrus notes, making it an ideal dessert for festive gatherings, summer celebrations, or any occasion that calls for a slice of sunshine.
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 85 grams unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 680 grams cream cheese, softened
- 200 grams granulated sugar (for filling)
- 240 milliliters sour cream
- 3 large eggs
- 2 tablespoons orange zest
- 120 milliliters fresh orange juice
- 1.5 teaspoons vanilla extract
- 1.5 tablespoons cornstarch
- 50 grams granulated sugar (for glaze)
- 120 milliliters fresh orange juice (for glaze)
- 1 teaspoon cornstarch (for glaze)
- 1 tablespoon water (for glaze)
Instructions
Preheat the oven to 180°C (350°F) and grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the texture resembles wet sand.
Press the crumb mixture evenly into the bottom of the prepared pan to form the crust. Bake for 8 minutes, then set aside to cool.
In a large mixing bowl, beat the cream cheese until smooth and fluffy using a hand or stand mixer.
Add 200 grams of sugar and beat until fully incorporated.
Mix in sour cream, then add eggs one at a time, beating well after each addition.
Stir in orange zest, orange juice, vanilla extract, and cornstarch. Mix until the filling is smooth and uniform.
Pour the filling over the cooled crust in the springform pan, smoothing the top with a spatula.
Place the cheesecake in the oven and bake for 50-60 minutes, or until the edges are set and the center has a slight jiggle.
Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight to set.
To make the glaze, combine 50 grams of sugar, 120 milliliters of orange juice, 1 teaspoon of cornstarch, and 1 tablespoon of water in a small saucepan.
Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy.
Let the glaze cool slightly, then spread it over the chilled cheesecake.
Slice and serve your Orange Cream Cheesecake. Enjoy!
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 311 mg | 14% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 32.8 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 102 mg | 8% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 140 mg | 3% | |
*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.
