Orange Dream Cheesecake
Indulge in the velvety decadence of Orange Dream Cheesecake, a citrus-infused dessert that combines the creamy richness of classic cheesecake with the bright, zesty flavors of fresh oranges. This luscious creation begins with a buttery graham cracker crust, topped with a smooth, tangy filling crafted from cream cheese, sour cream, freshly squeezed orange juice, and fragrant orange zest. Baked to perfection with a melt-in-your-mouth texture, this cheesecake is a showstopper for any occasion. Garnish with whipped cream and vibrant orange slices for an extra touch of elegance. Whether you're hosting a dinner party or simply treating yourself, this Orange Dream Cheesecake is sure to captivate the senses with its balance of sweetness and citrusy freshness. Perfect for spring celebrations or anytime you crave a burst of sunshine on your dessert plate!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- 24 ounces cream cheese (softened)
- 1 tablespoon orange zest
- 1 cup granulated sugar
- 1 cup sour cream
- 1 cup orange juice (freshly squeezed)
- 2 tablespoons all-purpose flour
- 4 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup whipped cream (optional for garnish)
- as desired orange slices or zest (optional for garnish)
Instructions
Preheat your oven to 325°F (165°C) and prepare a 9-inch springform pan by greasing it lightly or lining the bottom with parchment paper.
Make the crust by combining graham cracker crumbs, melted butter, and 2 tablespoons of sugar in a mixing bowl. Mix until the texture resembles wet sand.
Press the crust mixture evenly into the bottom of the springform pan. Use the bottom of a glass or measuring cup to flatten it firmly. Set aside.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Add 1 cup of sugar and the orange zest to the cream cheese. Continue mixing until fully incorporated.
Mix in the sour cream, orange juice, and flour, beating until the batter is smooth.
Add the eggs one at a time, mixing at low speed after each addition just until combined. Then add the vanilla extract, stirring gently.
Pour the cheesecake batter over the prepared crust in the springform pan. Smooth the top with a spatula if needed.
Place the pan on the center rack of the preheated oven. Bake for 55-60 minutes or until the center is slightly jiggly but the edges are set.
Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and allow it to cool to room temperature. Then refrigerate for at least 4 hours, or overnight, before serving.
Optionally, garnish with whipped cream and orange slices or extra zest before serving.
Nutrition Facts
Calories |
6037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 433.6 g | 556% | |
| Saturated Fat | 254.4 g | 1272% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1917 mg | 639% | |
| Sodium | 3783 mg | 164% | |
| Total Carbohydrate | 479.8 g | 174% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 347.6 g | ||
| Protein | 95.6 g | 191% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1364 mg | 105% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2034 mg | 43% | |
*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.
