Orange New York Cheesecake
Indulge in the luscious creaminess of an Orange New York Cheesecake, a sophisticated twist on the classic dessert. This recipe combines the velvety richness of traditional New York cheesecake with the bright, zesty flavor of fresh oranges, thanks to the addition of fragrant orange zest and freshly squeezed orange juice. Built on a buttery graham cracker crust and baked to perfection in a delicate water bath, this cheesecake boasts an irresistible texture—firm yet creamy, with a silky smooth finish. Whether you're serving it for a special occasion or simply treating yourself, this citrus-infused cheesecake is sure to impress. Perfectly balanced between tangy sweetness and indulgent decadence, it’s a show-stopping dessert you'll want to savor.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 100 grams Unsalted butter, melted
- 900 grams Cream cheese, softened
- 200 grams Granulated sugar
- 120 ml Sour cream
- 120 ml Heavy cream
- 30 grams All-purpose flour
- 4 large Eggs
- 2 teaspoons Orange zest
- 60 ml Fresh orange juice
- 2 teaspoons Vanilla extract
- 1 pinch Pinch of salt
Instructions
Preheat your oven to 160°C (320°F). Grease a 9-inch (23-cm) springform pan with butter and line the bottom with parchment paper.
In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated and have the texture of wet sand.
Press the crumb mixture firmly into the bottom of the prepared springform pan to form an even crust. Chill the crust in the refrigerator while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and sugar together using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the sour cream, heavy cream, and flour to the cream cheese mixture. Beat until well combined and smooth.
Add the eggs, one at a time, beating on low speed after each addition until just combined. Avoid overmixing to prevent incorporating too much air.
Gently fold in the orange zest, fresh orange juice, vanilla extract, and a pinch of salt until evenly distributed throughout the batter.
Pour the cheesecake batter over the chilled crust and smooth the top with a spatula.
Wrap the outside of the springform pan with two layers of aluminum foil to prevent water from seeping in during baking.
Place the springform pan into a larger roasting pan and pour enough hot water into the roasting pan to come halfway up the sides of the springform pan, creating a water bath.
Bake the cheesecake in the preheated oven for 90 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
Turn off the oven, crack the door slightly, and allow the cheesecake to cool in the oven for 1 hour. This helps to prevent cracking.
Remove the cheesecake from the oven and water bath. Run a knife around the edges of the pan to loosen the cheesecake and allow it to cool completely at room temperature.
Cover the cheesecake with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight, to fully set.
Before serving, carefully remove the outer rim of the springform pan. Slice and enjoy your creamy, citrusy Orange New York Cheesecake!
Nutrition Facts
Calories |
6618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 499.8 g | 641% | |
| Saturated Fat | 292.2 g | 1461% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2139 mg | 713% | |
| Sodium | 4677 mg | 203% | |
| Total Carbohydrate | 447.6 g | 163% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 296.2 g | ||
| Protein | 104.6 g | 209% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1310 mg | 101% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1679 mg | 36% | |
*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.
