Orange White Chocolate Cheesecake
Indulge in the creamy decadence of this Orange White Chocolate Cheesecake, a dessert that perfectly marries zesty citrus notes with luscious white chocolate. Featuring a buttery graham cracker crust and a velvety filling infused with fresh orange zest and juice, this baked cheesecake is elevated by the richness of melted white chocolate and a hint of vanilla. Slow cooling ensures a flawlessly smooth texture, while its tangy balance from sour cream enhances every bite. Ideal for special occasions or family gatherings, this show-stopping cheesecake is as stunning as it is irresistible. Top with extra orange zest or white chocolate shavings for a beautiful finishing touch that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 100 grams unsalted butter, melted
- 500 grams cream cheese, softened
- 120 grams granulated sugar
- 150 grams white chocolate, melted
- 1 tablespoon orange zest
- 3 tablespoons orange juice
- 3 large eggs
- 200 grams sour cream
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 160°C (320°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the mixture resembles wet sand.
Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Chill in the refrigerator while preparing the filling.
In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
Add the melted white chocolate to the cream cheese mixture and mix until well incorporated.
Stir in the orange zest and orange juice, mixing thoroughly.
Add the eggs, one at a time, beating well after each addition to ensure the mixture remains smooth.
Mix in the sour cream and vanilla extract until just combined. Be careful not to overmix to avoid incorporating too much air.
Pour the cheesecake filling over the chilled crust, spreading it evenly.
Place the springform pan on a baking sheet and transfer it to the preheated oven. Bake for 50-60 minutes, or until the edges are set but the center still has a slight wobble.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool slowly and prevent cracking.
Remove the cheesecake from the oven and let it cool completely at room temperature. Then, refrigerate for at least 4 hours or overnight to set.
Before serving, garnish with additional orange zest or white chocolate shavings, if desired. Slice and enjoy!
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 22.1 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 321 mg | 14% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 30.3 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 126 mg | 10% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 155 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.
