Description
This Orange Cream Cheesecake recipe combines a classic creamy cheesecake base with fresh citrus flavors for a refreshing twist. Featuring a graham cracker crust, a smooth orange-infused cream cheese filling, and a luscious whipped orange cream topping, this dessert is perfect for celebrations or a special treat. The cheesecake is baked to a silky smooth texture and chilled to perfection, providing a delightful balance of sweet and tangy flavors in every bite.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the cheesecake filling:
- 3 (8-ounce) packages cream cheese, softened
- 3/4 cup granulated sugar
- 1 tablespoon orange zest
- 2 tablespoons orange juice, fresh preferred
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
For the orange cream topping:
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 2 tablespoons orange juice
- 1/2 teaspoon orange zest
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan and wrap the outside with foil if you plan to bake it in a water bath to prevent leaks.
- Make the crust: In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of the prepared springform pan to create an even crust. Bake for 8 to 10 minutes, then set aside to cool.
- Prepare the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sugar, orange zest, orange juice, and vanilla extract, mixing until fully combined. Add the eggs one at a time, mixing on low speed after each addition just until blended. Finally, stir in the sour cream for extra richness.
- Assemble and bake: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Bake the cheesecake for 55 to 65 minutes, or until the center is set but still has a slight jiggle when gently shaken. Once baked, turn off the oven and crack the oven door open, letting the cheesecake cool inside for 1 hour to prevent cracks.
- Chill the cheesecake: Remove the cheesecake from the oven after cooling and refrigerate it for at least 4 hours or overnight to set completely and develop the best flavors.
- Make the orange cream topping: In a medium bowl, whip the heavy cream with powdered sugar, orange juice, and orange zest until soft peaks form. Spread or pipe this topping evenly over the chilled cheesecake just before serving for a fresh and creamy finish.
Notes
- For a stronger orange flavor, add 1/4 teaspoon orange extract to the cheesecake filling.
- Decorate with candied orange slices or zest curls to enhance the presentation.
- Store any leftovers covered in the refrigerator for up to 4 days to keep the cheesecake fresh.
