Orange Cheesecake
This creamy orange cheesecake combines the rich texture of cream cheese with the refreshing flavor of oranges, making it a delightful dessert for any occasion.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.25 cups sugar for crust
- 0.5 cups butter, melted
For the filling
- 32 oz cream cheese, softened 4 (8 oz) packages
- 1 cups sugar for filling
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon orange zest
- 0.25 cups fresh orange juice
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup of sugar, and melted butter until sandy. Press into the bottom of the springform pan.
Making the Filling
- In a large bowl, beat the softened cream cheese until smooth. Gradually add in 1 cup of sugar, blending thoroughly.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, orange zest, and fresh orange juice until well combined.
Baking
- Pour the filling over the crust and smooth the top with a spatula. Bake for about 60 minutes until the center is set but slightly jiggly.
- Allow to cool completely at room temperature, then refrigerate for at least four hours or overnight.
Serving
- Slice into wedges and serve with fresh orange slices or a dusting of powdered sugar, and consider adding a dollop of whipped cream.
Notes
For best results, use room temperature cream cheese and avoid over-mixing the filling after adding the eggs. Store covered in the refrigerator for up to five days or freeze for up to three months.