Orange Cheesecake
A creamy and smooth cheesecake infused with fresh orange juice and zest, offering a delightful twist on the classic dessert.
Ingredients
Crust Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups sugar
- 0.5 cups butter, melted
Filling Ingredients
- 32 oz cream cheese, softened 4 packages of 8 oz each
- 1 cups sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon orange zest For added flavor
- 0.25 cups fresh orange juice
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
Making the Filling
- In a large mixing bowl, beat the softened cream cheese until smooth. Add 1 cup of sugar and mix until combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, orange zest, and fresh orange juice until the filling is smooth and creamy.
Baking
- Pour the cheesecake filling over the crust. Smooth the top with a spatula.
- Bake in the preheated oven for about 60 minutes or until the center is set but jiggles slightly.
Cooling
- Allow the cheesecake to cool completely, then refrigerate for at least 4 hours or preferably overnight.
Serving
- Carefully remove the cheesecake from the springform pan and serve chilled. Optional: garnish with thin orange slices or a sprinkle of powdered sugar.
Notes
Ensure the cream cheese is softened for a smooth filling. Refrigerate longer for better texture. You can experiment with the amount of orange juice and zest based on your preference.