Description
This Orange Cream Cheesecake combines a classic creamy cheesecake with a vibrant orange twist, featuring a buttery graham cracker crust, luscious cream cheese filling infused with fresh orange zest, and a glossy orange marmalade topping. Perfect for a refreshing dessert that offers a delightful balance of rich creaminess and citrusy brightness.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup unsalted butter, melted
Filling
- 3 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons orange zest
- ½ cup sour cream
Orange Layer
- 1 cup orange marmalade
- 1 tablespoon fresh orange juice
- 1 tablespoon water
Garnish
- Whipped cream
- Orange slices or zest
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). This step ensures your oven is at the perfect temperature for baking the crust evenly.
- Mix Crust Ingredients: In a bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and stir until the mixture holds together well.
- Form Crust: Press this crumb mixture firmly and evenly into the bottom of a 9-inch springform pan, creating a solid base layer for your cheesecake.
- Bake Crust: Bake the crust for 10 minutes, then remove from oven and set aside to cool while you prepare the filling.
- Make the Filling: In a large bowl, beat the softened cream cheese with sugar until completely smooth and creamy, ensuring no lumps remain.
- Add Eggs: Incorporate the eggs one at a time into the cream cheese mixture, beating well after each addition to maintain a smooth texture.
- Flavor the Filling: Stir in the vanilla extract, fresh orange zest, and sour cream until fully combined to infuse the cheesecake with citrusy richness.
- Assemble for Baking: Pour the cream cheese filling over the cooled crust, spreading it evenly for uniform baking.
- Bake the Cheesecake: Lower the oven temperature to 325°F (160°C) and bake the cheesecake for 55 to 60 minutes. The center should be set but still slightly jiggly when gently shaken.
- Cool Slowly: Turn off the oven, crack the door open, and leave the cheesecake inside to cool gradually. This prevents cracking and preserves a smooth surface.
- Prepare the Orange Topping: While the cheesecake cools, heat the orange marmalade, fresh orange juice, and water in a small saucepan over medium heat until the mixture becomes smooth and spreadable. Remove from heat and let it cool slightly.
- Top the Cheesecake: Once fully cooled, spread the marmalade mixture evenly over the top of the cheesecake for a glossy, flavorful finish.
- Chill: Refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to set completely and flavors to meld.
Notes
- Using a springform pan makes removal easier and helps maintain the cheesecake’s shape.
- Let all dairy ingredients come to room temperature for a smoother filling.
- Slow cooling inside the oven is key to preventing cracks on the cheesecake surface.
- The cheesecake tastes best after chilling overnight, allowing flavors to develop fully.
- For extra citrus flavor, garnish with fresh orange slices or additional orange zest before serving.
- If you don’t have sour cream, Greek yogurt can be used as a substitute.
- Be sure not to overbake; the center should still be a little jiggly to ensure creaminess.
