Orange Cream Cheesecake

Ingredients

Crust

• 1½ cups (150 g) graham cracker crumbs

• ¼ cup (50 g) granulated sugar

• 6 tbsp (85 g) unsalted butter, melted

Cheesecake Filling

• 24 oz (680 g) cream cheese, softened

• 1 cup (200 g) granulated sugar

• 3 large eggs

• 1 cup (240 g) sour cream

• 1 tsp vanilla extract

• 2 tbsp fresh orange juice

• 1 tbsp orange zest

• 1 tbsp all-purpose flour

Orange Glaze

• ½ cup (120 ml) fresh orange juice

• 2 tbsp sugar

• 1 tsp cornstarch

• 1 tbsp water

• 1 tsp orange zest

Garnish

• Whipped cream

• Fresh orange slices

• Orange zest (optional)

Instructions

Step 1: Prepare the Crust

Preheat the oven to 325°F (163°C).

Mix the graham cracker crumbs, sugar, and melted butter until evenly combined.

Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan.

Bake for 10 minutes, then let cool.

Step 2: Make the Cheesecake Filling

Beat the cream cheese until smooth.

Add the sugar and mix until fully incorporated.

Beat in the eggs one at a time.

Mix in the sour cream, vanilla, orange juice, orange zest, and flour until smooth. Avoid overmixing.

Pour the batter over the cooled crust.

Step 3: Bake

Bake for 55–65 minutes, until the edges are set but the center still has a slight wobble.

Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

Refrigerate for at least 6 hours, preferably overnight.

Step 4: Prepare the Orange Glaze

In a small saucepan, combine the orange juice and sugar.

Mix the cornstarch with the water to create a slurry.

Stir the slurry into the orange juice and cook over medium heat until slightly thickened.

Remove from the heat and stir in the orange zest.

Allow the glaze to cool completely.

Spread evenly over the chilled cheesecake.

Step 5: Garnish

Pipe whipped cream around the edges.

Decorate with fresh orange slices and a little extra orange zest.

Serve chilled.

Serving Suggestions

Serve with:

• Fresh berries

• Vanilla ice cream

• Hot coffee

• Earl Grey tea

• Sparkling wine

• Fresh orange segments

Tips

• Use room-temperature cream cheese for the smoothest texture.

• Bake the cheesecake in a water bath for an ultra-creamy finish and to prevent cracks.

• Chill overnight for the best flavor and clean slices.

• Freshly squeezed orange juice and zest provide the brightest citrus flavor.

• Store covered in the refrigerator for up to 5 days.

Prep Time: 25 minutes
Bake Time: 65 minutes
Chill Time: 6 hours (or overnight)
Total Time: About 7½ hours
Servings: 10–12 slices