Orange Cheesecake
A light and refreshing dessert featuring a buttery graham cracker crust, creamy citrus-infused filling, and glossy orange glaze, perfect for any occasion.
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup melted butter
- 2 tablespoons sugar
For the Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 orange
- ½ cup fresh orange juice
For the Orange Glaze
- ½ cup orange juice
- 2 tablespoons cornstarch
- 2 tablespoons sugar
- Optional orange zest for extra flavor
Instructions
Preparation of Crust
- Preheat the oven to 350°F (175°C).
- Mix the graham cracker crumbs, melted butter, and sugar until it looks like wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 8-10 minutes and let it cool.
Making Cheesecake Filling
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in vanilla extract, orange zest, and orange juice until smooth.
- Pour filling over the cooled crust and smooth the top.
Baking Cheesecake
- Bake in the oven for 50-60 minutes until the edges are set and the center has a slight jiggle.
- Turn off the oven and let the cheesecake cool inside for 1 hour.
- Remove and let it cool completely at room temperature.
Preparing Orange Glaze
- In a small saucepan, combine orange juice, sugar, and cornstarch.
- Cook over medium heat while stirring until it thickens, smooths, and glazes.
- Remove from heat and let it cool slightly.
Assembling and Chilling
- Once the cheesecake is cooled, pour the orange glaze over the top.
- Chill in the refrigerator for at least 4 hours or overnight.
Notes
Serve cold for the best texture, and garnish with orange slices or whipped cream, if desired. Keeps fresh for 3-4 days. Flavor improves after a day.