Fresh Orange Creamsicle Cheesecake
A delightful dessert that captures the essence of summertime nostalgia with fresh oranges and creamy cheesecake.
Equipment
- Mixing Bowl
- Springform Pan
- Electric Mixer
Ingredients
Crust Ingredients
- 1.5 cups Graham Cracker Crumbs Provides a crunchy texture for the crust.
- 0.25 cup Granulated Sugar Helps bind the crumbs together.
- 0.5 cup Unsalted Butter Adds richness and moisture to the crust.
Filling Ingredients
- 16 ounces Cream Cheese Star ingredient for a rich, creamy texture.
- 0.5 cup Fresh Orange Juice Infuses the cheesecake with refreshing citrus flavor.
- 2 pieces Orange Zest Enhances flavor and aroma.
- 1 cup Granulated Sugar Sweetens the cheesecake filling.
- 3 large Eggs Helps set the cheesecake.
- 1 cup Heavy Cream For a luscious topping.
Garnish
- to taste Fresh Orange Slices For garnish and added flavor.
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine the graham cracker crumbs and ¼ cup of granulated sugar. Mix well.
- Pour in the melted unsalted butter and mix until the crumbs are fully coated.
- Press the crumb mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add 1 cup of granulated sugar and mix until light and fluffy.
- Pour in the fresh orange juice and add the orange zest. Mix until fully incorporated.
- Add the eggs one at a time, mixing on low speed after each addition.
- Pour the filling over the cooled crust and smooth the top.
- Bake for 55-60 minutes until the center is set but slightly jiggly. Let cool in the oven for 1 hour.
- Refrigerate for at least 4 hours or overnight to set fully.
- Whip the heavy cream until soft peaks form and spread over the cheesecake.
- Garnish with fresh orange slices before serving.
- Slice and serve chilled.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days.