Description
This vibrant Orange Cream Cheesecake combines a smooth, creamy cream cheese filling with a zesty orange twist, all atop a buttery graham cracker crust. Topped with a glossy orange marmalade layer and garnished with whipped cream and fresh orange slices, this dessert offers a perfect balance of sweet and citrus flavors, ideal for any occasion.
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 & Garnish
- 1 cup orange marmalade
- 1 tablespoon fresh orange juice
- 1 tablespoon water
- Whipped cream (for garnish)
- Orange slices or zest (for garnish)
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs and sugar, then add the melted butter and stir until fully combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- Bake the Crust: Bake the crust in the preheated oven for 10 minutes. Remove it and set aside to cool.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, beating well after each addition to incorporate fully.
- Flavor the Filling: Mix in the vanilla extract, grated orange zest, and sour cream until the filling is fully blended and homogenous.
- Assemble and Bake the Cheesecake: Pour the cream cheese mixture over the cooled crust, spreading it evenly. Reduce oven temperature to 325°F (160°C) and bake for 55–60 minutes, or until the center is set but still slightly jiggly.
- Cool the Cheesecake Slowly: Turn off the oven and leave the cheesecake inside with the door ajar. This gradual cooling helps prevent cracking.
- Prepare the Orange Layer: While the cheesecake cools, heat the orange marmalade, fresh orange juice, and water in a small saucepan over medium heat. Stir until the mixture becomes smooth and spreadable. Remove from heat and let it cool slightly.
- Top the Cheesecake: Once the cheesecake has cooled completely, spread the warmed orange marmalade mixture evenly over the top.
- Chill: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set fully and enhance the flavors.
- Garnish and Serve: Before serving, decorate the cheesecake with dollops of whipped cream and fresh orange slices or additional orange zest. Slice and enjoy your vibrant orange cream cheesecake!
Notes
- Ensure cream cheese is softened to room temperature for a smooth filling.
- Cream the mixture well to avoid lumps in the cheesecake.
- Slow cooling in the oven helps minimize cracks on the cheesecake surface.
- For best flavor, chill the cheesecake overnight.
- This cheesecake can be stored in the refrigerator for up to 3 days.
- Use fresh orange zest for a brighter citrus flavor.
- Adjust sugar levels if you prefer a less sweet dessert.
