Description
This vibrant Orange Cream Cheesecake combines a classic creamy cheesecake base with a zesty orange marmalade topping, offering a delightful balance of sweet and citrus flavors. Perfect for celebrations or a refreshing dessert, this recipe features a graham cracker crust, a smooth cream cheese filling infused with orange zest, and a luscious orange marmalade glaze crowned with whipped cream and fresh orange slices.
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). In a mixing bowl, combine the graham cracker crumbs and sugar. Add the melted butter and stir until the mixture is evenly combined and holds together when pressed.
- Form and Bake Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan, spreading it into an even layer. Bake the crust for 10 minutes to set it, then remove from the oven and set aside to cool while preparing the filling.
- Make the Filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition to ensure a smooth texture.
- Incorporate Flavors: Stir in the vanilla extract, orange zest, and sour cream until fully blended, creating a luscious and fragrant cheesecake filling.
- Bake the Cheesecake: Pour the cream cheese mixture over the cooled crust and spread it evenly. Reduce oven temperature to 325°F (160°C) and bake the cheesecake for 55–60 minutes, or until the center is set but still slightly jiggly when moved.
- Cool Slowly to Prevent Cracks: After baking, turn off the oven and leave the cheesecake inside with the oven door ajar. Let it cool gradually to avoid cracks on the surface.
- Prepare the Orange Layer: In a small saucepan over medium heat, combine the orange marmalade, fresh orange juice, and water. Stir until the mixture becomes smooth and spreadable. Remove from heat and let cool slightly.
- Assemble the Cheesecake: Once the cheesecake has cooled completely to room temperature, spread the orange marmalade mixture evenly over the top to form a bright, flavorful glaze.
- Chill Before Serving: Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set fully and for flavors to meld.
- Garnish and Serve: Just before serving, decorate the cheesecake with dollops of whipped cream and fresh orange slices or orange zest for an elegant presentation. Slice and enjoy your slice of sunshine!
Notes
- Ensure cream cheese is softened to room temperature for a smooth filling without lumps.
- Use a water bath if desired to further prevent cracks during baking.
- Letting the cheesecake cool slowly in the oven helps reduce the risk of cracking.
- Orange marmalade can be substituted with homemade or store-bought for convenience.
- For cleaner slices, dip the knife in hot water before cutting each piece.
