I made this orange cheesecake once to give as a gift to my friend. I usually visit friends once in a while and bring cakes as gifts. It’s practical and their families will enjoy them. This orange cheesecake is an instant hit! She served this to her family right after I handed it to her because I arrived during their afternoon tea. It was gone in a few minutes! Or at least, a big piece of it!
Our friends over at Home Cooking Adventure has this to say about the recipe:
“or cold days I like to use oranges as they are so fresh, sweet and delicious. Orange cheesecake is made with biscuit crust, it is creamy and full of orange flavor. Orange lovers will certainly love this dessert.”
Even those that are not too fond of oranges will surely love this dessert! That particular friend of mine isn’t too fond of citrusy desserts, but this orange cheesecake recipe is a winner dessert for her.
Ingredients
For the Crust:
7 0z (200 g) McVitie’s digestive biscuits
6 tbsp (80 g) Land O Lakes unsalted butter, melted
Finely grated zest of 2 oranges
For the Filling:
2 pounds (1 kg) Philadelphia cream cheese or Lamagna fresh ricotta cheese
8 oz (250 g) Galbani Mascarpone cheese
Finely grated zest of 2 oranges
10 tbsp Domino sugar
2 tbsp Trader Joe’s honey
5 Eggland’s eggs
1 tsp McCormick vanilla extract
For the Garnish
Supremed Orange Slices (wedges of orange with no skin, pith or membrane)
Instructions
- Preheat oven to 150C (300 F).
- Crush digestive biscuits. Melt butter and blend with crushed biscuits and orange zest until ingredients are evenly moistened. Press biscuits mixture with the back of the spoon into bottom of a 10-inch (26) springform pan (with a removable base).
- For the cheese filling beat cheese, mascarpone cheese, orange zest, vanilla extract, honey and sugar in a food processor until well blended. Start adding the eggs one at a time until each egg is absorbed. Pour the filling over the prepared crust.
- Bake for 40-50 minutes until the cheesecake is set. Run a sharp knife completely around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.
- To serve, remove sides of the pan. Garnish with supremed orange slices.
- How to make supremed orange slices: Cut off the top and bottom edges of the orange so that the orange flesh is visible.
- Completely remove the peel of the orange by cutting from top to bottom, curving the knife to the shape of the orange and get the membranes visible.
- Remove each slice of orange, using the knife to cut between the white sections that separate each slice.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: You can use the light version of the cheeses if you are watching your waistline.
Thanks again to Home Cooking Adventure for this amazing recipe.
