Orange Cheesecake

Orange Cheesecake is a delightful treat that combines the refreshing taste of orange creamsicle with the indulgence of a classic cheesecake.

Orange Cheesecake is a delightful dessert that combines the creaminess of cheesecake with the refreshing citrus flavor of oranges. This delectable treat can transport you back to your childhood memories of enjoying orange creamsicle popsicles on a hot summer day. Its vibrant orange hue and smooth, velvety texture make it an irresistible dessert option. With every bite, you can experience a burst of tangy orange flavor that perfectly complements the richness of the cheesecake. Whether you’re a long-time enthusiast of orange creamsicles or simply craving a unique twist on traditional cheesecake, Orange Cheesecake is sure to satisfy your taste buds and leave you wanting more.

INGREDIENTS YOU NEED

Crust:

1 cup graham cracker crumbs
1/4 cup unsalted butter melted

Cheesecake:

750 grams cream cheese
1 cup sugar
2/3 cup vanilla yogurt
1 tsp vanilla extract
1/4 tsp salt
3 zest from 3 oranges
1/4 cup fresh squeezed orange juice
4 large eggs

Instructions To Make Orange Cheesecake

Preheat your oven to 325 degrees F and spray a 9″ springform pan with non stick spray, set aside. Zest your oranges and set aside.
Prepare your curst by combining your graham cracker crumbs and melted butter in a bowl, mix until combined. Pres in to the bottom of your prepared pan.
In the bowl of a stand mixer or a large bowl using a hand mixer, add your cream cheese and mix until smooth and creamy. Add in your sugar and mix again until incorporated.
Now add in your vanilla yogurt, vanilla extract, salt, orange juice and orange zest. Mix until all of your ingredients are well incorporated.
With your mixer on low speed, add your eggs one at a time, add in your next egg when the previous one is just barely incorporated. You do not want to overmix your eggs.
Pour your cheesecake batter in to your prepared springform pan. To ensure against leaks, place your springform pan on a cookie sheet that is lined with foil. Place your cheesecake in your preheated oven on the center rack and bake for 85-90 minutes. Do not overbake. Your edges should be just slightly puffed and perhaps have some browning. the center of your cheesecake should spring back to the touch and should jiggle like jello.
Remove from your oven and allow to cool for 10 minutes. Once 10 minutes have passed, gently use a knife to loosen the side of your cheesecake from the springform pan, this will prevent any cracking as the cheesecake cools, because cheesecakes shrink as they cool.
Allow your cheesecake to cool for 2 more hours at room temperature and then transfer to your refrigerator and allow it to cool for 6 hours or overnight. Cut into ten equal slices and enjoy!