Orange Cream Cheesecake

Orange Cream Cheesecake

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 3 large eggs
• 1 tablespoon orange zest
• 1/4 cup fresh orange juice
• 1 teaspoon vanilla extract

For the Orange Layer:

• 1 cup fresh orange juice
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1/4 cup water
• 2 teaspoons unflavored gelatin
• 2 tablespoons cold water
• Orange slices for garnish
• Whipped cream for garnish

Instructions:

1. Prepare the Crust:
   • Preheat your oven to 325°F (160°C).
   • In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
   • Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to create an even layer.
   • Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
2. Prepare the Cheesecake Filling:
   • In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
   • Add the sugar and continue to beat until well combined.
   • Add the sour cream, heavy cream, orange zest, orange juice, and vanilla extract. Mix until smooth.
   • Add the eggs one at a time, beating well after each addition.
3. Bake the Cheesecake:
   • Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
   • Place the springform pan on a baking sheet and bake in the preheated oven for 55-65 minutes, or until the center is almost set but still slightly jiggly.
   • Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
   • Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.
4. Prepare the Orange Layer:
   • In a small saucepan, combine the fresh orange juice and sugar. Cook over medium heat, stirring occasionally, until the sugar dissolves.
   • In a small bowl, mix the cornstarch with water to create a slurry. Add the slurry to the orange juice mixture and cook, stirring constantly, until the mixture thickens and becomes clear.
   • In a separate small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom. Then, add the gelatin to the orange mixture and stir until dissolved.
   • Let the orange mixture cool slightly, then pour it over the chilled cheesecake. Spread it evenly with a spatula.
   • Refrigerate the cheesecake for an additional 1-2 hours, or until the orange layer is set.
5. Garnish and Serve:
   • Before serving, garnish the cheesecake with orange slices and dollops of whipped cream.
   • Carefully remove the springform pan sides and slice the cheesecake with a sharp knife.

Tips:

• Ensure all your ingredients are at room temperature for a smooth and creamy cheesecake.
• For a more intense orange flavor, you can add a few drops of orange extract to the filling.
• Use a hot knife to cut clean slices of the cheesecake.

Feel free to adjust the ingredients and seasonings to your liking. Enjoy your orange cream cheesecake!