A few months ago I bought “Pastry: Savoury and Sweet” by Michel Roux. About his style, I appreciate the ability to mix traditional pastry methods in one recipe, turning them in an absolute innovation. I love american cakes, especially cheesecakes: creamy, rich and delicious. I decided to offer you an interpretation of mine.
Orange cheesecake
- Total Time: 2 hours 25 minutes
- Yield: 6-8 servings 1x
Description
Arianna Frea’s creamy orange cheesecake is a rich and delicious dessert with a smooth texture and a vibrant citrus flavor.
Ingredients
- 7 ounces (200 g) Digestive biscuits (14 biscuits)
- 7 tablespoons (100 g) unsalted butter, melted
- 1 egg white
- Unsalted butter, for greasing
- Grated rind and juice from 3 oranges
- 1 cup (200 g) granulated sugar
- 1 1/2 pounds (700 g) cream cheese, softened
- 4 large eggs
- 1/2 cup (120 ml) heavy cream
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (180°C). Grease an 8-inch (20 cm) springform pan with unsalted butter and line the bottom and sides with parchment paper.
- In a food processor, pulse the Digestive biscuits until finely ground. Add the melted butter and pulse until combined. Press the mixture into the bottom of the prepared pan to form the crust.
- In a large mixing bowl, combine the grated rind and juice from the oranges with the sugar. Add the cream cheese and beat until smooth and creamy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the heavy cream, cornstarch, vanilla extract, and a pinch of salt until the filling is smooth.
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake in the preheated oven for 1 hour and 55 minutes, or until the cheesecake is set and the top is lightly golden. The center should still have a slight wobble.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
- Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours or overnight before serving.
Notes
For best results, use room temperature cream cheese to ensure a smooth filling. The cheesecake can be stored in the refrigerator for up to 3 days. Serve with fresh orange slices or a dollop of whipped cream for added flavor. Make sure to cool the cheesecake gradually to prevent cracking.
- Prep Time: 30 minutes
- Cook Time: 1 hour 55 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30
- Sodium: 300
- Fat: 30
- Carbohydrates: 40
- Fiber: 1
- Protein: 8
- Cholesterol: 120
Sooo love this recipe. Thanks for sharing!
its really delicious
Did you try it? I suggest you to……
let me know.
Aria
Dear Sara,
thanking you in advance for your appreciation,
I absolutely agree with you:Orange flavour allows the cheesecake something special.
Aria
Gorgeous cheesecake! Definitely one of my favorite desserts….the orange flavor sounds fantastic!
I like this recipe a lot, it is one of my favourites. I`ve tried it this morning and it was very good, thanks for sharing.
I Thank you for your appreciation.
Have a nice day.
Aria