A beautiful, light cheesecake with lots of sweet orange flavor. This Orange Creamsicle Cheesecake features fresh orange flavor throughout and is topped with orange whipped cream, orange frosting, and candied orange peel.
ORANGE CHEESECAKE
I found something interesting on my computer this week.
I was going through some images on my old computer that I hadn’t used in months and found a file that I had completely forgotten about. Last spring, I started working on a little cheesecake cookbook. I wanted to publish it digitally on my website. I got 5-6 recipes in the spring, but then life got busy.
Summer is crazy for me. While my little son was away at school, I continued to delight my readers with new recipes, and I only get a few extra recipes in this book before I forget about it completely. was. Yes, I’m embarrassed to say that I completely put this project on hold and forgot about it.
Sometimes I remember it right away, but it was a holiday or something so I put it aside.
Well, I found a file with some recipes that I was able to make myself and it reminded me of this amazing Orange Cream Cheesecake. It was so bright, sunny and perfect for a spring/summer vacation that I wanted to share it with you all as soon as possible.
This cheesecake is truly something special. Fresh orange flavor is used throughout, and the flavor stands out. Getting the flavor from fresh fruit rather than extracts makes a huge difference and makes the cake perfect for this time of year.
This cheesecake has multiple layers, so don’t be intimidated. All of them are very easy to make. (Instead of making your own whipped cream, you can easily make whipped cream using whipped cream.)
Orange Creamsicle Cheesecake
Ingredients
- 1½ cups graham cracker crumbs
- 1/2 cup brown sugar
- 5 Tbsp unsalted butter melted
- 1 Tbsp vanilla extract
Cheesecake:
- 24 oz cream cheese packs
- 2/3 cup white granulated sugar
- ¾ cup heavy whipping cream
- 2 eggs
- 2 Tbsp tour cream
- 2 Tbsp fresh orange juice
- Zest from 2 medium oranges
- 2 Tbsp vanilla extract
- 2 Tbsp corn starch
Whipped Cream:
- 1 cup heavy whipping cream
- 2 tsp orange zest
- 2 Tbsp white granulated sugar
Orange Glaze:
- ½ cup powdered sugar
- 1 tbsp oange zest
- 1 Tbsp heavy whipping cream warm
- 1 Tbsp fresh orange juice warm
Candied Orange Peels:
- 2 medium oranges
- 1 cup water
- 1 cup white granulated sugar
- 1 tbs extra fine sugar for coating
Instructions
Instructions
- Preheat oven to 325 degrees and grease a 9-inch springform pan. You will need a large roasting pan, larger and longer than your springform pan. (I use disposable aluminum foil.) If you're not sure if your springform pan can withstand water, wrap the outside of your springform pan from the bottom to the sides with heavy-duty aluminum foil. We recommend wrapping the outside of the springform pan with foil before adding the crust and cheesecake batter. )
Cheesecake:
- Begin mixing cream cheese and sugar on medium-high speed until smooth, about 2 minutes.
- Add vanilla extract and sour cream. Mix until well combined.
- Add eggs one at a time, mixing after each addition. Scrape down the sides and bottom of the bowl and beat until melted.
- Mix in orange juice and orange zest.
- Stir in the cornstarch and then, with the mixer on low speed, add the cream. Mix until combined, scrape down the sides and bottom of the bowl, and mix again.
- Pour cheesecake batter into a springform pan with base.
- Place the roasting pan in the oven and place the cheesecake springform pan in the roasting pan. Carefully add water to the roasting pan, filling it about halfway up the springform pan.
- Bake for 70-75 minutes. Turn off the oven, open the oven door halfway, and let the cheesecake rest for about 10 minutes before removing it from the oven (remove it from the roasting pan and carefully peel back the foil).
- Let stand on the counter for 10 minutes, then carefully run a greased butter knife between the sides of the cheesecake and the springform pan to gently separate. (Actually, you don't need to unmold the cheesecake until you're ready to freeze it.)
- Let the cheesecake cool for 1 hour, then place in the refrigerator. Refrigerate for at least 4 hours before adding whipped cream.
Crust:
- Combine graham cracker flour, sugar, melted butter, and vanilla. Stir well until everything is incorporated. Press the graham cracker mixture evenly over the entire bottom of the mold and about half way up the sides of the mold.
Candied Orange Peels:
- Using a vegetable peeler, peel the oranges, being careful not to damage the white part. Cut the skin into thin strips.
- Place the peel in a small saucepan and cover with water. Bring to a boil and simmer for about 30 seconds. Cut the skin and rinse with cold water. Repeat two more times.
- Combine 1 cup water and 1 cup sugar in a small saucepan. Place over medium heat and stir until sugar dissolves. Add the zest and bring the water to a boil. Reduce heat to low and simmer for about 1 hour.
- The shells are dredged with extra-fine sugar and spread out to dry.
Orange Whipped Cream:
- Add the cold whipped cream to the cold mixing bowl. Start mixing on low speed and gradually increase speed. Slowly pour in the sugar and add the orange zest. Whisk until stiff peaks form (do not whisk too far). Store in the refrigerator until use.
- Once the cheesecake is cool enough to frost, spread an even layer of orange whipped cream on top.
Orange Glaze:
- In a shallow bowl, mix together the powdered sugar and the warm whipped cream and warm orange juice. Add orange peel and stir. Stir until frosting is smooth and pour frosting over frosted cheesecake.
- Garnish with orange peel and serve!