Introduction
This cheesecake combines the rich, creamy classic you love with a vibrant burst of citrus. The vanilla bean base is perfectly complemented by fresh orange zest, and the simple orange glaze adds a beautiful, tangy finish. You’ll find it’s a bright and elegant dessert that’s surprisingly straightforward to make.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes (plus cooling)
Servings: 8
Ingredients
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup butter (* melted)
- 4 8 ounce packages cream cheese (* at room temperature)
- 1 1/4 cups granulated sugar
- 1 tablespoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)
- 2 tablespoons orange zest (* from 2 oranges)
- 4 eggs
- 1 cup freshly squeezed orange juice (* from 2 oranges)
- 2 tablespoons brown sugar
- 2 teaspoons cornstarch
Instructions
- Preheat your oven to 350°F (175°C).
- Make the crust by combining the graham cracker crumbs and 1/4 cup granulated sugar in a bowl. Stir in the melted butter until the crumbs are evenly coated. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan.
- In a large bowl, beat the room-temperature cream cheese until smooth and creamy. Gradually add the 1 1/4 cups granulated sugar, beating well.
- Beat in the vanilla powder (use half this amount if you prefer less rich vanilla flavor) and orange zest.
- Pour the cheesecake filling over the prepared crust in the springform pan.
- Bake for 50 minutes, or until the edges are set and the center only slightly jiggles. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then remove and let cool completely on a wire rack before chilling.
- For the glaze, whisk together the orange juice, brown sugar, and cornstarch in a small saucepan until smooth. Bring to a simmer over medium heat, stirring constantly until the mixture thickens (about 3-5 minutes). Let it cool completely.
- Once the cheesecake is fully chilled, pour or spread the cooled orange glaze over the top. Refrigerate for at least 4 hours, or overnight, before serving.
Variations
- For individual servings, bake the cheesecake in a muffin tin lined with paper liners for mini cheesecakes.
- Omit the glaze and serve each slice with a dollop of orange marmalade or a fresh orange segment on top.
- Add a decorative swirl by mixing a few tablespoons of the cheesecake batter with extra orange zest and dropping it onto the top before baking, then swirling with a knife.
- For a more intense flavor, brush the baked crust with a thin layer of the orange glaze before adding the cheesecake filling.
Tips for Success
- Ensure your cream cheese is truly at room temperature to avoid lumps in your batter.
- To prevent cracks, avoid over-beating the batter once the eggs are added, and use the gradual cooling method in the oven.
- When making the glaze, stir constantly to prevent the cornstarch from clumping and ensure a smooth consistency.
- Use a knife to loosen the cheesecake from the sides of the pan before removing the springform ring for a clean release.
Storage & Reheating
Store the cheesecake covered in the refrigerator for up to 5 days. It is best served cold and does not require reheating. For longer storage, you can freeze the unglazed cheesecake (wrapped tightly) for up to 2 months, thaw in the refrigerator, and add the glaze before serving.
FAQ
Can I use bottled orange juice?
Freshly squeezed juice is recommended for its bright, true flavor without additives, but you can use high-quality bottled juice if necessary.
Why do I cool the cheesecake in the oven?
This gradual cooling helps prevent sudden temperature changes that can cause the cheesecake top to crack.
Can I make this without a springform pan?
A springform pan is ideal, but you can use a deep 9-inch round cake pan. You will need to line it with parchment and will not be able to remove the cheesecake as cleanly.
My glaze isn’t thickening. What should I do?
Ensure you brought the mixture to a full simmer. If it’s still thin, create a new cornstarch slurry (mix a little more cornstarch with cold juice) and whisk it into the simmering glaze.
How do I know when the cheesecake is done baking?
The edges should be fully set, and the center (about a 2-inch circle) should have a slight jiggle when the pan is gently tapped.
Can I add the glaze before chilling the cheesecake?
No, you must let the cheesecake cool completely and the glaze cool completely first. Adding warm glaze to a warm cheesecake can make it runny and affect the texture.