Orange Cheesecake

Orange Cheesecake

Cheesecake is one of our favorite desserts. Even my daughters love it more than any other desserts. 


I make cheesecake all year round, the only thing I change is the topping as I like to use seasonal fruits.I like the variety of cheesecakes I can do.  For cold days I like to use oranges as they are so fresh, sweet and delicious. Orange cheesecake is made with biscuit crust, it is creamy and full of orange flavor. Orange lovers will certainly love this dessert. 


The cheesecake is amazing, if you don't like oranges just top it with your favorite fruits. 

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  • Makes 10-12 servings
  • Crust
  • 7 0z (200 g) digestive biscuits
  • 6 tbsp (80 g) unsalted butter, melted
  • Finely grated zest of 2 oranges
  • Filling
  • 2 pounds (1 kg) cream cheese or fresh ricotta cheese
  • 8 oz (250 g) Mascarpone cheese
  • Finely grated zest of 2 oranges
  • 10 tbsp sugar
  • 2 tbsp honey
  • 5 eggs
  • 1 tsp vanilla extract
  • Garnish
  • Supremed Orange Slices (wedges of orange with no skin, pith or membrane)
  1. Preheat oven to 150C (300 F).
  2. Crush digestive biscuits. Melt butter and blend with crushed biscuits and orange zest until ingredients are evenly moistened. Press biscuits mixture with the back of the spoon into bottom of a 10-inch (26) springform pan (with a removable base). 
  3. For the cheese filling beat cheese, mascarpone cheese, orange zest, vanilla extract, honey and sugar in a food processor until well blended. Start adding the eggs one at a time until each egg is absorbed. Pour the filling over the prepared crust. 
  4. Bake for 40-50 minutes until the cheesecake is set. Run a sharp knife completely around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight. 
  5. To serve, remove sides of the pan. Garnish with supremed orange slices. 
  6. How to make supremed orange slices: Cut off the top and bottom edges of the orange so that the orange flesh is visible. 
  7. Completely remove the peel of the orange by cutting from top to bottom, curving the knife to the shape of the orange and get the membranes visible.
  8. Remove each slice of orange, using the knife to cut between the white sections that separate each slice. 
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Nutrition facts 1 Serving - Calories:554, Fat:43.0 g, Saturated Fat:24.8 g, Carbohydrates:32.0 g, Sugar:22.2 g, Fiber:1.4 g, Protein:12.4 g, Cholesterol:198 mg, Calories from Fat 387, Sodium 410mg, Vitamin A 35%, Calcium 15%, Vitamin C 42%, Iron 10%, Nutrition Grade D, Percent Daily Values are based on a 2,000 calorie diet.

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