Fresh Orange Cheesecake
A creamy, tangy orange cheesecake with a delightful citrus flavor, perfect for spring gatherings or as a refreshing dessert for any occasion.
Ingredients
Instructions
- Beat the egg well in a large bowl.
- Add the cream cheese and beat until smooth.
- Add sugar, salt, and vanilla; beat until well combined.
- Add sour cream and orange juice; beat until smooth.
- Pour the mixture into the graham cracker crust.
- Bake for 30 to 40 minutes at 350°F (175°C).
- Turn off the oven and let the cheesecake stand in the oven for 1 hour.
- Remove from oven and let cool completely.
Tips & Substitutions
For a richer taste, use full-fat cream cheese and sour cream. If fresh oranges aren't available, frozen orange juice works well; just adjust to your desired sweetness. To avoid cracks in your cheesecake, let it cool gradually in the oven. Consider serving with a drizzle of chocolate sauce for an indulgent touch, or explore similar flavors found in American recipes.
Serving Suggestions
This cheesecake is delightful on its own or topped with fresh fruit like berries or a citrus glaze. Pair it with a dollop of whipped cream for added creaminess. It also makes a lovely dessert after a light meal, such as grilled chicken or a salad. For a fun gathering, consider serving alongside E-Z 7 Layer Cookies for a diverse dessert table.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, freeze the cheesecake by wrapping it tightly in plastic wrap and aluminum foil. To enjoy, simply thaw in the refrigerator overnight and serve cold for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Orange Cheesecake contains roughly 682 calories, with 7g protein, 91g carbohydrates, and 29g fat. It is an excellent source of vitamin C (27% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1428mg per serving (62% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of crust for this cheesecake?
Absolutely! While a graham cracker crust is traditional, you can experiment with a chocolate cookie crust or a nut-based crust for a gluten-free option. Just make sure to adjust the baking time if necessary.
What can I substitute for sour cream?
If you don't have sour cream, plain Greek yogurt is a great substitute that will still provide creaminess and tang. You can also use buttermilk, but reduce the amount slightly since it's thinner.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center still has a slight jiggle. It will firm up as it cools. Keep an eye on it during baking to prevent overcooking, which can lead to cracks.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).