Orange Cheesecake
A tangy and sweet orange cheesecake featuring a creamy citrus-flavored filling on a crunchy graham cracker crust, perfect for summer gatherings or special occasions.
Ingredients
Instructions
- Dissolve the orange jello and sugar in hot orange juice.
- Cool the mixture until it becomes thick and syrupy.
- Chill the Milnot (evaporated milk) until cold.
- Whip the chilled Milnot until stiff peaks form and then add lemon juice.
- Whip again until stiff and fold the whipped milk into the cooled jello mixture.
- Mix graham cracker crumbs, sugar, and melted butter to make the crust and press into the bottom of a 10 x 14-inch pan.
- Save a few crumbs to sprinkle on top of the finished cheesecake.
- Follow package directions for any additional steps (if applicable).
- Pour the jello mixture into the prepared crust and chill for at least 2 hours or more before serving.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of vanilla extract to the whipped Milnot for added richness. If you prefer a less sweet dessert, reduce the sugar in the jello mixture. You can also substitute orange jello with another flavor like peach or lemon for a twist. For a gluten-free option, use gluten-free graham cracker crumbs.
Serving Suggestions
For a delightful presentation, garnish each slice with a dollop of whipped cream and a slice of fresh orange. This orange cheesecake pairs beautifully with a side of fresh berries or a light fruit salad. For a complete meal, serve it alongside savory dishes like Turkey Or Chicken Apple Salad for a refreshing contrast.
Storage & Reheating
Store any leftover orange cheesecake in an airtight container in the refrigerator for up to 3 days. Make sure to separate layers with parchment paper if stacking to prevent sticking. This cheesecake is best enjoyed cold, so there’s no need to reheat; simply serve it chilled straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Cheesecake contains roughly 191 calories, with 4g protein, 45g carbohydrates, and 1g fat. It is an excellent source of vitamin C (41% of the Daily Value), and a good source of dietary fiber and potassium. It also contributes 4g of dietary fiber toward your daily target.
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 make this cheesecake ahead of time?
Absolutely! This orange cheesecake can be made up to 24 hours in advance. Just be sure to keep it well covered in the refrigerator. The flavors meld beautifully overnight, making it even more delicious when served the next day.
What can I use instead of Milnot?
If you can't find Milnot, you can substitute it with an equal amount of heavy cream or whipped cream. For a lower-calorie option, consider using light whipped topping. Just remember to chill the substitute beforehand for the best texture.
How do I know when the cheesecake is set?
The cheesecake is ready when the jello mixture has firmed up and is no longer liquid. After chilling for at least 2 hours, gently shake the pan; if the center jiggles slightly but is mostly firm, it’s set. If it’s still liquid, give it more time in the fridge.
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).