Orange Cheesecake
A classic cheesecake flavored with fresh oranges. This recipe adapts a traditional cheesecake by substituting lemons with oranges for a citrusy twist.
Ingredients
- 900 grams Cream cheese, softened (About 32 ounces)
- 200 grams Granulated sugar
- 3 Large eggs
- 2 teaspoons Orange zest (From about 2 oranges)
- 60 milliliters Fresh orange juice (About 1/4 cup)
- 1 teaspoon Vanilla extract
- 150 grams Graham cracker crumbs (For the crust)
- 60 grams Melted butter (For the crust)
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Instructions
- 1Preheat oven to 175°C (350°F). In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
- 2Bake the crust for 10 minutes. Remove from oven and let cool slightly.
- 3In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in orange zest, orange juice, and vanilla extract.
- 4Pour the filling over the crust. Bake for 45-50 minutes, or until the center is almost set. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This prevents cracking.
- 5Refrigerate for at least 4 hours, or preferably overnight, before serving.
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